1 tablespoon blend oil
1/4 cup diced guanciale
1 cup bay scallops
1/2 pound spaghetti, recipe follows
1 shallot, minced
2 to 3 cloves garlic, minced
Red pepper flakes, to taste
2 tablespoons flat-leaf parsley, thinly sliced
Extra-virgin olive oil, to taste
1 teaspoon butter
1 1/2 cups (7 ounces) "00" or all-purpose flour
1/2 teaspoon kosher salt
9 large egg yolks
1 teaspoon extra-virgin olive oil
Rice flour or instant flour (recommended: Wondra), as needed for dusting the cut pasta
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