Pasta & Egg Sauce (Pasta In Salsa D'Uovo)

Butta la pasta! - What Italians say as as they walk in the door after a long day at work, “Throw in the pasta!” This light, creamy, garlicky, sauce will be finished before the pasta is finished cooking al dente! I put a Southern Italian twist on this classic Northern Italian dish which uses all butter and no garlic and I think the final outcome is not only lighter but even more flavorful!
Ingredients
(I tried to use 3 of everything to make this a quick and easy to remember recipe!)
1 pound flat pasta: linguine, fettuccine, tagliatelle
3 egg yolks beaten
black pepper
3 tablespoons olive oil (Plus more for the table)
3 tablespoons butter
1/3 cup Parmesan cheese freshly grated (Plus more for the table)
1/3 cup mozzarella shredded
3 cloves garlic minced
*optional: 1 cup cooked peas
Directions
Start the pasta water (Use a good hefty amount of salt and plenty of water)
In a small sauce pan or skillet melt the butter and oil over low heat just to melt but not to brown.
Add the garlic and allow this to heat up and meld with the oil/butter. After about 5 minutes turn off the heat and just let it sit.
In a small bowl beat the egg yolks and add some fresh cracked black pepper to it, set aside.
Cook the pasta al dente and reserve 1 cup of the pasta water, set it aside to slightly cool.
Drain the pasta and add it back to the pot you cooked it in off the heat.
Add the oil/butter mixture and toss quickly allowing it to slightly cool off a bit.
Add the eggs and toss quickly.
Add the cheese and toss to incorporate.
*Optional: Add in the cooked peas at this point.
Now add 1/2 cup of the reserved water. If it is not creamy enough (see above photo) add more water and toss again.
Serve with more cheese, olive oil, and black pepper.