This is the Roman original, built on salami instead of the traditional guanciale, since that's what this shelf holds. The salami renders into the pasta with garlic and a raw egg yolk to make a rich, silky sauce with nothing but what you have.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 33 g protein, 87 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 ounces of salami into thin matchsticks and mince 2 cloves garlic. Crack 2 eggs into a small bowl, separate the yolks, and stir the yolks together with a fork; reserve the whites for another use.
2. Bring 6 quarts of salted water to a boil in a large pot and add 8 ounces pasta. Stir and cook until 1 minute shy of al dente, about 9 minutes for most dried pasta.9 min
3. While the pasta cooks, set a large skillet over medium heat and add the salami and garlic. Cook, stirring often, until the salami releases its fat and begins to crisp at the edges, about 4 minutes; turn off the heat.4 min
4. Drain the pasta, reserving 1 cup of the cooking water, and tip it into the warm skillet with the salami. Toss off heat for 1 minute to cool slightly.
5. Add the egg yolks to the pasta and toss constantly, adding 3 tablespoons of the reserved pasta water as you go, until the yolks form a silky, creamy sauce. The residual heat will gently set them; do not let the pan sit on the heat.
6. Taste and adjust with salt and pepper, adding more pasta water by the tablespoon if the sauce tightens as it cools. Divide between two bowls and serve at once.

Note Pancetta or bacon works if you want to swap the salami; chop it fine and render it the same way. Leftovers do not reheat well. Serve with crusty bread to soak the sauce and a small green salad dressed sharp if you need something to stretch the dish.