In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
Once nearly ready, in a bowl, combine the garlic, egg yolk, parsley, parmesan, pepper and enough pasta water to create a sauce smooth enough yet coating the back of a spoon and create a light ‘creamy’ emulsified sauce.
When the pasta are cooked al dente, remove from the heat.
Drain them and toss them into the cheese and yolk mixture to lightly coat them in the sauce.
Toss to coat the pasta in the sauce and check the seasoning.
Serve immediately and garnish with more parmesan shavings and extra serving of black pepper.
Enjoy while hot.
