Breaded pepper jack cheese sticks that turn golden and crispy while the inside stays soft and molten. The shelf gave us one ingredient, so we'll coat them and fry them fast, then fold them into warm pasta with butter and garlic for a weeknight meal that tastes indulgent.

Serves 2. 20 minutes, 15 at the stove.

About 2950 calories a serving, 39 g protein, 91 g carbohydrate, 273 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 6 ounces of pasta until one minute short of tender, stirring once when it reaches the boil; drain and set aside.10 min
2. While water heats, crack 1 egg into a shallow bowl and whisk it with 1/4 teaspoon salt and 1/4 teaspoon pepper. Put 1/4 cup flour in another shallow bowl and 1/2 cup panko breadcrumbs in a third. Blot 6 cheese sticks dry with paper towels.
3. Working one stick at a time, coat each in flour, shaking off excess, then dip in egg, then roll in panko until covered on all sides. Set on a plate.
4. Pour 2 cups oil into a heavy-bottomed skillet and heat to 350°F [175°C], about 3 minutes; a breadcrumb should sizzle immediately when dropped in. Slide all 6 sticks into the hot oil and fry until deep golden on all sides, about 2 minutes total, turning once or twice with tongs; drain on paper towels.3 min
5. Set the empty skillet over medium heat and melt 2 tablespoons butter with 2 cloves garlic minced fine, stirring until fragrant, about 1 minute. Add the drained pasta and toss to coat, then divide between two bowls.2 min
6. Nestle 3 fried cheese sticks on top of each bowl of pasta, drizzle with any remaining garlic butter, and serve at once before the cheese hardens.

Note Swap marinara sauce for the butter if you have it and want a dipping sauce. Leftover fried sticks keep in an airtight container for two days, reheated in a 300°F oven for five minutes. Serve with a green salad dressed simply in lemon and oil.