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Spaghetti alla Carbonara with Peas
- 1/2 pound pasta
- 4 slices bacon, cut into 1/2 inch slices
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
- 1/2 cup peas (fresh or thawed frozen)
- pepper to taste
- 1 tablespoon mint, julienned
Directions:View on Closet Cooking
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