I just made the coolest food

Spaghetti--al dente.

Then:
butter--melted, not burnt.
garlic smeared on the pan.
preserved anchovies--desalted under running tap.

Add spaghetti to pan. Crack egg, drop. Stir briskly. Add a tad of milk. Stir.
Add some cheese. The kind that you shouldn't add to spaghetti. The kind that's well cured, firm and lumpy when you drop it into the pan. The kind that's coated in rosemary and meant to be eaten alone. Let it melt into the whole messy squishy pan.

Final step: avoid garlic chunks when you find 'em.