|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||1 3⁄4 Pint (4 1/2 Cup)|
|Mascarpone cheese||4 Ounce (2/3 Cup, 100 Gram)|
|Freshly ground black pepper||1|
|Grated parmesan cheese||60 Milliliter (4 Tablespoon)|
Hold the spaghetti in a deep pot and pour over the boiling water. Push the spaghetti down into the water. Add more to cover if necessary. Add a pinch of salt and a few drops of oil, cover and cook for 12 minutes. Leave to stand.
Stir the egg yolks into the mascarpone.
Drain the pasta, top with the mascarpone and sprinkle with black pepper and Parmesan.
Heat through for 1 minute, then serve.