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Fresh Cavatelli with Eggs & Bacon

Fresh Cavatelli with Eggs & Bacon Recipe

  • 1/4 teaspoon kosher salt, plus more for the pasta pot
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 8 ounces slab or thick-cut bacon, cut in 1/2-inch pieces
  • 5 large eggs
  • 1 batch (1 1/2 pounds) fresh cavatelli or 1 pound dried pasta
  • 2 cups shredded Fontina Val d'Aosta
  • A large pasta-cooking pot
  • A heavy-bottomed nonstick skillet or saut pan, 12-inch diameter or larger
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