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Classic Carbonara with Pancetta

Reviewed: Jan. 6, 2013
This is a simple but great tasting recipe! I don't like pine nuts so I left those out and deglazed the pan with 1/4 cup dry white wine after the pancetta. I was only cooking for two so made half the recipe and had enough for one lunch the next day. Would love to find a way to cut the cream so we can eat it more often w/o the guilt.
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