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1 serving of spaghetti (100 g); 2-3 slices guanciale (or pancetta); 10 quail eggs; ½ cup of grated Pecorino Romano; 1 tsp. of olive oil; 1 garlic clove; salt; coarsely ground black pepper

Spaghetti alla carbonara

Cook spaghetti in salted boiling water for 7 minutes (al dente). Meanwhile, cut guanciale slices crosswise to strips 1 cm wide, put on a cold pan, add garlic crushed with a knife, drizzle with oil, cook on low heat until the guanciale strips are transparent. At the same time, beat eggs, cheese. Salt and pepper with a fork, add a couple tablespoons of water from the pot with the pasta is being cooked and mix well. Transfer the cooked spaghetti into the pan, remove from heat, pour in the egg mixture, and mix well until the egg sauce is homogeneous (if necessary, add more pasta cooking water, and warm up the contents of the pan a little). Serve immediately.

Спагетти алла карбонара (Spaghetti alla carbonara)

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