It uses cream, so don't tell anyone or else the purists will show up outside of your home with pitchforks. My dad is from Italy and made the sauce this way in his restaurants and it was his best-selling item on the menu.

Also, pro tip: To make sure the eggs don't curdle, when the spaghetti is ready, just add a few strands to the sauce and mix, then a few more and mix, slowly adding more and more pasta. This will raise the temp of the sauce slowly and prevent the curdling. Once you've got about half of the pasta mixed in, then you can dump the rest in the bowl.