Ingredients
- 250 grams dried spaghetti (8.8 ounces)
- 25 grams flat-leaf parsley (0.88 ounces) just the leaves
- 1/4 cup extra virgin olive oil
- 1 tablespoon olive oil
- 2 large eggs
- 40 grams Parmigiano-Reggiano (1.4 ounces), grated
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