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fettucine with porcini
- 2 ounces dried porcini
- 5 tablespoons extra virgin olive oil
- 1 1/2 ounces pancetta, finely diced
- 2 cloves garlic, sliced
- Salt and freshly ground black pepper
- 1 pound fresh fettuccine
- 4 eggs at room temperature, beaten
- 1 1/2 tablespoons minced flat-leaf parsley leaves
- Grated Parmigiano-Reggiano for serving.
Directions:View on Smitten Kitchen
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