The shelf holds only salt, so tonight's dinner builds from pantry staples: butter, eggs, garlic, and pasta in the simplest ratio, where salt becomes the seasoning that matters. Himalayan pink salt carries mineral notes that elevate this bare-bones dish from plain to worthy.

Serves 2. 15 minutes, 12 at the stove.

About 770 calories a serving, 26 g protein, 118 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to a boil and add 1 teaspoon of himalayan pink salt. Drop in 8 ounces of pasta and cook until one minute before al dente, then drain and set aside, reserving 1/2 cup of the pasta water.9 min
2. While the pasta cooks, crack 2 eggs into a bowl, whisk with 1/4 cup of the reserved pasta water, and set aside. Mince 2 cloves of garlic.
3. Return the pot to medium heat and melt 3 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly.1 min
4. Add the drained pasta to the pot and toss to coat in the butter. Pour the egg mixture over the pasta while stirring constantly so the eggs coat every strand and thicken into a sauce, about 2 minutes; add the remaining pasta water a splash at a time if the sauce looks dry.2 min
5. Remove from heat. Season with 1/2 teaspoon of black pepper and a pinch more himalayan salt if needed, taste, and divide between two bowls.

Note To swap, use angel hair or spaghetti instead of egg noodles. Leftovers keep in the refrigerator for one day but taste best reheated gently in a pan with a splash of water. Serve with a green salad dressed in vinegar and oil, or follow with any fruit you have on hand.