Shredded parmesan crisps into wafers while pasta cooks, building the base of a light, cheese-forward meal. The thick-cut texture of the Tillamook cheese firms into the right crackle. Toss it all together with butter and pasta water at the end.

Serves 2. 20 minutes, 12 at the stove.

About 640 calories a serving, 25 g protein, 71 g carbohydrate, 27 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta, stirring occasionally as it cooks.
2. While the pasta cooks, set a nonstick skillet over medium-high heat and, when it is hot, place small spoonfuls of the shredded parmesan (about 2 tablespoons per crisp, spaced apart) directly on the dry pan; let each one cook for 2 to 3 minutes until the edges turn light gold and the center stops bubbling.3 min
3. Flip each parmesan crisp and cook the second side for 1 minute until both sides are pale gold, then transfer to a paper towel to cool and crisp up as the pasta finishes.1 min
4. Drain the pasta, reserving 1/4 cup of the cooking water, and return it to the pot off heat.
5. Mince 1 clove of garlic, then stir 2 tablespoons of butter, the minced garlic, and 1/4 cup of the pasta water into the hot pasta until it is coated, then season with salt and pepper.
6. Divide the pasta between two bowls and top each with 2 or 3 of the parmesan crisps, breaking them if they are too large; serve at once.

Note Swap the crisps for grated parmesan stirred in if you prefer sauce over texture. Leftovers keep refrigerated for two days; reheat the pasta gently in a skillet with a little butter and water, and crisp fresh cheese wafers to serve on top. Pass extra pepper at the table.