Pasta Perfect

Recipe Booklet
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Cacio e Pepe
Start to finish: 20 minutes
Servings: 4
INGREDIENTS
1½ cups water
2 teaspoons cornstarch
6 ounces pecorino Romano cheese, finely grated (3 cups), plus extra to serve
12 ounces linguini or spaghetti
2 tablespoons kosher salt
This classic Roman pasta dish de-
2 teaspoons ground black pepper, plus more to serve
pends on the quality of the pecorino
Romano, a salty, hard sheep's milk INSTRUCTIONS
cheese. The addition of cornstarch In a large pot, bring 4 quarts of water to a boil. Meanwhile, in a large saucepan,
allowed us to overcome the ten- whisk the water and cornstarch until smooth. Add the pecorino and stir until
dency of lower quality cheese to evenly moistened. Set the pan over medium-low and cook, whisking constantly,
clump, but for flavor we still suggest until the cheese melts and the mixture comes to a gentle simmer and thickens
looking for imported pecorino. slightly, about 5 minutes. Remove from the heat and set aside.

Don't use pre-shredded cheese, Stir the pasta and salt into the boiling water and cook until al dente. Reserve
even if it's true pecorino Romano. about ½ cup of the cooking water, then drain the pasta very well. Return the pasta
And grate it on the small holes of a to the pot and let cool for about 1 minute.
box grater; larger shreds won't melt.
Don't pour the pecorino mixture onto Pour the pecorino mixture over the pasta and toss with tongs until combined,
the piping-hot, just-drained pasta; then toss in the pepper. Let stand, tossing two or three times, until most of the
letting the pasta cool for a minute or liquid has been absorbed, about 3 minutes. The pasta should be creamy but not
so ensures the mixture won't break loose. If needed, toss in reserved pasta water 1 tablespoon at a time to adjust the
from overheating. consistency. Transfer to a warmed serving bowl and serve, passing more pecori-
no and pepper on the side.

For Pasta Gricia: In a 10-inch skillet over medium, cook 3 ounces finely chopped
pancetta until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta
to a paper towel–lined plate; reserve 2 tablespoons of the rendered fat. Follow the
recipe for cacio e pepe, whisking the fat into the pecorino mixture before setting
it aside. Stir the cooked pancetta into the pasta along with the pepper.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Pasta all'Amatriciana
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
3 ounces thinly sliced pancetta, finely chopped
10 medium garlic cloves, thinly sliced
½ teaspoon red pepper flakes
¾ cup dry white wine
Be sure to purchase thinly sliced
14½-ounce can whole peeled tomatoes, drained, juices reserved, tomatoes
pancetta and chop it finely to ensure
crushed by hand into small pieces
the pieces crisp with cooking. If
the sauced pasta thickens before 1-ounce chunk pecorino Romano cheese, plus more finely grated, to serve
you can serve it, toss in a bit more Kosher salt and ground black pepper
reserved cooking water to loosen its
12 ounces spaghetti
consistency.
INSTRUCTIONS

Don't boil the pasta until al dente. In a 12-inch skillet over medium, heat 1 tablespoon of the oil until shimmering.
Drain it when it's a minute or two Add the pancetta and cook, stirring, until well-browned and crisp, 5 to 7 min-
shy of al dente; it will continue to utes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside.
cook when added to the sauce in the
skillet. Return the skillet to medium and add the garlic; cook, stirring, until light golden
brown, about 2 minutes. Stir in the pepper flakes and cook until fragrant, about
30 seconds. Add the wine, increase to medium-high and cook, stirring, until
most of the liquid has evaporated, 5 to 7 minutes. Add the drained tomatoes and
cook, stirring, until heated, about 2 minutes. Stir in 3 tablespoons of the reserved
tomato juice, then remove from the heat.

Meanwhile, in a large pot, bring 2 quarts of water and the pecorino chunk to a
boil, stirring occasionally to prevent the cheese from sticking to the pot. Stir in
the pasta and 2 teaspoons salt. Cook, stirring often, until the pasta is just shy of al
dente. Remove and discard the pecorino, then drain the pasta in a colander set in
a large heat-safe bowl; reserve the cooking water.

