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Fettuccine della Mamma

- 250 g fettuccine
- 2 eggs
- 20 ml of Gargano olive oil
- 1 tablespoon of crème fraiche
- Fresh basil

Put the fettuccine in boiling salted water, add 1 tablespoon of Gargano olive oil, cook to al dente on a low heat.

Mix egg yolks with the remainder of the oil and the crème fraiche.

Add finely chopped basil.

Drain pasta and mix gently with the sauce.


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