good stuff, no. 1
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directions for a delicious weekend lunch using 2 of my favorite things, leftovers and fried eggs:
for dinner the night before:
1. trim brussels sprouts and cut in half. in a skillet, saute pancetta until crispy, remove to a towel to drain. add a small drizzle of olive oil (if necessary), add sprouts, cook over high heat until browned and then turn down heat to cook until just softened (do not cook until mushy).
2. meanwhile, cook fresh pasta, tagliatelle is best here (i used the fresh whole-wheat pasta from waitrose). make sure you salt your water. drain when al dente, reserve a cup of the pasta water.
3. add the zest and juice of 1 lemon to the sprouts in the pan. add back in the pancetta, and a hefty grating of fresh parmesan cheese and lots of fresh ground pepper. add the pasta, thin with the pasta water to create a “sauce” and add more parmesan and salt as necessary. serve & enjoy.
4. save the leftover pasta! this is important.
the next day:
1. take leftover pasta out of your fridge, add a small bit of olive oil to your skillet (cleaned from the night before, hopefully). add pasta and a tiny bit of water just to loosen the pasta. cook until heated through.
2. meanwhile, fry an egg in another skillet in some olive oil.
3. add your hot pasta to a dish, top with fried egg. lunch is served.