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Preheat oven to 400 degrees.
Bring a large pot of water to a boil, salt it, and add the linguine. Cook
until al dente, about 4 minutes. Drain.
While the pasta is cooking, in a medium bowl, beat together the eggs and
milk. Season with a little salt and lots of pepper.
In a medium oven-proof skillet, heat 1 Tablespoon olive oil over medium
heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the garlic
and cook for 1 minute.
Add the drained pasta, parsley, and 1/2 cup cheese; toss to combine. Pour
the eggs over the linguine and cook until the eggs begin to set, about 2
Bake in the oven 10 minutes. Top with the remaining 1/2 cup cheese and
bake until golden, 3-4 minutes more.
Cut into 4 pieces to serve.
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