One-pot high-protein carbonara-style pasta (experiment)

Bring water with a pinch of salt to a boil in a wok and cook the pasta.

Meanwhile chop the red bell pepper and onion and smash the garlic.

Grate 28 g of Parmigiano Reggiano and mix with the eggs (one egg recommended rather than two).

Grate a little prosciutto into 10 g of olive oil.

Pour the cooked pasta off into a bowl with a little of its liquid.

In the wok add the oil and prosciutto and the vegetables and saute a couple of minutes.

Return the pasta with some of its water, stir, and add the arugula.

Stir in the egg and parmesan mixture; with too little heat to thicken it, add a little cornstarch, microwave to heat, and stir to thicken.