Originally Posted by
Too Tall
Here is one you won't find outside Italy or my kitchen.
Day old pasta.
Saute the pasta using Olive Oil, brown the pasta in a small pan with pancetta or something nice and smokey.
When the pasta is beginning to crisp make a small depression in the middle of the pasta and crack two fresh eggs than add generous Parmesiano Reggiano, cover and turn off the heat.
Serve over a tangy salad of arugala or frisse lettuce + balsamic vinegrette.
For extra credit hit the eggs with some red pepper flakes ontop the eggs.
Goes well with Champagne.
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