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Linguine Carbonara

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    2 tablespoons  olive oil
    2 tablespoons  butter
    1/4 pound  sliced bacon, cut crosswise into thin strips
    2 cloves  garlic, minced
    1/2 cup  red wine
    1/2 teaspoon  fresh-ground black pepper
    2  eggs
    1/2 cup  grated Parmesan cheese, plus more for serving
    1/2 teaspoon  salt
    3/4 pound  linguine
    2 tablespoons  chopped fresh parsley


1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.

2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.

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