Make the egg and cheese paste

• Whisk the egg yolks with the grated Parmigiano Reggiano.
• Add a sprinkle of freshly ground black pepper and mix until smooth.

Sizzle the garlic and chili

• Sizzle the sliced garlic in olive oil over medium heat.
• Add the chili paste and the boiling water.
• Let it simmer for a couple of minutes.

Cook the linguine

• Boil the linguine in salted water until al dente.
• Drain, keeping a little pasta water aside.

Combine and serve

• Add the pasta to the pan with the garlic and chili sauce.
• Off the heat, stir in the egg and cheese paste until creamy.
• Loosen with a splash of pasta water if needed and serve.