Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, set aside if desired or eat separately, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny (unfortunately the yolks in the photos are a bit overcooked; my mistake).

Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.