 for that creaminess, but as we know from our many trips to Italy, really the creaminess comes from the starchy pasta cooking water that binds everything together, enriches it, thickens it, and that is absolutely the case here. You have a spare amount of fat, you have a spare amount of cheese, you have a spare amount of eggs, and really what you're getting is this emulsification from the starchy cooking water of the pasta, and that's tying that all together and just making this lovely rich sauce that yet is not heavy.