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Ingredients
  • 350 g (¾ lb) spaghetti
  • 150 g diced guanciale, or cured pancetta (about 5 oz)
  • 2 teaspoons  extra-virgin olive oil
  • 2 whole large eggs plus 1 yolk
  • 30 g (1 oz) cup grated Pecorino Romano
  • freshly ground black pepper
  • 1 small truffle or ½ teaspoon truffle paste per person
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