Follow pasta cooking conditions as per packaged details, cutting back on 2 minutes of cooking time. Drain

On a medium to low heat, warm oil in a large skilled and saute garlic and red pepper flakes until sizzling then remove from heat and set aside.

Add egg yolk, tomatoes, chicken stock, and parmesan to a small bowl and whisk together.

Return drained pasta to pot on a medium to low heat. Add egg mixture and toss. Add garlic mixture and toss again. Cook 2 minutes or until sauce thickend and starts to stick to pasta. Toss with parsley just before serving.