[bring to a boil]

You’ll need:

1 egg
2 tbsp creme fraiche (or whole milk)
cracked pepper
2 ounces of a strong Italian cheese, grated 
1 tbsp extra virgin olive oil
1 shallot, finely diced
3 cloves of garlic, minced
6 ounces pasta

1. Bring a pot of water to a boil, salt to season and add pasta.
2. In a medium mixing bowl whisk together egg, creme fraiche and pepper.
3. In a small skillet heat oil, add garlic and shallots, sauté about 3-5 minutes. Set aside.  
4. When pasta is nearly done, add slightly cooled, but still warm, garlic and shallots to egg mix. 
5. Stir in cheese.
6. Drain pasta and add to bowl. Mix well. The heat from the pasta will cook the egg. Divide and serve.

For a little extra flavor I like to slice a handful of shiitake mushrooms about a quarter inch thick, toss them in extra virgin olive oil, salt & pepper and roast them at 350°F for about 25 minutes until they are crispy but still a bit moist.
Though this recipe might be a bit heavy for the summer I still love it on a rainy day or during a (way too) late night study session when you want something filling and fast.  Start to finish, it shouldn’t take any longer than boiling pasta.