Creamy Garlic Pasta with Egg and Toasted Bread

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3.Reduce the heat to low and add the cooking cream to the skillet, stirring to combine with the garlic. Allow it to simmer for 2-3 minutes until slightly thickened.

4.In a small bowl, beat the eggs and season with salt and pepper. Slowly add a few tablespoons of the hot pasta water to the eggs while whisking to temper them. This will prevent the eggs from scrambling when added to the sauce.

5.Remove the skillet from heat and quickly stir in the tempered egg mixture into the cream sauce, mixing well until creamy and smooth. If the sauce is too thick, add more reserved pasta water until desired consistency is reached.

6.Add the drained pasta to the skillet and toss to coat the pasta evenly with the creamy garlic sauce. Adjust seasoning with salt and pepper as needed.

7.While the pasta is cooking, toast the bread slices in a toaster or on a skillet until golden brown and crispy.

8.Serve the creamy garlic pasta in bowls, topped with chopped fresh parsley and accompanied by the toasted bread on the side.