Set the skillet over medium-high, stir in 1½ cups of the reserved pasta water
and bring to a simmer. Add the drained pasta, tossing with tongs. Cook, stirring
occasionally, until most of the liquid has been absorbed, 3 to 6 minutes.

Off heat, stir in the remaining 2 tablespoons oil, the pancetta and 2 teaspoons
black pepper. Transfer to a serving bowl and serve with grated pecorino on the
side.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Pesto alla Genovese

Start to finish: 30 minutes
Makes about 1 cup
INGREDIENTS
1¾ ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
1 ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch
pieces
¼ cup pine nuts
2 medium garlic cloves, smashed and peeled
Good-quality cheese is essential Kosher salt
for rich, full-flavored pesto. Seek
⅓ cup extra-virgin olive oil
out true Italian Parmesan, as well
as pecorino Sardo, a sheep's milk 2½ ounces (about 5 cups lightly packed) fresh basil leaves
cheese from Sardinia. If you can't INSTRUCTIONS
find pecorino Sardo, don't use In a food processor, process both cheeses until broken into rough marble-sized
pecorino romano, which is too pieces, about 10 seconds, then pulse until they have the texture of coarse sand, 5
strong; instead, opt for Manchego, to 10 pulses, scraping the bowl as needed_._ Transfer to a small bowl.
a Spanish sheep's milk cheese.
Roughly chopping the basil by hand In the food processor, combine the pine nuts, garlic and ¾ teaspoon salt. Process
before adding it to the food proces- until a smooth, peanut butter–like paste forms, about 1 minute, scraping the
sor minimizes the mechanical action bowl as needed. Add the cheeses and about ½ of the oil and process until mostly
needed to break down the leaves so smooth, 10 to 20 seconds, scraping the bowl as needed; the mixture should hold
the pesto won't become too smooth. together when pressed against the bowl with a rubber spatula.
To store pesto, press a piece of
plastic wrap against its surface and Using a chef's knife, roughly chop the basil, then add to the food processor. Pulse
refrigerate up to 3 days. about 10 times, scraping the bowl several times, until the basil is finely chopped
and well combined with the cheese mixture. Add the remaining oil and pulse
Don't toast the pine nuts. In Italy, just until incorporated, about 2 pulses. The pesto should be thick, creamy and
the pine nuts for pesto are used spreadable.
raw. Don't be tempted to add all
the ingredients at once to the food
How to Sauce Pasta with Pesto
processor. Adding them in stages
Cook 12 ounces dried pasta in 4 quarts boiling water seasoned with 2 table-
ensures the pesto has the correct
spoons kosher salt until al dente. Reserve ½ cup of the pasta cooking water, then
consistency and texture, and that
drain the pasta. Transfer to warmed large bowl and toss in ⅓ cup of the reserved
it won't end up thin and watery, the
cooking water for long pasta shapes (such as linguine and spaghetti) or ¼ cup
result of overprocessing.
water for short pasta shapes (such as fusilli and penne). Top with 1 recipe (1 cup)
pesto alla Genovese. Toss to combine at the table.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Italian Sausage and Mushroom

Ragu with Pappardelle
Start to finish: 45 minutes
Servings: 4
INGREDIENTS
2 tablespoons salted butter
5 garlic cloves, finely chopped
1 pound portabello mushrooms, stems and gills removed, caps finely
chopped
This rich and hearty ragu was
2 large shallots, halved and thinly sliced
inspired by a recipe from Portland,
Oregon, chef Vitaly Paley. Ground 1 pound bulk sweet Italian sausage
cinnamon, a hefty pour of red wine 1 cup dry red wine
and crushed tomatoes build layers
1½ cups low-sodium chicken broth
of flavor over a base of garlic, por-
tobellos and Italian sausage. Choose ½ teaspoon cinnamon
a full-bodied, dry red wine, such as Kosher salt and ground black pepper
cabernet sauvignon. Top with grated 14½-ounce can crushed tomatoes
Parmesan cheese.
12 ounces dried pappardelle or tagliatelle pasta
Don't use Italian sausage links, INSTRUCTIONS
even if the casings are removed. In a 12-inch skillet over medium, heat the butter and garlic until the butter has
Bulk sausage is better because its melted and the mixture has begun to sizzle. Add the mushrooms and shallots
grind tends to be finer than that of and cook, stirring, until the mushrooms have released their liquid and the
link sausage, so the meat breaks shallots have softened, about 5 minutes. Add the sausage and cook, stirring and
apart more readily during cooking. breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Dis-
card any accumulated fat.

