A weeknight version of cacio e pepe that swaps Pecorino for a few slices of prosciutto crisped in the pan, turning a bare shelf into something rich and salty. The pasta catches the fat and heat into a silky coating that needs nothing more than the ham and garlic already here.

Serves 2. 20 minutes, 15 at the stove.

About 450 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 large pot of salted water to a boil and add 6 ounces of pasta; cook until two minutes before al dente.
2. While the pasta cooks, tear a few slices of prosciutto into bite-sized pieces and slice 3 cloves of garlic thin. Warm 2 tablespoons of oil in a large skillet over medium heat, add the garlic, and cook until just golden, about one minute; add the prosciutto and cook until the edges crisp and curl, another two minutes.
3. Reserve one cup of pasta water, then drain the pasta and add it to the pan with the prosciutto and garlic. Toss over medium heat for one minute, then add a splash of pasta water and toss again until the pasta glistens and clings to the oil, about another minute.2 min
4. Taste and season with salt and pepper, then divide between two bowls and serve right away with more pepper on top if you like.

Note Swap prosciutto for any cured ham or bacon if you have it. Leftovers keep for one day; reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side if the pantry allows.

Crispy prosciutto shards anchor a quick stovetop dish of tender beans and garlic. This is how to use up the last of that opened packet before it dries out. A little broth and a squeeze of lemon makes it sing.

Serves 2. 20 minutes, 15 at the stove.

About 1040 calories a serving, 65 g protein, 168 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Tear the 4 ounces of prosciutto into rough 1-inch pieces. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the prosciutto until the edges curl and crisp, about 3 minutes, stirring once. Transfer to a plate.3 min
2. Mince 3 garlic cloves and add them to the skillet with the residual fat. Cook for 1 minute until fragrant, stirring constantly.1 min
3. Drain one can of white beans, add them to the garlic, and pour in 1 cup vegetable broth. Simmer until the liquid reduces by half and the beans are heated through, about 8 minutes.8 min
4. Squeeze the juice of half a lemon into the skillet, season with salt and pepper to taste, and stir in the crispy prosciutto pieces. Taste and adjust seasoning.

Note Swap white beans for chickpeas if you have them. Leftovers keep in the fridge for three days and taste better the next day. Serve over crusty bread or with a simple green salad on the side.

One slice of prosciutto crisps up and seasons a quick cream sauce with peas for a weeknight pasta that tastes richer than it is. Leftover prosciutto finds a home here without waste, and the whole thing comes together in the time it takes the pasta to cook.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 18 g protein, 75 g carbohydrate, 32 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 add 6 ounces of pasta, stirring once. While it cooks, chop 1 slice of prosciutto into small pieces and mince 1 clove of garlic.10 min
2. Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the prosciutto pieces for 1 minute until they crisp slightly, then add the garlic and cook 30 seconds until fragrant.2 min
3. Pour in 1/2 cup of heavy cream and stir in 1 cup of frozen peas, then lower the heat to medium and simmer until the pasta is ready, about 3 minutes.3 min
4. Drain the pasta, reserving 1/4 cup of the pasta water, and toss it into the skillet with the cream and peas. Stir in a splash of pasta water to loosen the sauce, then taste and season with salt and pepper.

Note Swap frozen peas for fresh spring peas or even blanched broccoli florets if you have them. Leftovers keep two days covered and reheat gently in a pan with a splash of water. Serve with a sharp green salad and crusty bread to soak up the cream sauce.