Parsley should be thoroughly cleaned and dried before being finely chopped.

In a small mixing bowl, crack the two eggs and whisk the salt, pepper, pecorino, and chopped parsley quickly together.

Boil the pasta until it is al dente, then drain it

Before draining the pasta, heat a pan with 5 tablespoons of oil.

Pour the pasta into the pan and cook it for five minutes, stirring occasionally.

Reduce to a low heat setting and pour the riquagghiu over the pasta.

To ensure that everything is thoroughly combined, stir quickly.

If it appears too dry, add additional cooking water.