A quick weeknight pasta built on the provolone in your drawer, sliced thin and melted into hot pasta so it coats everything. Ham and garlic round out a dinner that comes together in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 750 calories a serving, 36 g protein, 68 g carbohydrate, 37 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 two minutes before it reaches al dente, stirring once halfway through. Mince 3 cloves garlic.10 min
2. Heat 2 tablespoons oil in a wide skillet over medium heat and add the garlic, stirring until fragrant, about thirty seconds. Add 4 oz diced ham and cook, stirring, until warmed through, about two minutes.2 min
3. Drain the pasta and add it to the skillet with the ham and garlic, reserving one cup of the cooking water. Off heat, tear 4 oz provolone into pieces and scatter it over the pasta, then toss gently until the cheese melts and coats everything, adding a splash of the reserved cooking water if needed. Season with salt and pepper.

Note Swap the ham for crispy bacon or diced pancetta if you have it. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a bitter green salad and rough bread to finish the pan.