Spaghetti and meatballs, a dish that never fails to satisfy the heart and soul, gets a serious upgrade with this recipe.

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Flouting Food Rules. If your pasta always comes out bland, your sauces taste off, and every other dish you make ends up burnt to a crisp, it's worth following a few everyday cooking rules.

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When the spaghetti and sauce begin to look thick and creamy, about 5 minutes, add the grated Parmigiano-Reggiano. Turn off the heat and season with salt to taste. Serve immediately.

For the spaghetti: 12 ounces dried spaghetti. ½ pound ground beef. ½ pound Italian pork sausage (bulk or removed from casings) 2 large eggs. ¼ cup heavy cream or whole milk.

When you see pasta, your brain probably doesn't jump to the secrets of the Universe. But for almost a century, physicists have puzzled over spaghetti's counterintuitive properties.