• 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)

Directions

In a large heatproof mixing bowl, whisk together whole eggs and yolk, Pecorino Romano, Parmigiano-Reggiano, and black pepper. Set aside.

In a large skillet, melt butter over medium heat. Add garlic and cook, stirring and turning cloves occasionally, until garlic begins to soften and turn pale golden, about 3 minutes. Turn off heat.

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.

Stir and toss pasta rapidly in skillet to evenly coat with butter, then transfer to bowl with egg-cheese mixture, using a rubber spatula to scrape all of the butter into the bowl. Add 3/4 cup (180ml) of reserved pasta cooking water to bowl, and stir to thoroughly combine.

Set bowl over pot of simmering pasta cooking water (making sure bottom of bowl does not touch water) and cook, stirring and scraping down sides of bowl constantly with a rubber spatula, until sauce thickens to a creamy, silky consistency and leaves trails as you stir, about 1 minute, adding more pasta cooking water in 1 tablespoon (15ml) increments as needed to adjust consistency of the sauce.

Remove bowl from heat, add parsley (if using), and stir to combine. Season with salt to taste. Divide between warmed serving bowls, and serve.