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Asparagus Carbonara
Ingredients
  • 4 ounces pancetta, cut into small dice
  • 1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
  • 2 large egg yolks, lightly beaten
  • ½ tablespoon unsalted butter
  • 3 tablespoons finely grated Parmigiano-Reggiano
  • Fine sea salt
  • ¼ teaspoon freshly ground black pepper
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