Hard salami and smoked gouda melt into a quick pan sauce for pasta. The shelf gives you everything you need for a full dinner. Use the charcuterie duet as your whole protein and cheese.

Serves 2. 20 minutes, 15 at the stove.

About 810 calories a serving, 34 g protein, 87 g carbohydrate, 36 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and drop in 8 oz pasta. Cook until al dente, about 9 minutes; drain.10 min
2. While the pasta cooks, slice 6 oz hard salami into thin half-moons and grate 4 oz smoked gouda on the large holes of a box grater. Mince 2 cloves garlic.
3. In a large skillet over medium heat, melt 2 tablespoons butter and add the minced garlic. Cook until fragrant, about 30 seconds, then add the sliced salami and stir until it releases its oils and the edges curl slightly, about 2 minutes.2 min
4. Pour the drained pasta into the skillet with the salami and toss to coat. Add the grated smoked gouda and toss until it melts and coats the pasta, about 1 minute. Taste and season with salt and pepper.1 min

Note Swap the smoked gouda for gruyere if you have it. Leftovers keep in an airtight container in the fridge for two days; reheat gently with a splash of water. Serve with bitter greens dressed in vinegar or a simple arugula salad.