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In a large bowl, whisk together egg, yolks and cheese. Set aside
Bring a large pot of heavily salted water to a rolling boil. Add pasta, stir and cook until very toothsome, about 1-2 minutes less than the package suggests. Do no drain pasta water.
While the pasta is cooking, add garlic cloves and olive oil to a cold skillet, turn the flame to medium, and heat unit the oil is shimmering and the garlic is toasted, golden and tender, about 3-5 minutes. Using tongs, add the pasta to the skillet and toss to coat in the oil.
Whisking constantly, slowly ladle in about 125ml (1/2 cup) of pasta cooking water into the bowl with the egg and cheese mixture, being careful not to work too quickly so as not to curdle the eggs.
Turn off the heat of the skillet and pour over the tempered egg and cheese mixture. Using the residual heat of the pan, toss the pasta using tongs until the sauce is thickened and evenly coats the pasta, about 2-3 minutes longer. Add more pasta water as needed to loosen the sauce.
Season liberally with freshly ground black pepper and salt to taste. Serve immediately with more grated pecorino if desired.