Make the Parm Broth: Cut 2 whole heads of garlic in half crosswise. In a medium pot, combine the garlic (skins and all), 1 ½ teaspoons black peppercorns, and ½ pound Parmigiano Reggiano rinds. Cover with 9 cups of water. Bring to a simmer over medium-high heat. Once simmering, reduce to a bare simmer and cook, for at least 1 hour, or up to 2. Stir in 1 tablespoon salt. Taste and add a bit more if needed. It will need a lotttt of salt to start tasting like something. Turn off the heat while you continue.

Toast the pasta: In a medium pot, heat 2 tablespoons of olive oil over medium-high heat. Add ½ cup tiniest pasta you have, a big pinch of salt and a bunch of freshly ground black pepper. Cook, stirring the pasta, until it is deeply toasted and nutty, 2-3 minutes. Place the strainer over the pot of pasta, and strain the parm broth right into the pot. Discard solids. Bring the broth to a simmer, and cook, stirring occasionally, until the pasta is tender (this will vary depending how tiny your pasta is! Taste it!) Taste and adjust with more salt and pepper as needed.

Poach the eggs and serve: Working one at a time, crack 2 eggs into the pot of broth. Cover and cook, at a bare simmer, until the whites are set and yolks are as runny or cooked as you like them (3-6 minutes). Carefully transfer an egg to each serving bowl along with some broth and a few scoops of pasta. Season the eggs with salt and pepper. Finely grate lots of fresh parm over each bowl and drizzle with more olive oil. Repeat again, poaching more eggs as needed!