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  • 3 eggs, lightly beaten
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup half-and-half
  • 8 ounces spaghetti, cooked


  1. Combine eggs, cheese and cream; whisk well. Toss with hot, cooked spaghetti and cook over low heat 30 seconds.

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The recipe was originally published as 4-Ingredient Spaghetti Carbonara on

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