Categories: Pasta

Ingredients

• 1 pound dry elbow macaroni noodles
• 2 eggs
• 1 cup parmigiano-reggiano, grated, plus more for serving
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, finely chopped
• Black pepper, freshly ground
• 1/2 bunch flat-leaf parsley, leaves only, chopped

Directions

1. Fill a large pot with water. Bring it to a boil, then liberally salt it until it tastes like ocean water. Add pasta and cook according to package instructions, or until al dente. Drain pasta, reserving 1/2 cup of cooking water. Transfer pasta to a large bowl.

2. Meanwhile, beat the eggs and parmesan together in a small bowl and set aside. In a sauté pan, heat olive oil over medium, then add garlic and cook until fragrant, about 1 minute.

3. To drained pasta, toss in garlic/oil mixture, then pour in egg/cheese mixture, stirring quickly until the eggs thicken and turn opaque. Thin out the sauce with reserved pasta water, 1 tablespoon at a time, if necessary. Season with ground black pepper and salt. Garnish with parsley and more parmesan.

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