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Roman Spaghetti Carbonara
Ingredients
  • 3 OUNCES THINLY SLICED PANCETTA, CHOPPED
  • 1¾ CUPS WATER
  • 6 LARGE EGG YOLKS
  • 2 TEASPOONS CORNSTARCH
  • 6 OUNCES PECORINO ROMANO CHEESE, FINELY GRATED (3 CUPS), PLUS MORE TO SERVE
  • 12 OUNCES SPAGHETTI
  • 2 TABLESPOONS KOSHER SALT
  • 2 TEASPOONS GROUND BLACK PEPPER, PLUS MORE TO SERVE
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