A weeknight pasta where one block of aged white cheddar melts into a garlicky sauce. The cheese pulls all the weight here, so use it in fat ribbons and let it melt into the pasta water.

Serves 2. 20 minutes, 15 at the stove.

About 890 calories a serving, 36 g protein, 89 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set water to boil in a large pot. While it heats, use a peeler or knife to shave 6 oz of white cheddar into thin ribbons and mince 3 cloves of garlic from the shelf and 1 clove from staples.
2. Salt the boiling water generously and add 8 oz pasta. Stir once and set a timer for one minute less than the package says; while it cooks, melt 2 tablespoons butter in a separate large bowl over low heat.9 min
3. Add the minced garlic to the warm butter and stir for 30 seconds until fragrant, then remove the bowl from heat.
4. When the pasta is one minute shy of al dente, scoop 1 cup of pasta water into a measuring cup, then drain the pasta into a colander.
5. Add the hot drained pasta to the butter and garlic, then scatter the shaved cheese over it and pour in 3/4 cup reserved pasta water. Toss gently but constantly for 2 minutes until the cheese melts into a glossy sauce and thickens slightly; add more pasta water by the tablespoon if it breaks or looks thin.2 min
6. Taste and season with salt and pepper, then divide between two bowls and serve at once.

Note Swap the white cheddar for any aged cheese with enough character to stand alone. Leftovers refrigerate for two days; rewarm gently with a splash of water to restore the sauce. Serve with a green salad or steamed greens on the side, or stretch it with roasted vegetables tossed through.