A true pantry dish when you’re in a pinch to fix dinner.
1/2 lb spaghetti
1 can of tuna
2 TB olive oil
2 tsp minced garlic
1/2 cup parmesan
pinch of black pepper
pinch of salt
1 cup pasta water
Boil pasta according to directions.
While the water is coming to a boil,
whip the two eggs in a large bowl
stir in parmesan
drain the tuna, add and mash with a fork
add olive oil, salt, pepper
drain the cooked pasta, reserving the cup of pasta water
Put hot pasta back in pot on low heat
Add mixture and toss with tongs.
Add enough pasta water to make a sauce consistency
Top with a little extra parmesan, if desired.