A pantry dinner built on kraft parmesan, the shelf's only item, mixed with pasta and butter for a quick weeknight meal. The cheese blooms in hot fat while pasta cooks, turning crisp and fragrant. Serve with greens on the side.

Serves 2. 15 minutes, 12 at the stove.

About 830 calories a serving, 29 g protein, 91 g carbohydrate, 39 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 cook 8 ounces pasta until just under tender, about one minute before the box says done. Reserve 1 cup of pasta water before draining.10 min
2. Melt 4 tablespoons butter in a large skillet over medium heat. Add 3/4 cup of the kraft parmesan and stir until it melts and turns light golden at the edges, about two minutes.2 min
3. Toss the drained pasta into the butter and cheese, stirring constantly to coat every piece. Add 1/4 cup pasta water and keep tossing until the cheese and butter emulsify into a creamy sauce, about one minute. Add more pasta water a tablespoon at a time if the pan looks dry.2 min
4. Divide pasta between two bowls and top each with the remaining 1/4 cup kraft parmesan. Crack pepper over both and serve at once.

Note To swap, use half the kraft parmesan and add a beaten egg off heat, tossing until it coats the pasta. Leftovers keep in a sealed container for two days; reheat gently with a splash of water. Serve with a bitter green salad dressed with oil and vinegar.