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Cook the spaghetti in salted boiling water for 10 minutes or until tender.
In a mixing bowl, lightly beat the 3 egg yolks.
Add the Parmesan cheese (about 1 cup) and the cream (1 cup) and mix together.
Grate the zest of 1 small lemon and add it to the sauce mixture along with the lemon juice (about ¼ cup).
Drain the cooked spaghetti and return it to the hot pot. Add 50g of butter and stir until melted.
Pour the sauce over the hot spaghetti and stir to coat evenly. The sauce will thicken quickly.
Serve immediately, optionally topping with extra Parmesan cheese.