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Ingredients
  • ⅓ pound pancetta, diced into cubes
  • ¼ pound cooked chestnuts, roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 3 large eggs, plus one egg yolk
  • ½ cup freshly grated mix of Pecorino Romano and  Parmigiano-Reggiano
  • Freshly ground black pepper
  • 1 lb. pasta (spaghetti is traditional but here I used bucatini)
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