| | Directions | | Prepare water for pasta. Meanwhile, in a pan sauté the bacon in olive oil until completely cooked. Cook spaghetti in salted water until "al dente" or as you prefer. In a separate bowl, beat eggs, with salt, pepper and 1 cup of the cheese. Drain pasta and toss hot pasta immediately with the eggs. Add cooked bacon and juices and remaining cheese. Serve immediately. |
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| Ingredients | | - |  | 3/4 pound spaghetti |
| - | | 1/2 cup pancetta (Italian bacon)-diced |
| - | | 2 tablespoons olive oil |
| - | | 4 eggs |
| - | | salt & pepper |
| - | | 1 1/2 cups grated Parmesan cheese |
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