The original recipe by Nicolo from Napoli was without cream because old people in Italy were not rich enough to buy cream.
1按包裝指示時間烹煮，偶爾攪攪，別讓它們粘在一起； Cook spaghetti in deep salted water (check the time on the packaging). Make sure the pasta is cooked w/o sticking together.
2以少許橄欖油煎煙肉至金黃； Fry bacon with little olive oil till golden brown.
3雞蛋和蛋黃加入黑胡椒粉和鹽； Blend some black pepper and salt into the egg and yolk.
4意粉一煮好，將碗裡的雞蛋糊倒在煎好的煙肉上面； After 11 mins, the spaghetti is done. Transfer egg paste into the bacon pan.
5撈起意粉，趁熱加入煎鍋； Add the spaghetti into the pan while it is still hot.
6撈勻； Mix well.
7香氣四溢； It looks so mouthwatering!
8慢慢享用哦！ Buon appetito!
9吃飽了，竟然想起了倫敦查令十字街的義大利咖啡。 Don't know why it reminds me of the best coffee on Charing Cross Rd in London.