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Coal Miners'-style Spaghetti
- 1 tablespoon Filippo Berio® Extra Virgin Olive Oil
- 4 ounces pancetta, diced
- 1/2 pound spaghetti
- 3 large eggs, at room temperature and lightly beaten
- 3/4 cup grated Parmigiano-Reggiano cheese
- Coarsely ground black pepper
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 16.1g|
|Saturated Fat 5.6g|
|Total Carbohydrate 43.6g|
|Dietary Fiber 1.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|