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Spaghetti with Eggs, Pancetta and Pecorino Romano


Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
Serves 4


5 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
250g diced pancetta
4 eggs
6 tablespoons freshly grated Pecorino cheese
4 tablespoons finely chopped flat-leaf parsley
500g spaghetti
salt and black pepper to taste



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