A quick weeknight supper built on jarred sauce, finished with a raw egg stirred into hot pasta to make a silky sauce. The one jar gives you dinner for two with minimal hands-on work.

Serves 2. 20 minutes, 8 at the stove.

About 630 calories a serving, 24 g protein, 117 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook until just tender, about 10 minutes, stirring now and then.10 min
2. While the pasta cooks, pour the jar of marinara into a saucepan and set it over medium heat for a few minutes, stirring occasionally, until it steams.5 min
3. Crack 2 large eggs into a small bowl and whisk them together with a pinch of salt and pepper.
4. When the pasta is tender, scoop out a cup of pasta water, then drain the pasta in a colander. Pour the hot pasta into the warm marinara off the heat and stir gently to coat.
5. Pour the beaten eggs into the hot pasta and sauce, stirring constantly until the eggs form thin ribbons and the sauce turns silky and pale, about 30 seconds. Add a splash of pasta water if the dish looks too thick. Taste and season with salt and pepper.
6. Divide between two bowls and serve at once.

Note Swap the raw egg for grated Parmesan if you prefer. Leftovers keep covered in the fridge for two days and can be gently reheated on the stovetop with a splash of water. Serve with crusty bread to soak up the sauce.