A stripped-down dish built on the heat and salt of a half stick of pepperoni sliced into a hot pan, tossed through pasta to coat every strand with its rendered fat. Sharp and quick, the way weeknight dinners should be.

Serves 2. 15 minutes, 12 at the stove.

About 440 calories a serving, 11 g protein, 65 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 6 ounces of pasta. While it cooks, slice the half stick of pepperoni into thin rounds.
2. Heat 2 tablespoons of oil in a wide skillet over medium heat. Mince 2 cloves of garlic and add them to the oil, stirring until fragrant, about 30 seconds, then add the pepperoni slices and cook until the edges curl and the fat renders, about 2 minutes.2 min
3. Drain the pasta and add it to the skillet with the pepperoni and garlic oil, tossing well to coat every strand. Season with salt and pepper to taste and serve at once.

Note The pepperoni is the fat here; no butter needed. Leftovers keep three days in the fridge and warm well in a pan over low heat. Serve with grated cheese and a green salad, or add a handful of fresh spinach to the pan in the last minute if you have it.

A quick weeknight pasta where a few slices of pepperoni transform into a simple sauce. The fat renders as the pepperoni toasts, seasoning the tomatoes and tossing with pasta for something ready in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 390 calories a serving, 12 g protein, 67 g carbohydrate, 8 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 6 ounces of pasta; cook until al dente and drain, reserving a cup of pasta water.10 min
2. While the pasta cooks, chop the pepperoni into bite-sized pieces and mince 2 garlic cloves. Heat 1 tablespoon of oil in a wide skillet over medium-high heat and add the pepperoni; toast until the edges curl and the fat begins to render, about two minutes.2 min
3. Add the garlic to the skillet and stir until fragrant, about thirty seconds. Pour in the canned tomatoes with their juice, breaking them by hand, and simmer until the sauce thickens slightly, about five minutes.5 min
4. Toss the drained pasta into the skillet and stir to coat, adding a few splashes of pasta water to loosen the sauce. Season with salt and pepper, then divide between two bowls.

Note Swap the canned tomatoes for fresh ones if you have them; simmer a bit longer until they break down. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with crusty bread to soak up the sauce.

A carbonara-style pasta that turns one gnarly end piece of pepperoni into the star. The rendered fat seasons everything while crispy bits give texture; eggs make it rich and quick.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 21 g protein, 85 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and drop in 8 oz of pasta; set a timer for two minutes before the box says it is done. While it cooks, crack 2 eggs into a bowl and whisk them with a fork until pale. Dice the pepperoni end piece into small bits.
2. Heat 1 tablespoon of oil in a wide pan over medium-high heat. Add 2 minced garlic cloves and the diced pepperoni; cook until the edges brown and fat renders, about 3 minutes, stirring often.3 min
3. Drain the pasta, reserving 1 cup of cooking water. Pour the hot pasta into the pan with the pepperoni and remove from heat. Add the whisked eggs and toss fast with two forks, adding 2 tablespoons of the cooking water to make a silky sauce; it will continue to cook from residual heat.
4. Season with salt and pepper to taste. Add more cooking water 1 tablespoon at a time if the sauce seems thick. Divide between two bowls and serve at once.

Note Swap the pepperoni for diced bacon or pancetta if you prefer. Leftovers keep refrigerated in an airtight container for one day; reheat gently with a splash of water in a pan. Serve with a green salad or bread to soak the sauce.