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Charcoal Burners Spaghetti
1 lb Large spaghetti (bucatini)
1/2 c Olive oil
1 cl Garlic
6 tb Romano cheese, grated
Fresh ground black peppper
1/2 lb Pork, diced
6 tb Parmesan cheese, grated
Prepare this authentic sauce, which the charcoal burners used to make over wood fires, while your pasta is cooking in plento of boiling, salted water. Heat oil in a large saucepan and saute the garlic, until golden brow; add the diced pork. Beat the eggs in a bowl with a little salt, the Romano and some fresh ground pepper. When spaghetti is al dente, drain and add to pork. Mix well, then remove saucepan from the heat. Add beaten eggs slowly, stirring constantly. Bring the piping hot bucatini to the table on a serving dish accompanied by Parmesan.
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