Pasta with Garlic and Eggs – adapted from the Frugal Gourmet, this recipe brings ancient home to your table.
This recipe was one I tried back in college. Being a poor college student and not having a lot of money you try to be inventive with recipes. This book the Frugal Gourmet said was reminiscent with what the ancient Romans may have had for dinner. This recipe is simply pasta, garlic, and eggs. It really is quite good.
1/2 lb. pasta your choice
2 eggs, beaten
2 tsp. olive oil
4 cloves garlic
2 Tbsp. freshly grated Parmesan cheese
Salt and pepper to taste
Put the pasta onto boil in plenty of salted water. In the meantime, heat the oil in a small frying pan and add the garlic. Sauté just for a moment and then add the eggs and cheese, cook the eggs until done. Drain the pasta and toss all ingredients together. Salt and pepper to taste.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This is a most delicious recipe, I’ve prepared it many times to rave reviews. However, the wording of recipe as displayed here seems to suggest that the eggs are to be cooked, they are not. Once the garlic and oil have cooked (briefly, to avoid any browning), the mixture is tossed into the pot with the cooked pasta, along with the cheese and ground pepper. This creates a creamy sauce. And, no, I’ve never poisoned myself or anyone by making them eat uncooked eggs.
I was surprised how tasty this was!