This is a weeknight riff on cacio e pepe: melted cheese and eggs coat hot pasta in under twenty minutes. You have a quarter block to use tonight, and this dish lets the cheese be the star without any other proteins getting in the way.

Serves 2. 18 minutes, 15 at the stove.

About 900 calories a serving, 39 g protein, 118 g carbohydrate, 33 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 8 oz of pasta until al dente, stirring once or twice. Meanwhile, grate the 4 oz cheese block and crack 2 eggs into a bowl, whisking them together with 1/2 teaspoon of black pepper and a pinch of salt.10 min
2. Reserve 1 cup of the pasta water, then drain the pasta and return it to the hot pot off heat. Pour in the egg mixture and stir constantly for 30 seconds to start the eggs cooking.
3. Add 1 tablespoon of butter and the grated cheese to the pot, stirring until the cheese melts and coats every strand, about 1 minute. If it looks dry, splash in 2 to 3 tablespoons of the reserved pasta water and stir until creamy. Taste and adjust seasoning, then divide between two bowls.

Note Swap half the cheese for grated Pecorino if you have it. Leftovers keep refrigerated for one day; reheat gently in a pan with a splash of water to loosen the sauce. Serve with a bitter green salad and crusty bread.

A few slices of cheese become dinner on toasted bread with butter, garlic, and salt. The shelf is nearly bare, so we're building from pantry staples and one good tomato to make this work.

Serves 2. 12 minutes, 10 at the stove.

About 390 calories a serving, 12 g protein, 34 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your broiler to high. Mince 2 garlic cloves and stir them into 2 tablespoons softened butter with a pinch of salt and pepper.
2. Spread the garlic butter on 4 thick slices of bread and lay them on a baking sheet, butter-side up. Broil 2 to 3 minutes until golden and crisp, watching closely so they do not burn.3 min
3. Pull the sheet from the broiler, lay a few slices of cheese on each toast, and return to the broiler for 1 to 2 minutes until melted and bubbling.2 min
4. Slice 1 medium tomato into rounds, salt and pepper it lightly, and set it on a plate with the toasts. Serve warm while the cheese is soft.

Note Swap the tomato for sliced onion if you prefer. Leftovers keep a day, eaten cold or reheated gently in a low oven. Serve with a green salad or pickles on the side to brighten the plate.

A frittata lets a small wedge of cheese shine, stretched with eggs and caramelized onions into a dinner for two. This is the best way to finish that cheese before it hardens.

Serves 2. 35 minutes, 15 at the stove.

About 490 calories a serving, 28 g protein, 7 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium heat. Slice 1 medium onion into thin rings and add them to the pan, stirring often, until they turn deep golden and soft, about 12 minutes. While the onions cook, crack 6 eggs into a bowl, whisk them with salt and pepper to taste, and grate your small wedge of cheese.12 min
2. Once the onions are caramelized, spread them to an even layer and pour the egg mixture over them. Scatter the grated cheese across the top. Cook over medium heat without stirring until the edges set but the center still jiggles slightly, about 8 minutes.8 min
3. Transfer the skillet to a 425°F [220°C] oven and bake until the center is just set, 3 to 5 minutes. Slide onto a cutting board, let rest for a minute, and cut into two wedges to serve.5 min

Note Swap cheddar for any firm cheese you have. Leftover frittata keeps for three days in the fridge and eats well cold or reheated gently. Serve with a green salad or crusty bread on the side.