Creamy Fusilli Pasta

1.Cook the fusilli pasta (250 grams) according to the package instructions. Drain and set aside.

2.In a saucepan, heat the cream (1 cup) over medium heat until hot but not boiling.

3.Gradually whisk in the grated cheese until melted and smooth.

4.Remove the saucepan from heat and slowly pour in the beaten eggs (2), whisking continuously to avoid curdling.

5.Return the saucepan to low heat and cook the sauce for an additional 2-3 minutes, stirring constantly, until thickened.

6.Add the cooked fusilli pasta (250 grams) to the saucepan and toss until well coated.

7.Serve the creamy fusilli pasta (250 grams) immediately, garnished with freshly grated cheese, if desired.