Penne Rigate con Ouva

1 pound penne rigate

¼

cup extra virgin olive oil

4 large cloves garlic, minced

6 eggs, room temperature, beaten

1 cup grated parmesan cheese

3 tablespoons Italian flat-leaf parsley, finely chopped

Black pepper

Boil pasta in salted water until al dente, about 9-11 minutes. (Reserve 1 cup pasta water for sauce before draining.)

While pasta cooks, put oil and garlic in small sauce pan and heat, just until fragrant. Return penne to warm pot after draining, add garlic, oil and beaten eggs, stirring continuously to avoid scrambling eggs. Add pasta water a little at a time to create desired consistency.

Stir in cheese and 2 tablespoons of parsley; season with black pepper. Transfer to serving bowl, garnish with remaining parsley and a sprinkle of cheese. Serve immediately.

Serves five to six.