Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe

Name: Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 large eggs (110g), plus 1 large egg yolk (15g); 2 ounces (60g) finely grated Pecorino Romano; 2 ounces (60g) finely grated Parmigiano-Reggiano; 1/4 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 (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped (optional)