Cacio e pepe stripped to its bones, built on whole wheat penne that needs nothing more than garlic, good oil, and time. The nuttiness of the pasta itself is the point tonight, so let it speak.

Serves 2. 20 minutes, 10 at the stove.

About 760 calories a serving, 24 g protein, 94 g carbohydrate, 33 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a rolling boil and drop in 8 oz of the penne rigate. Stir once and set a timer for the time on the box, usually 12 to 13 minutes for whole wheat, watching for the pasta to soften at the end.13 min
2. While the pasta cooks, slice 3 garlic cloves thin. Pour 3 tablespoons of oil into a wide skillet or the pot you'll finish in, add the garlic, and cook over medium heat until it turns pale gold and smells sweet, about 2 minutes. Scatter 1 teaspoon of cracked pepper into the oil and let it bloom for 30 seconds.2 min
3. When the pasta is tender, scoop out one cup of pasta water and pour it into the skillet with the garlic and pepper. Bring it to a gentle simmer and keep it warm while you drain the penne, reserving another half cup of its water.
4. Tip the hot drained penne into the skillet and toss it with the garlic oil and pasta water until the pasta loosens and coats, about one minute. If it looks dry, add more of the reserved pasta water a splash at a time.
5. Shave 2 oz of Pecorino Romano over the penne, squeeze juice from half a lemon across the top, and toss once more. Divide between two warm bowls and serve at once.

Note Swap the lemon for a squeeze of good vinegar if you have it on hand. Leftovers do not keep well; this is a dish to eat hot. Serve with a green salad and a glass of white wine, or stretch it by stirring in an egg yolk or two just before plating.