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Ingredients
Cheese, parmesan, grated, refrigerated
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Egg, whole, dried
Pork, cured, bacon, cooked, restaurant
Squash, spaghetti, peeled, seeded, raw
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Instructions
Bring a large pot of salted water to the boil and cook spaghetti until al dente.
While pasta cooks, fry pancetta or guanciale in a dry pan over medium heat until crispy.
Whisk eggs with finely grated Pecorino Romano and plenty of cracked black pepper.
Reserve a cup of pasta water, then drain the spaghetti.
Remove pan from heat, add pasta to the pancetta and toss to coat in the fat.
Off the heat, pour over the egg mixture and toss quickly, adding pasta water splash by splash until the sauce is silky and coats the pasta.
Serve immediately with extra cheese and black pepper.
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