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Ingredients
  • 8 Large Eggs
  • ½ cup Whole Milk
  • ½ cup Freshly Grated Parmiggiano Reggiano
  • Freshly Ground Black Pepper, to taste
  • 1 lb of Spaghetti, cooked, drained and cooled
  • 4 oz of Hard Salami, preferably soppressata, chopped
  • 4 oz of Provolone Cheese, chopped
  • 2 to 3 Tbsp of Olive Oil
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