These soft-scrambled eggs take everything I love about pasta alla gricia, and turn it up a notch. Or five. Think: Eggs so custardy and flavorful, you don’t know where the salty cheesiness ends, and the deeply bacon-y flavor begins. Oh, and a shower of freshly ground pepper and crispy guanciale shards, to top things off. My recipe makes enough for two—but if you know what’s good for you, you’ll make it for one, this coming Sunday, and eat it in your PJs. If you want to get technical about the ingredient list, you could call these “soft scrambled eggs alla carbonara,” but then you’d be missing the point: These are *super* easy to make. (You know what they say about Sunday morning, after all.)

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