Sliced salami goes into hot pasta where it crisps slightly against the heat, while an egg-based sauce pulls everything together. This is the kind of quick, salty-savory dish that lands on the table when you want something real without the work.

Serves 2. 25 minutes, 15 at the stove.

About 710 calories a serving, 29 g protein, 66 g carbohydrate, 35 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 drop in 6 oz pasta, cooking to the package directions until just al dente. While it cooks, crack 2 eggs into a bowl, beat them with a fork, and set aside.
2. Slice the salami thin and cut each slice into quarters. Set a large skillet over medium-high heat, add 2 tablespoons oil, and when it shimmers, scatter in the salami pieces. Stir until the edges curl and char, about 3 minutes, then push to the side.3 min
3. Add 1 clove garlic, minced, to the cleared space in the skillet and cook until fragrant, about 30 seconds.
4. Drain the pasta, reserving 1 cup of the cooking water, and tip it into the skillet with the salami. Toss to coat, then remove from heat.
5. Pour the beaten eggs over the hot pasta and toss constantly for 1 minute, adding 2 tablespoons of the reserved water as you go to create a creamy sauce; the eggs should coat everything without clumping. The pan is off the heat but the residual warmth cooks them gently.
6. Taste and adjust salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap the pasta for rice if you prefer. Leftovers keep three days cold; reheat gently with a splash of water. Serve with a simple green salad or bitter greens dressed with vinegar.