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Use a big pot with plenty of water and add a good pinch of salt once it boils, enough that the water tastes lightly salty. Add the pasta, stir in the first minute so it does not stick, and start tasting two minutes before the time on the box. You want it tender with a little bite in the middle. Before draining, scoop out a cup of the cooking water. A splash of it helps sauce cling to the noodles. Do not rinse the pasta, because the starch on the outside is what holds the sauce.

Butter the outside of the bread, not the pan, so the toast turns evenly golden. Cook on medium-low heat. High heat burns the bread before the cheese melts. Use a cheese that melts well, such as cheddar or mozzarella, and grate it so it melts faster. Put a lid on the pan for the last minute to melt the middle. Let the sandwich rest for 30 seconds before cutting so the cheese does not run out everywhere.

Crack the eggs into a bowl and whisk with a pinch of salt until you cannot see any white. Melt a little butter in a pan over low heat. Pour in the eggs and stir slowly with a spatula, pushing them from the edges to the middle. Take the pan off the heat while the eggs still look slightly wet, because they keep cooking in the hot pan. Low heat and patience are the whole secret.

Wash your hands before you cook and after you touch raw meat. Keep raw meat away from foods that are eaten raw, and use a separate cutting board for it. Cook chicken until there is no pink inside and the juices run clear. Put leftovers in the fridge within two hours. Keep pot handles turned inward and never leave hot oil alone on the stove.