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Italian Spaghetti con Guanciale e Cipolla

ingredients

serves 10
600 g Cooked spaghetti
225 g lardons of unsmoked bacon
125 ml olive oil
225 g sliced onion
225 g grated Pecorino cheese
chilli powder

method

1. Crisp fry 225 g lardons of unsmoked bacon in 125 ml olive oil, remove and retain.

2. Add and sweat 225 g sliced onion, then return the lardons.

3. Mix the spaghetti into this mixture with 225 g grated Pecorino cheese and serve each portion sprinkled with a little chilli powder.

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