This is a simple dish to cook – just 1 pot – cook the pasta and then after mix in the sauce. The key is to not over cook it – the original recipe called for no reheating after the pasta is cooked, just to add the raw eggs and cream, but I found it wouldn’t thicken enough.

Serves 4 people.


  • 300g-460g/12oz-1lb dried pasta (e.g. tagliatelle or spaghetti)
  • 1 packet (around 225g) of pancetta or bacon
  • 4 egg yolks
  • 1 small tub (150 ml) of single cream
  • 3 tbsp. of grated parmesan, or similar hard Italian cheese
  • 1/2 tsp. pepper
  • 1/2 tsp. nutmeg
  • Salt


  1. Bring a big pot of salted water to a boil.
  2. Cook the spaghetti until it is al dente and drain it, reserving ½ cup (100 ml) of water.
  3. Grill the bacon/pancetta until crispy. (Or how you prefer it!) Then break up into little pieces.
  4. In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks and cream, using a fork. Add the Parmesan cheese, the nutmeg, and pepper. Mix with a fork or whisk.
  5. Add the to the pan with the pasta. Turn the heat down to the lowest setting. Keep stirring until the sauce begins to thicken. Kill the heat immediately – it’ll thicken more after. (If you don’t stop immediately it’ll start to resemble scrambled eggs!)
  6. Taste the pasta and add salt and black pepper, if necessary

Serve with extra parmesan, and garlic bread!