Pasta Cacio e Uova

Cook Pete's Pasta until al dente in salted boiling water. Reserve some pasta water before draining.

In a bowl, whisk the eggs and mix in the grated pecorino romano cheese.

While the pasta is still hot, toss it with the egg and cheese mixture to create a creamy sauce. The heat from the pasta will cook the eggs.

If the sauce is too thick adjust consistency with pasta water if needed.

Season with salt and black pepper.

Garnish with chopped fresh parsley, if desired.