Increase to medium-high and add the wine. Bring to a boil and cook, stirring,
until the wine has almost completely evaporated, about 5 minutes. Stir in the
broth, cinnamon and ¾ teaspoon pepper. Continue to simmer until the broth
has reduced by about half, 5 to 6 minutes. Reduce to medium, stir in the tomatoes
and simmer until slightly thickened, about 5 minutes. Taste and season with salt
and pepper. Set aside, covered.

While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the
pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of
the cooking water, drain the pasta and return it to the pot. Add the sauce and toss
to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin
the sauce to coat the pasta.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Spaghetti with Pancetta

(Pasta alla Gricia)
Start to finish: 20 minutes
Servings: 4
INGREDIENTS
3 ounces pancetta, finely chopped
1½ cups water
2 teaspoons cornstarch
6 ounces pecorino Romano cheese, finely grated (3 cups), plus extra to serve
This classic Roman pasta dish de-
pends on the quality of the pecorino 12 ounces spaghetti or linguini
Romano, a salty, hard sheep's milk 2 tablespoons kosher salt
cheese. The addition of cornstarch
2 teaspoons ground black pepper, plus more to serve
allowed us to overcome the tenden-
cy of lower quality cheese to clump, INSTRUCTIONS

but for flavor we still suggest look- In a large pot, bring 4 quarts of water to a boil. Meanwhile, in a 10-inch skillet
ing for imported pecorino. Guanciale over medium, cook the pancetta until crisp, about 5 minutes. Using a slotted
(cured pork cheek) is traditional spoon, transfer the pancetta to a paper towel–lined plate; reserve 2 tablespoons of
for gricia, but we used more widely the rendered fat.
available pancetta.
In a large saucepan, whisk the water and cornstarch until smooth. Add the
Don't use pre-shredded cheese, pecorino and stir until evenly moistened. Set the pan over medium-low and cook,
even if it's true pecorino Romano. whisking constantly, until the cheese melts and the mixture comes to a gentle
And grate it on the small holes of a simmer and thickens slightly, about 5 minutes. Remove from the heat, whisk in
box grater; larger shreds won't melt. reserved pancetta fat and set aside.
Don't pour the pecorino mixture onto
the piping-hot, just-drained pasta; Stir the pasta and salt into the boiling water and cook until al dente. Reserve
letting the pasta cool for a minute or about ½ cup of the cooking water, then drain the pasta very well. Return the pasta
so ensures the mixture won't break to the pot and let cool for about 1 minute.
from overheating.
Pour the pecorino mixture over the pasta and toss with tongs until combined,
then toss in the pepper and crisped pancetta. Let stand, tossing two or three
times, until most of the liquid has been absorbed, about 3 minutes. The pasta
should be creamy but not loose. If needed, toss in reserved pasta water 1 table-
spoon at a time to adjust the consistency. Transfer to a warmed serving bowl and
serve, passing more pecorino and pepper on the side.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Roman Spaghetti Carbonara

