When all you have on the shelf is good pepperoni, build around its smoke and garlic. Render the slices until they cup and crisp, toss with hot pasta and browned butter, and finish with black pepper. Straightforward, fast, and the spiced meat becomes the whole point.

Serves 2. 25 minutes, 18 at the stove.

About 750 calories a serving, 22 g protein, 64 g carbohydrate, 45 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the pasta in salted boiling water and let it cook.10 min
2. While the water heats, slice the pepperoni into thin coins and scatter them into a large dry skillet over medium heat. Stir occasionally until the edges darken and curl, about 8 minutes; some pieces will crisp at the edges and others will still be chewy. Transfer to a plate with a slotted spoon, leaving the rendered fat in the pan.8 min
3. Pour off all but 1 tablespoon of the pepperoni fat. Add the 3 tablespoons of butter to the same skillet and cook over medium-high heat, swirling, until the milk solids turn golden brown and the whole thing smells nutty, about 3 minutes.3 min
4. Drain the pasta and add it to the browned butter, tossing to coat. Return the pepperoni to the pan, season with salt and the 1/2 teaspoon of black pepper, and toss until everything is warm and glossy, about 1 minute.1 min
5. Divide between two plates and serve at once.

Note Swap the pepperoni for diced ham or bacon if you find it. Leftovers taste best reheated gently in a pan with a little butter. Serve with crusty bread to catch the browned butter and a simple green salad or pickled vegetables to cut the richness.