Cut the mozzarella into centimeter cubes. Chop the basil and garlic. Heat the oil in a saucepan and lightly toast the garlic in it. When it begins to take on color, add the tomato cubes and let them melt over a high heat. Almost all the liquid should evaporate so that a thick sauce is created. Boil the pasta in salted water, drain and add to the sauce while still very hot and dripping wet, mix. Remove the pan from the fire, mix in the egg yolks, mozzarella cubes and basil, season with salt, pepper and oregano. And mix in the cup of cream. When turning it over, not only does everything have to mix well, but the cheese cubes should also melt.
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