This is the best way I’ve found to cook leftover pasta that has a relatively dry sauce, such as tagliatelle Bolognese, orecchiette with broccoli and spaghetti aglio e olio. The photo here was made with leftover orecchiette with salsiccia & mushrooms (see video below), and was perfect with a glass of Truffle Hill Fumé sauv blanc semillon. You can make this as a snack for 1 or 2 people with just a little leftover pasta and 2 eggs, cooking times will vary depending on the quantity of pasta and eggs.
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