Salty, spiced salami meets eggs and pasta in one hot pan. The shelf gives you the star ingredient already seasoned and ready, so you just need to build a quick dinner around it. Serves two in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 1080 calories a serving, 47 g protein, 124 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large pot of salted water to boil for the pasta, then set a large skillet over medium heat. Slice 6 ounces of salami into thin half-moons while you wait for the pan to heat.
2. When the skillet is hot, pour in 2 tablespoons of oil, then add the sliced salami, stirring often until the edges turn crisp and the fat renders, about 3 minutes. Stir in 1 minced garlic clove and 2 tablespoons of finely chopped onion, cooking for 1 minute until fragrant.
3. When the water boils, add 8 ounces of pasta and cook until one minute short of the package time. While the pasta cooks, crack 3 eggs into a small bowl and beat them with 1/4 teaspoon of black pepper and a pinch of salt until the yolks break.9 min
4. Scoop out 1/2 cup of pasta water, then drain the pasta. Pour the pasta into the skillet with the salami and toss to combine.
5. Lower the heat to medium-low, pour the beaten eggs over the pasta in a slow stream while stirring constantly to coat every strand. Add spoonfuls of the hot pasta water, stirring, until the sauce is creamy and coats the pasta, about 2 minutes. Taste and adjust salt and pepper.2 min

Note Swap the salami for chopped bacon or pancetta if you have it. Leftovers keep in the fridge for two days and reheat gently in a covered pan with a splash of water. Serve with a sharp cheese grated over the top and a simple green salad on the side.