Definitely pasta alfredo. Cooked pasta, cultured butter and grated parmigiano reggiano. Once you know the technique for it it's so easy and fast for the level of deliciousness it delivers.

The recipe is basically cook up pasta in salty water, and when it's cooked drain it, but save the water. Let it rest/cool a bit while you grate the cheese, and put at least a half a stick of good butter (kerrygold for instance) in and let it melt. When it's warm but not hot (like 110 degrees F or so) add the grated cheese and some of the pasta water and stir. The more cheese and butter you add, the more amazing it gets. Don't cheap out on the ingredients. Good butter, real parm, so good!