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- 400g/14oz dried spaghetti
- 175g/6oz piece smoked pancetta, rind removed
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- handful flatleaf parsley leaves, finely chopped
- 3 large free-range eggs, beaten
- 50g/1oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
- salt and freshly ground black pepper, to taste
Directions:View on BBC Good Food
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