Pasta Napoletana with cheese and egg

PREPARATION:

1. Boil pasta until al dente for 13 minutes in salted water in a large saucepan. Pull the pasta out of the pan using a skimmer and leave the water over minimal heat.
2. Mix whole eggs and yolk, finely grate parmesan and add freshly ground black pepper In a large heat-resistant bowl, and set it aside
3. Melt the butter over medium heat in a large pan. Add chopped garlic and cook, stirring occasionally until it softens and turns a pale golden color. About 3 minutes. Reduce heat to a minimum. 
4. Remove the garlic from the oil and add the cooked pasta to the oil. 
5. Stir so that the oil evenly coats the pasta. 
6. Put pasta to the bowl with the egg and cheese mixture, using a rubber spatula to scrape all the butter into the bowl. Add ¾ cup of the pasta water and mix thoroughly
7. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the water. Stir the paste constantly and scrape the sauce off the walls until the sauce thickens to a creamy silky consistency. 
8. Remove the bowl from the heat, sprinkle with finely chopped parsley, stir one last time, season with salt and pepper to taste, and serve on warmed plates. Buon appetito!