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Carbonara is a way of preparing pasta from Italian cuisine, widespread mainly in Rome and its surroundings. They are most often cooked from spaghetti (spaghetti alla carbonara) or their version from the Lazio region, called bucatini, but other types of pasta (pasta alla carbonara) can also be used.
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Raw materials:
semolina spaghetti
parmigiano regiano or grana padano
egg
Homemade smoked flank or pancetta
water
pepper
salt
garlic
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