Creamy spicy pasta that comes together in twenty minutes, built on that jalapeno cream cheese spread already on the shelf. The heat mellows as it melts into the pasta, giving you something warming and quick for a tired weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 29 g protein, 94 g carbohydrate, 40 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 two minutes before tender. Set a timer for 8 minutes.8 min
2. While the pasta cooks, crack 2 eggs into a small bowl and whisk them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mince 2 garlic cloves.
3. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then pour in the whisked eggs. Stir constantly with a wooden spoon until the eggs are barely set but still slightly wet, about 2 minutes, then push them to the side of the pan.2 min
4. Scoop 1 cup of the pasta water into the skillet with the eggs. Lower the heat to medium-low and add 8 oz spicy jalapeno cream cheese spread in spoonfuls, stirring until it melts into the liquid to make a sauce. Taste and adjust salt and pepper.
5. Drain the pasta when it is al dente and add it to the skillet. Toss everything together over low heat for one minute until the pasta is well coated and heated through. Divide between two bowls and serve at once.

Note Swap the eggs for 2 oz bacon or ham if you have it, crisped before the garlic goes in. Leftovers keep four days in the fridge; reheat gently with a splash of water. Serve with a green salad or a handful of watercress to cut the richness.