Sliced salami crisps in a hot pan with garlic, then tossed into pasta with eggs to make a warm sauce; this shelf's one salami holds enough character for a fast dinner, and the eggs bind it all.

Serves 2. 25 minutes, 20 at the stove.

About 550 calories a serving, 32 g protein, 65 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until one minute before tender; drain and set aside. While the water heats, slice 2 cloves of garlic thin and cut 4 ounces of salami into thin strips.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the salami strips and cook, stirring often, until the edges curl and brown, about 3 minutes. Add the garlic slices and cook 30 seconds until fragrant, then remove the pan from heat.3 min
3. Whisk 3 eggs with a pinch of salt and pepper in a bowl. Pour the eggs into the warm pan with the salami and garlic, stirring constantly, until the eggs begin to set into curds, about 30 seconds. Add the pasta at once and toss everything together until the eggs coat the strands, about 1 minute; the residual heat will finish cooking them.

Note Swap any dried pasta shape you have on hand. Leftovers keep covered in the fridge for two days; reheat gently in a skillet with a splash of water. Serve with a bitter green salad or pickled vegetables on the side.