where kristina scavenges a pasta dish from her fridge

Eggs can be kinda gross. At my favorite bar, The Whistler, just down the street from my cozy home, drinks with egg whites make appearances on the spring cocktail menu. I tried one once; I can't say I'll try one again (what I believed to be the egg smell completely overpowered what would otherwise have been a tasty drink).

Eggs aren't just for drinks and tasty eggs benedicts (recipe to come once I make it again and take a picture). When one doesn't want to make a red sauce or a white sauce for one's pasta, and when one is lazy and broke, an egg comes to the rescue. Add a bit of sun-dried tomatoes, arugula, gruyère cheese someone gave you, salt, pepper, and parsley, and you've got yourself a simple meal from stuff that was just sitting in your fridge.

Scavenged pasta of egg, gruyère, arugula, sun-dried tomato, and parsley

ingredients, serves one
Bucatini pasta, one serving, between the width of a quarter or a silver dollar depending on hunger level and type of pasta used
sun-dried tomatoes, packed in oil or rehydrated, however much you feel like adding (I love sun-dried tomatoes, so I put, like, 2.5 tablespoons, chopped up, in)
one egg
arugula, as much as you want
gruyère cheese, grated, maybe a bit less than a fourth of a cup
parsley, a gusto, if you need a measurement, a tablespoon chopped up
pepper as you like
salt

Boil water. Put some salt in it. Cook noodles. Note: you can use any pasta from your pantry, preferably noodles; bucatini pasta may seem fun to eat, but the hallow noodles are difficult to slurp into your mouth.

Meanwhile, scramble your egg, chop up your sun-dried tomatoes and parsley, and grate your cheese.

You'll have to work quickly when the noodles are done. Turn off heat, drain noodles, then return them to the pot. Stir in egg and half the cheese. (It sounds gross to stir in a raw egg, but the heat from the noodles cooks it and turns it into a semi-creamy sauce. When I lived in Barcelona, my Italian friend Stefano made a dish similar to this, sans gruyère and sun-dried tomatoes.) Grind as much pepper as you want over the pasta (the more the better, just not too much so that it's all you can taste). Add sun-dried tomatoes, arugula, and parsley. Top with the rest of the cheese. Eat. (You may find you need to put salt in; I don't like using a lot of salt in my recipes.)