Start to finish: 15 minutes
Servings: 4
INGREDIENTS
3 ounces thinly sliced pancetta, chopped
1¾ cups water
6 large egg yolks
2 teaspoons cornstarch
6 ounces pecorino Romano cheese, finely grated (3 cups), plus more to serve
This brighter take on carbonara
came from Pipero Roma in Rome.
12 ounces spaghetti
Egg yolks are whisked until cooked 2 tablespoons kosher salt
and slightly foamy creating a sauce 2 teaspoons ground black pepper, plus more to serve
that is much lighter in texture than
INSTRUCTIONS
most carbonara recipes. Mixing the
yolks with water and cornstarch In a 10-inch skillet over medium, cook the pancetta, stirring, until crisp, about 5
ensures the cheese won't clump up minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Measure out
when tossed with the pasta. and reserve 3 tablespoons of the rendered fat; if needed, supplement with olive
oil. Set the pancetta and fat aside.
Don't substitute bacon for the pan-
cetta. The smokiness of the bacon In a large pot, bring 4 quarts water to a boil. Meanwhile, in a large saucepan,
will overwhelm the cleaner flavors whisk the water, egg yolks and cornstarch until smooth. Add the cheese and stir
of the egg-based sauce. until evenly moistened. Set the pan over medium-low and cook, whisking con-
stantly, until the mixture comes to a gentle simmer and is airy and thickened, 5
to 7 minutes; use a silicone spatula to occasionally get into the corners of the pan.
Off heat, whisk in the reserved pancetta fat. Remove from the heat and set aside.

Stir the pasta and salt into the boiling water and cook until al dente. Reserve
about ½ cup of the cooking water, then drain the pasta very well. Return the pasta
to the pot and let cool for about 1 minute.

Pour the pecorino-egg mixture over the pasta and toss with tongs until well
combined, then toss in the pepper. Let stand, tossing the pasta two or three times,
until most of the liquid has been absorbed, about 3 minutes. Crumble in the pan-
cetta, then toss again. The pasta should be creamy but not loose. If needed, toss in
up to 2 tablespoons reserved pasta water to adjust the consistency. Transfer to a
warmed serving bowl and serve, passing more pecorino and pepper on the side.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Gemelli with Fresh Tomato-Almond

Pesto and Croutons
(Silician Trapanese Pesto)
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
¾ cup blanched slivered almonds
12 ounces gemelli or other short pasta
When we sampled this no-cook to- Kosher salt and ground black pepper
mato sauce in Sicily, it was made the 4 medium garlic cloves, smashed and peeled
traditional way, with a large mortar ½ cup lightly packed fresh basil, torn if large
and pestle. A food processor gets it
2 pints cherry tomatoes, divided
done faster and more easily. Topped
with crisp, olive oil–infused croutons 6 tablespoons extra-virgin olive oil, divided, plus more to serve
and toasted almonds, the dish is 3 ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)
served warm or at room tempera-
INSTRUCTIONS
ture after the pasta has had a few
minutes to soak in the flavorful In a 10-inch skillet over medium-high, toast the almonds, stirring frequently,
sauce. Instead of blanched, slivered until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set
almonds, you also could use sliced aside; reserve the skillet.
or whole almonds that have been
roughly chopped. In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons
salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the
Don't overprocess the second cooking water, then drain the pasta.
addition of tomatoes. The first half
is pulsed to create a juicy sauce, Meanwhile, in a food processor, process ½ cup of the almonds, the garlic and
but the rest are pulsed only until 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half
roughly chopped so that tomato of the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add
chunks add bursts of bright color the remaining tomatoes and 2 tablespoons of oil, then pulse just until the whole
and texture. tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta
and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or
twice, for 10 to 15 minutes to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the
bread, remaining 4 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper.
Cook over medium, stirring frequently, until the bread is crisp and golden
brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta.
Drizzle with additional oil and sprinkle with pepper.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Spaghetti Puttanesca
Start to finish: 25 minutes
Servings: 4
INGREDIENTS
Kosher salt and ground black pepper
12 ounces spaghetti
2 tablespoons extra-virgin olive oil, divided
3 medium garlic cloves, smashed and peeled
1 teaspoon red pepper flakes
We think of puttanesca as a
½ cup pitted Kalamata olives, roughly chopped
long-simmered dish built on an-
chovies. But in Naples, where the ½ cup pitted green olives, roughly chopped
dish originates, it's a simple, bold ½ cup (two 4-ounce bottles) drained capers, rinsed, patted dry and chopped
skillet sauce made in minutes. And
28-ounce can whole peeled tomatoes, drained, 1 cup juices reserved, toma-
instead anchovies, Neapolitans add
toes crushed by hand into small pieces
briny-savory flavor with two vari-
eties of olives plus capers. We call ½ cup lightly packed fresh basil, chopped
for a generous amount of capers, 1 ounce Parmesan or pecorino romano cheese, grated (½ cup), plus more to
which often are sold in small bottles serve
or jars. When shopping, you will INSTRUCTIONS
need two 4-ounce bottles to get the
In a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the spa-
½ cup drained capers needed for
ghetti, then cook, stirring occasionally, for 5 minutes. Reserve 2 cups of cooking
this recipe. So that the spaghetti is
water, then drain and set aside.
extra-flavorful and each noodle is
seasoned throughout, we boil it in
In a 12-inch skillet over medium, heat 1 tablespoon of oil and garlic cloves, then
water for just 5 minutes—it will be
cook, stirring often, until the garlic is light golden brown, about 1 minute. Off
underdone at the center—then finish
heat, remove and discard the garlic. Add the pepper flakes, both types of olives
cooking it directly in the sauce.
and the capers, then cook over medium-high, stirring, until the capers begin to
brown, about 1 minute. Add the tomatoes and cook, stirring occasionally, until
Don't use more than 2 quarts of
most of the liquid has evaporated, 5 to 7 minutes.
water to boil the pasta; the idea is
to concentrate the starches in the
Add the reserved tomato juice and 1 cup of the reserved cooking water; bring to
cooking water, which is later used to
a simmer. Add the pasta and toss to coat. Cover and cook, tossing occasionally,
thicken the sauce.
until the pasta is al dente and the sauce clings lightly to the noodles; add more
cooking water if needed.

