This is the weeknight dinner when you have cheese and little else: pasta coated in the fat from the Galbani, mellowed with garlic and anchovy, finished with torn cheese. The snack format means you've got both sharp and mild varieties to work with.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 26 g protein, 73 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta; cook until just under al dente, about 9 minutes, then drain and reserve 1 cup of the pasta water.10 min
2. While the pasta cooks, slice 2 cloves of garlic thin and warm them in 3 tablespoons of olive oil in a large skillet over low heat, stirring, until golden and fragrant, about 3 minutes; watch it so the garlic doesn't burn.3 min
3. Pour the hot pasta into the skillet with the garlic oil and toss to coat, adding 3 tablespoons of the pasta water to loosen it into a sauce.
4. Tear the mozzarella and parmesan from the Galbani package into bite-sized pieces and scatter them over the pasta, then toss off the heat until they soften and catch in the strands, adding more pasta water a tablespoon at a time if it tightens; season with salt and pepper.

Note You can swap the Galbani for any hard cheese you have, grating it instead. Leftovers keep one day covered; reheat with a splash of water. Serve with black pepper and a green salad if you have greens.