Eggs and cheese come together to form this silky, meatless Neapolitan sauce.
2 ounces finely grated Parmigiano-Reggiano2 tablespoons unsalted butter, extra-virgin olive oil, or lard 12 ounces dried small tubular pasta such as tubetti, mezze maniche, maccheroncini, or mezzi rigatoni In a large heatproof mixing bowl, whisk together whole eggs and yolk, Pecorino Romano, Parmigiano-Reggiano, and black pepper. Set aside.
Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Right before pasta finishes cooking, remove garlic cloves from skillet and discard. Using a spider skimmer, transfer pasta to skillet; be sure not to drain boiling pasta cooking water, and reduce heat to a simmer.
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