This rich Italian classic is not a light dish, but comfort food for many. It’s quickly made and best served immediately. Different from its Italian original, this version is made with heavy cream, not butter – which makes it creamier and easier to prepare.   

Preparation time: 20 minutes

What you need:

8oz (250g) Spaghetti

5oz (150g) pancetta (this is cured pork; you can substitute with bacon); cut into small pieces

1 large garlic clove; minced

2 eggs

½ cup (100ml) heavy cream

½ cup (100ml) milk

1 cup (80g) Parmesan cheese, grated

Salt, pepper and nutmeg powder to taste

½ teaspoon chili flakes (optional)

How to do it:

Cook spaghetti according to package instructions

Fry pancetta in a pan for 2-3 minutes (no extra oil needed); add garlic and fry for another 2-3 minutes while stirring.

In a small bowl, combine eggs, heavy cream, milk and parmesan cheese; add salt, pepper, nutmeg to taste; add chili flakes (only if you like to give it a bit of a spicy kick).

Drain pasta (keeping some of the pasta water in a bowl) and put them back into the pot. Add the creamy sauce to the pasta and mix well. Keep on low heat for 1-2 minutes so the sauce thickens a bit.

Taste and adjust with salt and pepper to your taste

If too dry, add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.

Serve immediately!

Enjoy!