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Spaghetti alla Carbonara
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- 40 g Parmesan cheese, cut in pieces (3 cm)
- 30 g pecorino, cut in pieces (3 cm) (optional)
- 150 g guanciale, cubed (see tip)
- 15 g extra virgin olive oil
- 1 medium egg
- 3 egg yolks, from medium eggs
- 3 pinches ground black pepper
- 1 pinch fine sea salt
- 320 g dried spaghetti
- per 1 portion
- 2999 kJ / 716.8 kcal
- 24.2 g
- 63.5 g
- 42.2 g
- 2.2 g
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