Pasta Cacio e Uovo

After cooking a carbonara for my grandson I was wondering if there was a meat-free version and came across this recipe from Naples. Short tubular pasta is commonly used and the sauce is the same egg and cheese combination. 

Ingredients
serves 4

400 g mezze maniche (half sleeves) pasta, (or similar, like a short rigatoni)
6 egg yolks
100 g pecorino, grated
1 garlic clove
2 tsp fresh flat-leaf parsley
2 tbsp extra virgin olive oil
salt and pepper, to taste

Method

Put a pot with plenty of salted water on the stove. When it boils, drop the mezze maniche and cook them according to the instrucitons.

While the pasta is cooking, brown the peeled garlic clove in a pan with a drizzle of oil. Remove the garlic when it starts to color then keep the pan warm until the pasta is cooked.

On the side, in a bowl, beat the whole eggs with the grated cheeses, a pinch of salt, one of chopped parsley and one of black pepper.

Drain the pasta and sauté it in the pan with the hot garlic oil then transfer everything to the bowl with the egg and cheese sauce. Turn to mix everything and serve immediately.