Adapted from NY Times
Cook the pasta al dente and drain:
- 200 grams capellini
- Salt
Meanwhile, sauté until fragrant and barely colored:
- 6 tablespoons olive oil
- 2 large cloves garlic, peeled and crushed
Set the garlic aside. Fry gently until the whites are barely set:
- 4 eggs
Transfer the pasta to the sauté pan and toss together:
- Pasta
Season to taste:
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino cheese