Preparation:
Step 1 – Dice one tomato, set aside in a bowl and grate the other two tomatoes directly into the same bowl.
Step 2 – Crush the bread into fine breadcrumbs and set aside.
Step 3 – Brown the garlic in half the oil, add the breadcrumbs and cook for 5 minutes. Adjust the seasoning and set aside.
Step 4 – Cook the pasta al dente and keep the cooking water
Step 5 – In the bowl of grated tomatoes, add cheese, egg yolks, oregano and chili. Season with salt and pepper. Add the still boiling cooking water and stir to form an emulsion.
Step 6 – Return the pasta to the pan off the heat, add the sauce, diced tomato and remaining oil. Stir until the sauce coats the pasta.
Step 7 – Sprinkle with Parmesan cheese and generously sprinkle with garlic breadcrumbs.

Chef’s tip: If the sauce is too thick and the eggs start to curdle, add some of the pasta cooking water.