Made a vegetarian carbonara:
Beat two eggs with the remainder of the heavy cream (probably about 3-4 tbsp) and seasoned with a handful of chopped fresh parsley, salt, and freshly ground black pepper. Sauteed about 4 chopped Morningstar Farms breakfast strips and about 3 cloves of minced garlic. Chopped up the leftover asparagus and heated it in a pan. Boiled spaghetti, drained, then poured into a bowl on top of the egg mixture and breakfast strips, and tossed it well, sprinkling generous parmesan into it. I mixed my asparagus into it because I thought Rahul had an allergy. Then it turned out that he really just has an allergy to undercooked eggs (sunny side up, etc.) because he ate some carbonara and it made his mouth start itching and he suddenly remembered his egg allergy and concluded that he probably wasn't allergic to asparagus.