Pasta Cacio E Uova (Neapolitan Pasta with Eggs and Cheese)

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aczuprynski

2 large eggs (110g), plus 1 large egg yolk (15g)

2 ounces (60g) finely grated Pecorino Romano

2 ounces (60g) finely grated Parmigiano-Reggiano

¼ teaspoon freshly ground black pepper

2 tablespoons (30g) unsalted butter, extra-virgin olive oil, or lard (see note)

2 medium garlic cloves (10g), lightly crushed

Kosher salt

12 ounces (340g) dried small tubular pasta such as tubetti, mezze maniche, maccheroncini, or mezzi rigatoni (see note)

1 loosely packed cup (½ ounce; 15g) fresh parsley leaves and tender stems, finely chopped (optional)

Directions at seriouseats.com

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