Creamy Lemon Parmesan Pasta

1: Boil pasta according to package directions and reserve about 1/2 cup of pasta water when draining.

2: In a skillet, heat 3 tablespoons of olive oil over medium heat.

3: Add about 1.5 cups of whole cherry tomatoes and let them blister for about 8 minutes until they start to split, moving them around occasionally.

4: Add 1 tablespoon of minced garlic to the tomatoes and sauté for another 2 minutes.

5: Once the pasta is cooked, return it to the boiling pot.

6: Pour the contents of the tomato skillet (including oil) into the pot of pasta.

7: Add 1 egg, 1/2 cup of Parmesan, and the reserved pasta water, and stir together to form a sauce.

8: Stir in about 1/4 cup of basil cut into strips and squeeze in the juice of 1 lemon. Mix well.

9: Top with extra basil and pepper.