“Pasta tossed with fresh garlic, eggs, and cheese”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the pasta on to boil in plenty of salted water. [tip: you don't need to "oil" the water -- salt is just fine and I always, always cook with Kosher salt (table salt isn't for cooking)].
  2. While the pasta is cooking, chop garlic and parsley. If you want, you can beat the eggs but I usually just throw them in whole (later).
  3. Drain the pasta and let it sit in your strainer while you quickly go back to your pot. Heat the oil and add the garlic. Sauté just for a moment, as you don't want to overcook it. Toss the pasta back in, add the eggs, cheese, and toss all ingredients together. Salt and pepper to taste.
  4. Add the fresh parsley, toss and you're ready to plate it.
  5. Mangia!

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