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Ingredients
Rice, red, unenriched, dry, raw
dry
Pork, cured, bacon, cooked, restaurant
chopped
Egg, quail, whole, fresh, raw
2 eggs + 2 extra yolks
Cheese, parmesan, grated, refrigerated
½ cup finely grated
Oil, olive, extra virgin
1 tablespoon
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Instructions
Bring a large pot of well-salted water to the boil. Cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, cut the bacon into small pieces. Cook in a large frying pan over medium heat until crispy. Remove the pan from heat.
Whisk together the egg yolks, whole egg, parmesan and black pepper in a bowl.
Add the hot drained pasta to the bacon pan (off the heat). Toss to coat in the bacon fat.
Pour the egg mixture over the pasta, tossing quickly. Add a splash of the reserved pasta water and keep tossing — the residual heat cooks the eggs without scrambling them.
Add more pasta water if needed to reach a glossy, creamy consistency.
Serve immediately with extra parmesan and black pepper.
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