One of our favourites is one that will feed a very hungry crowd, a family favourite: spaghetti carbonara
Spaghetti, 100grams per person
Bacon, diced, a rasher per person (ham or pancetta would also work)
Garlic, crushed, a small clove per person
Mushrooms, diced, a handful per person
Peas (frozen), a handful per person
Fresh parsley, shallots, and or chives, (if you have it), cut it small with scissors.
Eggs, one per person
Cream, about 3 tablespoons per person
Parmesan cheese, about 1 tablespoon per person
About 15 minutes to prepare
Cook the spaghetti in a large pot of boiling water, follow package instructions.
In a frying pan with some oil, fry the bacon with the garlic, add the mushrooms, once all is browned add the (frozen) peas and the herbs.
In a separate bowl, mix the eggs, cream, and parmesan cheese until combined.
Your pasta should be ready to drain about now, once drained add step 2+3 and stir, the heat from the pasta will instantly cook the eggs and turn it in a beautiful creamy sauce, add some salt and pepper to taste.
If you have the energy add some extra parmesan and parley on top and a simple garden salad on the side.