Greek-Style Pasta with Potatoes and Eggs

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• 500 g pasta
• 2 large potatoes
• 4 eggs
• 0.25 cups olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 0.5 cups grated kefalotyri or parmesan cheese

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1. 1 Peel the potatoes and cut them into small, even cubes.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and fry until golden brown and tender, about 10-12 minutes.
3. 3 While the potatoes are frying, boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve half a cup of pasta water, then drain.
4. 4 In the same skillet with the potatoes, crack the eggs. Gently scramble them with the potatoes until the whites are set but the yolks are still slightly runny.
5. 5 Add the cooked pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water to create a light emulsion. Season with salt and pepper.
6. 6 Remove from heat, sprinkle with the grated cheese, and serve immediately.