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Ingredients
  • About 3 tablespoons olive oil
  • ⅓ pound pancetta or guanciale, small dice
  • 5 to 6 cloves garlic, chopped
  • ½ cup dry white wine
  • 3 large egg yolks
  • Salt and pepper
  • 1 pound pasta such as linguine, spaghetti or egg tagliatelle
  • Grated Pecorino Romano and Parmigiano-Reggiano
  • ½ cup flat-leaf parsley, finely chopped
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