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Spaghetti Carbonara

kept byninjachef

16 oz. spaghetti
1/2 lb. bacon, cut into 1/2-inch or 1-inch pieces
4 large eggs
1/4 cup heavy cream
3/4 cup freshly-grated pecorino-romano cheese (you can use grated parmesan instead if you prefer)
1 tsp. extra virgin olive oil
2 Tbsp. chopped fresh Italian parsley



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