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Bucatini Carbonara with Zucchini
- 6 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips
- 1/2 cup whipping cream
- 1 garlic clove, finely chopped
- 1/4 teaspoon dried crushed red pepper
- 2 tablespoons olive oil
- 1 1/2 pounds zucchini, thinly sliced
- 1 pound bucatini or spaghetti
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
Directions:View on Bon Appetit
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