Salami crisps stand in for the guanciale in this Roman pasta of butter, cheese, and pepper. The rendered fat and crispy bits add backbone to a simple dish that comes together in the time it takes water to boil. A weeknight dinner that tastes like you planned ahead.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 29 g protein, 71 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 oz [85 g] italian dry salami, 6 oz [170 g] pasta, 2 tablespoons [30 g] butter, 1 teaspoon black pepper, to taste salt, 1 clove garlic, 2 oz [60 g] Pecorino Romano cheese.

1. Slice 3 oz of salami thin, then chop it into small pieces. Cook it in a large pan over medium heat until the edges crisp and the fat renders, about 4 minutes, stirring often. Transfer to a plate, leaving the fat in the pan.
2. Bring a large pot of salted water to a boil and cook 6 oz pasta to al dente according to the package, about 9 minutes. Mince 1 garlic clove into the pan with salami fat and cook until fragrant, about 30 seconds.
3. Stir 1 teaspoon black pepper into the garlic and fat, then add 2 tablespoons butter and let it melt. When the pasta is done, scoop out 1 cup pasta water and add 1/2 cup to the pan with pepper and butter.
4. Drain the pasta and toss it into the pan, then grate in 2 oz Pecorino Romano cheese while tossing constantly. Add more pasta water by the tablespoon if the sauce looks dry; it should coat the pasta loosely. Taste and adjust salt and pepper.
5. Divide between two bowls and top each with the crispy salami pieces.

Cook mode

Note Swap pancetta or bacon for the salami if you prefer. Leftover salami keeps wrapped in the fridge for two weeks. Serve with a simple green salad or braised greens on the side to cut the richness.