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1
In a large pot, bring pasta water to a boil.
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2
Add plenty of saltit should be as salty as the Mediterranean Sea.
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3
Once the water is boiling, add the pasta and cook until very al dente, about a minute less than it says on the package.
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4
Stir every once in a while to keep the pasta from sticking together and to the bottom of the pot.
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5
While the pasta is cooking, coarsely chop the garlic and sundried tomatoes.
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6
Heat the butter and olive oil in a large heavy pot or pan over medium low heat (a Dutch oven works well because it stays hot for some time, which helps with cooking the eggs).
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7
Crack the eggs into a bowl and whisk until combined.
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8
Add the cheese and stir it into the eggs.
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9
Season with pepper and just a little bit of salt (not too muchremember, the cheese is salty).
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10
About four minutes before the pasta is done, crank up the heat under the pot with the butter and olive oil in it to medium high/high.
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11
Add the garlic and sundried tomatoes.
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12
You want them to impart all of their flavor into the hot oil and the garlic to get cooked.
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13
Also, you need the oil to become very hot.
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14
Just make sure it really sizzles.
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15
Its more fun that way and nothing will burn in those four short minutes.
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16
Now you need to work fast: Drain the pasta and immediately add it to the hot oil, garlic and tomatoes.
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17
Stir vigorously to coat the pasta with the hot oil.
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18
Immediately after that, take the pot off the heat, add the egg mixture and stir even more vigorously.
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19
You want the eggs to get cooked by the hot pasta and oil but not become scrambled.
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20
If youve worked fast enough, the eggs and cheese will turn into a creamy sauce and evenly cover the pasta.
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21
You can cover the pot with a lid and let it stand for a couple of minutes if you want to make sure that the eggs are thoroughly cooked.
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22
But dont put the pot back onto the heat or the lovely sauce will stick to the bottom of the pot and youll have made a frittata.
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23
Enjoy with a sprinkle of parsley and a little more salt, pepper and parmigiano reggiano to taste.
