Prepare 300g beef belly, 200g spaghetti, 7-8 sliced garlic cloves, 400ml heavy cream, and 400ml milk.

Boil 200g spaghetti in salted water (1 tsp salt) for 8 minutes.

Sauté the beef belly in a frying pan until the fat renders and the meat is cooked to your preference.

Remove the cooked beef belly and reserve half of the rendered fat. Sauté sliced garlic in the remaining fat.

Add 200ml heavy cream, 200ml milk, and 1 tsp chicken stock to the pan and bring to a gentle boil.

Season the cream sauce with salt and pepper to taste.

Drain the cooked spaghetti and add it to the cream sauce. Simmer for 3 minutes.