Second-day spaghetti, two ways — with egg, or with white cheese
“Leftovers are the future, arriving early.”
When you cook spaghetti, cook more than you will eat. Cold pasta in the fridge is not a leftover, it is tomorrow's breakfast, lunch or the evening after a spaghetti lunch. Two ways, both under ten minutes, both from the same pan.
Ingredients
Way one, with egg (the classic)
- leftover pasta for 2, any shape
- 1 onion, finely chopped (optional)
- a slice of boiled ham, chopped (optional)
- 1½ tbsp butter, or oil
- 2 to 4 eggs, depending on hunger
- salt, black pepper, a few shakes of Maggi
Way two, with white cheese (the "mac and cheese, cottage version")
- leftover pasta
- a knob of butter or a little oil
- a few spoons of cottage cheese, or any soft white cheese (Polish twaróg is ideal)
- salt, pepper, Maggi optional
Steps
- Way one. Butter into a pan, the pasta in, fry 3 to 5 minutes until parts of it start to crisp. Add the onion and ham if you have them, a minute more.
- Crack in the eggs, season with salt, pepper and Maggi, and stir until the egg sets around the pasta. Serve; a slice of ham on top for the head, as the original post insisted.
- Way two. Same pan, pasta in with butter or oil, heat through for 5 minutes.
- Off the heat, stir in the cottage cheese until it coats the pasta and softens. Salt, pepper, a shake of Maggi if you like. Two minutes, done.
Tips
- Spaghetti fries best when it is cold and slightly dry; straight from the fridge is perfect.
- Way two is oddly good with a lot of black pepper and nothing else.
- Both are the reason for the "batch" tag on the other recipes: cook once, eat twice.
yesterday's dinner
remembers the pan fondly —
this time with an egg