This shelf holds only provolone sliced thin, perfect for crisping in a hot pan into crackling shards that crown buttered pasta and garlic. A quick, restful dinner when the cupboard calls.

Serves 2. 20 minutes, 18 at the stove.

About 760 calories a serving, 33 g protein, 69 g carbohydrate, 39 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 cook 6 oz pasta until just shy of tender, about 2 minutes before the package time tells you it's done, then drain, reserving 1 cup pasta water.12 min
2. While pasta cooks, mince 4 cloves garlic and warm 3 tablespoons oil in a wide skillet over medium heat until the garlic turns pale gold and fragrant, about 3 minutes, then turn heat to low to keep it warm.
3. Lay 6 oz provolone slices flat across the hot pan in a single layer, working in batches if needed, and let them sit untouched until the edges turn deep golden and they begin to crisp, about 2 minutes, then flip and cook the other side until crisp and lacy, another minute, then transfer to a paper towel.3 min
4. Return the skillet to medium heat, add 2 tablespoons butter and 1/2 cup pasta water, then slide in the hot pasta and toss until the butter melts and the starch from the pasta thickens the liquid into a silky sauce, about 1 minute; add more pasta water if the pan looks dry, and season with salt and pepper.2 min
5. Divide pasta between two bowls and top with the crispy provolone shards, then spoon any remaining garlic oil from the pan over the top.

Note Swap in any hard cheese you have on hand; feta will fry differently but will still taste good. Leftovers keep covered in the fridge for one day; reheat gently in a skillet with a splash of water. Serve with a simple green salad dressed with vinegar and oil, or follow with crusty bread to soak up the pan.