A stovetop pasta where caramelized onions meet melted provolone for a silky, sharp sauce. This half wedge gets stirred into hot pasta so the cheese becomes the whole dish, no cream needed.

Serves 2. 35 minutes, 12 at the stove.

About 720 calories a serving, 27 g protein, 71 g carbohydrate, 36 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, then add 6 ounces pasta and cook to al dente; reserve 1 cup pasta water and drain.
2. Meanwhile, slice 1 medium onion thin and mince 2 garlic cloves. Heat 2 tablespoons oil in a wide pan over medium heat, add the onion and a pinch of salt, and cook 15 minutes until soft and turning golden, stirring occasionally while the pasta cooks.15 min
3. Stir 2 minced garlic cloves into the onions and cook 1 minute until fragrant.1 min
4. Add the drained pasta to the pan, then tear 4 ounces provolone into small pieces directly into the hot pasta and toss off the heat with 1 tablespoon butter, a splash of pasta water, salt, and pepper until the cheese melts into a sauce, adding more pasta water by the tablespoon if the dish looks dry.

Note Swap provolone for sharp aged cheddar or aged gouda. Leftovers keep three days covered; reheat gently in a pan with a splash of water. Serve with a bitter green salad and crusty bread to soak up the sauce.

A quick stovetop supper that puts a few slices of provolone to good use, melted into creamy scrambled eggs with onion and garlic. This feeds two with barely a pan to wash.

Serves 2. 15 minutes, 12 at the stove.

About 460 calories a serving, 28 g protein, 7 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 small onion and mince 1 clove garlic. Tear 3 ounces of provolone into small pieces.
2. Set a skillet over medium heat and melt 2 tablespoons butter. Add the onion and cook until it softens, about 3 minutes, then add the garlic and cook 30 seconds more until fragrant.3 min
3. Crack 6 eggs into a bowl, add a pinch of salt and pepper, and whisk well. Pour the eggs into the skillet and stir gently as they begin to set, about 1 minute.
4. When the eggs are still slightly wet on top, scatter the provolone pieces over them and fold gently until the cheese melts into the eggs, another 1 to 2 minutes. Stop when the eggs are just set but still creamy.2 min

Note Swap diced ham or crispy bacon for provolone if you like. Leftovers keep in an airtight container for a day. Serve with crusty bread and a green salad, or with toast to soak up the creamy eggs.

A stovetop pasta where melted provolone becomes a silky sauce, finished with garlicky fried breadcrumbs for texture. This shelf gives you one ingredient, so we build around it with what every kitchen keeps on hand.

Serves 2. 20 minutes, 18 at the stove.

About 780 calories a serving, 32 g protein, 108 g carbohydrate, 25 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 cook 6 ounces of pasta until just tender; drain, reserving 1 cup of the cooking water.10 min
2. While the pasta cooks, slice 100 grams of provolone thinly and mince 3 cloves of garlic. Heat 2 tablespoons of olive oil in a wide skillet over medium heat and toast 1/3 cup of breadcrumbs, stirring often, until golden, about 3 minutes; transfer to a bowl and wipe the pan.3 min
3. Add 2 tablespoons of olive oil and 1 tablespoon of butter to the same skillet over medium-low heat. Add the minced garlic and cook gently, stirring, until fragrant and pale, about 1 minute.1 min
4. Toss in the hot pasta and sliced provolone with 1/2 cup of the reserved water, stirring gently until the cheese melts into a loose sauce, about 2 minutes; add more water as needed to reach a silky consistency. Season with salt and pepper.2 min
5. Divide the pasta between two bowls and scatter the garlicky breadcrumbs over each portion. Finish with a squeeze of fresh lemon juice.

Note Swap the provolone for any hard cheese you have on hand. Leftover pasta keeps in the fridge for two days; toss with a splash of oil before reheating in a skillet. Serve as a simple supper with a green salad on the side.