Kerrygold with olive oil melts into hot pasta water to make a silky sauce, its Irish grass-fed richness enough alone with garlic and pepper. This is weeknight cooking at its best: one pot, ten minutes, and what you likely have.

Serves 2. 15 minutes, 8 at the stove.

About 740 calories a serving, 14 g protein, 76 g carbohydrate, 42 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to a boil and salt it with 1 teaspoon salt. Add 200g pasta and stir once; the water will return to a boil in 2 to 3 minutes.10 min
2. While the pasta cooks, mince 3 garlic cloves and set them beside the stove. Tear or cut 100g Kerrygold into pieces.
3. When the pasta is al dente, reserve 1/2 cup pasta water, then drain. Pour the hot pasta back into the pot off heat.
4. Add the Kerrygold pieces and 2 tablespoons of the reserved pasta water to the hot pasta and stir constantly until the butter melts and coats each strand, about 1 minute. Add the minced garlic, 1/2 teaspoon pepper, and toss to combine.
5. Divide between two bowls and serve at once.

Note Swap the pasta for rice or polenta if you prefer. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with grated cheese, bitter greens, or a simple tomato salad.