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Method
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Boil the spaghetti in with until 2 minutes short of al dente. Reserve .
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Render in a cold pan brought slowly to medium heat.
160 °Cfat translucent, edges crisp -
Whisk with and to a thick paste.
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Off the heat, toss the pasta with the fat, then the egg paste, loosening with until glossy.
creamy, not scrambled