Make spaghetti “al dente” and drain. Cut the pancetta into thin strips and sauté in butter with the thyme and onion. Add 2/3 of the whipping cream and let it boil.
Add the spaghetti, heat again, season and add the egg yolks (mixed with the remaining whipped cream). Let it all heat up again, but do not let it bubble up anymore! Finally, sprinkle Parmesan on top, mix and bring to the table on the spot.
Our tip: use a deliciously spicy bacon for a delicious touch!
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