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Everybody eats what they want but the best thing about carbonara next to the pancetta for me is the eggs that are just right, not raw but not omelette either.
What I do:
Pancetta diced in 50/50 butter and olive oil in a pan, fry.
Cook pasta a little firmer than usual, it will soften in the pan.
Mix the pasta through the pan, soaking up as much cholesterol as possible, mix in some pecorino cheese too, salt and pepper.
Mix one or two beaten eggs through it, eat with more pecorino.
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