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  • subheading: For the traditional carbonara:
  • ½ pound guanciale (can substitute with pancetta)
  • 3 large eggs
  • 1 egg yolk
  • 4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
  • Ground black pepper
  • Kosher salt
  • ¼ cup starchy pasta water (optional)
  • 16 ounces bucatini noodles
Note: Ingredients may have been altered from the original.
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