A quick pasta that lets good cheese shine, built on a base of butter and garlic where the Belgioioso blend becomes crisp and lacy in the pan. This is supper when you want something warm and savory without fuss.

Serves 2. 18 minutes, 8 at the stove.

About 690 calories a serving, 26 g protein, 72 g carbohydrate, 33 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz pasta until it is al dente, about ten minutes. Drain and set aside, reserving 1/4 cup of the cooking water.10 min
2. While the pasta cooks, mince 3 garlic cloves and melt 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook until it smells sweet, about one minute.1 min
3. Add the drained pasta to the pan and toss to coat in the butter and garlic. Pour in 2 tablespoons of the reserved cooking water and stir until it comes together, then add more water a little at a time if the pan looks dry.2 min
4. Scatter 1 cup of the cheese blend evenly over the pasta and let it sit without stirring for two minutes so the cheese begins to crisp on the bottom. Toss gently once, then let it sit for another minute until the cheese is mostly melted but with some crisped bits.3 min
5. Season with 1/2 teaspoon pepper and salt to taste, divide between two bowls, and serve at once.

Note Swap in any shape of pasta you have on hand. Leftovers keep for one day cold and taste best eaten at room temperature with a drizzle of good oil. Serve with a simple green salad dressed with vinegar and oil, or follow with raw fruit.