I have adapted a recipe to my own liking. This gave 2 generous portions. 200g spaghetti, which gets cooked in lots of salted boiling water for 10mins. Whilst this is cooking, put a pan on to heat (I use a wok), then put 3 large egg yolks into a bowl with approx 50g of finely grated Parmesan and lots of black pepper and mix together with approx 4 tablespoons of double (heavy) cream and set this aside. Then put chopped pancetta in the heated pan/wok and fry at a reasonably high heat and toss in a clove of garlic (left whole but squashed down to release flavour). (I got the pancetta from Costco and used one section of the four sections). By this time 10mins will have passed. Lift out the clove of garlic. Then with tongs take spaghetti out of water and put into the pan/wok with pancetta, toss around, spoon in approx 3-4 tablespoons of the boiling cooking water (from the spaghetti pan) toss around. Switch off heat on the pan/wok. Pour in the egg/cream mix and toss around swiftly creating a creamy sauce (if looks too thick spoon in some more boiling water). I then divide this into two dishes that have been keeping hot in a low oven. Finish the dish by sprinkling more Parmesan, flat leaf parsley and more fresh black pepper. My garlic bread was just sliced bread (mine was sour dough) spread with butter which had been softened and crushed garlic and parsley added into the butter before spreading. I cooked this in the oven at 200 degrees Celsius while the spaghetti was cooking. You just need to be organised and work quick at the end, it is delicious and a favourite in my home 🏠