This classic pasta dish is simple enough to prepare for a special weeknight meal.

Yield: Serves 4.



  • 1/3 lb (150 g) pancetta or 6 slices thick bacon, julienned
  • 1 clove garlic, crushed
  • 4 egg yolks
  • 1/2 cup whipping cream
  • 1/4 tsp freshly ground pepper
  • 16 oz (500 g) spaghetti
  • 1/2 cup freshly grated Parmesan cheese


  1. Cook pancetta in a frypan over medium heat until golden brown; drain off excess fat.
  2. Add garlic and saute for 1 minute. Remove frypan from heat and set aside.
  3. Whisk together egg yolks, cream and pepper until blended; set aside.
  4. Cook spaghetti in a large pot according to package directions. Drain spaghetti, leaving it slightly wet, and immediately return to pot.
  5. Immediately pour egg yolk mixture over spaghetti and toss until spaghetti is evenly coated and egg yolk mixture is thickened. It should not appear watery or scrambled.
  6. Add pancetta mixture and Parmesan cheese; toss to combine. Serve immediately.
Nutritional analysis per serving:

406 calories, 11 g fat, 58.6 g protein, 15.2 g carbohydrate, 0.1 g fibre, 631 mg sodium

Tip:  It is critical that the egg yolk mixture be added immediately to the hot cooked spaghetti as the heat from the spaghetti will cook the egg yolks.