Cacio e pepe meets the convenience store: sliced pepperoni crisps in the pan and seasons pasta with rendered fat and spice. This shelf gives you the whole dinner in one ingredient.

Serves 2. 25 minutes, 20 at the stove.

About 630 calories a serving, 15 g protein, 86 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta, stirring often. Cook until just tender, about 9 to 12 minutes depending on the shape. Reserve 1 cup of the pasta water before draining.12 min
2. While the pasta cooks, slice the pepperoni package into thin strips and mince 3 cloves of garlic. Heat 3 tablespoons of oil in a wide skillet over medium heat and add the garlic, stirring until fragrant, about 30 seconds.
3. Add the pepperoni strips to the skillet and cook, stirring often, until the edges curl and the fat renders, about 4 minutes. The pepperoni will crisp slightly and release its spiced oil.4 min
4. Pour the drained pasta into the skillet with the pepperoni and toss well. Add 1/4 cup of the reserved pasta water and toss again; add more pasta water if the mix seems dry. Season with salt and pepper to taste and serve at once.

Note The pepperoni becomes your sauce; its oils and spices coat each strand. Leftovers keep three days in the fridge and taste fine cold. Serve with a simple green salad or wedge of lemon if you have one on hand.