If you're pregnant and love to cook... this recipe is just for you.

a.k.a “My Wife’s Pregnancy Pasta”

Recipe courtesy Tyler Florence

Yield: serves 4

Time: 1 hour 15 minutes

2 recipes of fresh pasta dough, rolled out and cut as spaghetti ( can always use boxed pasta)

extra-virgin olive oil

1/3 lb pancetta, cut into thin strips

7 garlic cloves, thinly sliced

1 bag (about 3 cups) baby spinach

1/4 cup grated parmesan

Parmesan Sabayon:

6 large eggs

1 cup milk

1 cup heavy cream

1/2 cup grated parmesan

plenty of freshly ground black pepper

Begin by rolling and cutting the fresh pasta into spaghetti. Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish.

Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy. About halfway through, add the thinly sliced garlic and cook until golden. Drain pancetta and garlic on a paper towel. Drop the pasta into the boiling water and cook until tender yet firm (“al dente”, as they say in Italian) 2 to 3 minutes for fresh pasta. Drain, and put the pasta into a big pasta bowl.

Make the parmesan sabayon. In a large mixing bowl, add eggs, milk and cream. Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little – about 7-8 minutes. It should be frothy and creamy when done. Add plenty of freshly ground black pepper and parmesan and mix once more to combine. Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated. Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach. Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan.