Thursday, May 14, 2009

Crisped Leftover Pasta

When I normally cook pasta for me and Alf, I always cook too much and then have a bunch leftover. Then, I forget about the leftovers and inevitably have to throw them away. I found a great recipe that is perfect for all that leftover pasta and I cooked it last night. It wasn't bad... very spicy and super crunchy. Definitely need a fork and knife to eat it though.

Crisped Leftover Pasta

About 4 ounces cooked, unsauced spaghetti or fettuccine, cold
2 tsp olive oil
3 slices prosciutto or 2 slices bacon (I actually used 3 slices of veggie bacon)
1/4 tsp red pepper flakes
1/4 c. grated Parmesan, plus more for serving
1/4 tsp kosher salt
1/8 tsp black pepper

Let the pasta sit at room temperature until it becomes pliable, about 10 minutes. Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the prosciutto or bacon and cook until crisp. Transfer to a paper towel-lined plate. Drain off and discard all but 2 teaspoons of the drippings in the skillet. Sprinkle the red pepper flakes over the remaining drippings. Increase heat to medium-high. Add the pasta to the skillet and gently spread it out to form a large nest. Cook, without stirring, until the pasta begins to crisp and brown on the bottom, 4 to 5 minutes. Sprinkle with the Parmesan and prosciutto or bacon. Cook, still without stirring, for about 2 more minutes. Season with salt and pepper. Slide or invert the pasta onto a plate and sprinkle with additional Parmesan. Cut into wedges, if desired.

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