Ingredients
8 oz (250 g) spaghetti
3 tbsp. (45 ml) butter
8 slices of pancetta, diced
2 garlic cloves
1 leek, finely sliced
1/4 cup (60 ml) 15% cooking cream
4 slightly beaten egg yolks
2 cups (500 ml) of Curé-Hébert, grated
Salt and freshly ground pepper
Fresh basil

Preparation
Cook the spaghetti according to the package instructions. Drain and set aside.

In a pan, heat butter and add the pancetta cook. Place the pancetta on a paper towel to remove excess fat. In the same pan, cook leeks and garlic. Add the drained spaghetti and mix with leeks. Add the pancetta. Set aside. In a bowl, beat the egg yolks with the cream and freshly ground pepper. Pour the egg mixture into the pasta and mix well. Add Curé-Hébert and stir until the cheese coats the spaghetti. Season.

Suggestion

Replace the Curé-Hébert with a Noyan for excellent results.