Remove from the heat, cover and let stand for 3 minutes. Stir in the basil, cheese
and remaining 1 tablespoon olive oil. Taste and season with salt and black pep-
per. Serve topped with additional cheese.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

Spaghetti al Limone
Start to finish: 15 minutes
Servings: 4
INGREDIENTS
5 tablespoons salted butter, divided
8 medium garlic cloves, minced
1 teaspoon red pepper flakes
¾ cup dry white wine
12 ounces spaghetti
This simple dish may have few in-
Kosher salt and ground black pepper
gredients, but it boasts bold, bright
flavors. Many versions of include 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
cream, but we preferred to use a ¾ cup finely chopped fresh flat-leaf parsley or basil
little butter and some of the starchy
Grated Parmesan cheese, to serve
spaghetti-cooking water; this gave
the pasta a saucy consistency and INSTRUCTIONS

light creaminess that didn't mute the In a 12-inch skillet over medium, melt 3 tablespoons of the butter. Add the garlic
freshness of the lemon. Feel free to and cook, stirring constantly, until fragrant, about 30 seconds. Add the pepper
switch out linguine for the spaghetti flakes and cook, stirring constantly, until the garlic begins to turn golden, about 1
and adjust the lemon zest and juice minute. Pour in the wine and cook until reduced to about ½ cup, about 3 min-
to your taste. utes. Remove from the heat and set aside.

Don't cook the pasta until al dente. In a large pot, bring 2 quarts of water to a boil. Stir in 1 tablespoon salt and the
Drain it when it's a minute or two pasta; cook until just shy of al dente. Reserve 2 cups of the cooking water, then
shy of al dente; it will continue to drain and set aside.
cook in the skillet.
Set the skillet with the garlic mixture over medium-high, stir in 1½ cups of
the reserved pasta water and bring to a simmer. Add the drained pasta and toss.
Cook, stirring, until most of the liquid has been absorbed, 2 to 3 minutes.

Off heat, stir in the remaining 2 tablespoons butter, 1 teaspoon black pepper, the
lemon juice and zest, and the parsley. Taste and season with salt and, if needed,
adjust the consistency by ading additional pasta water a few tablespoons at a time.
Transfer to a serving bowl and serve with grated Parmesan.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

What to do with leftover cooked pasta:

Pasta, Thyme and Parmesan Frittata & Fried Pasta
Italians are known to use leftover Pasta, Thyme and Parmesan Frittata
pasta as a filling for frittatas. Here Start to finish: 45 minutes
we enriched it with cheese and sea- Servings: 4
soned with parsley and thyme. For INGREDIENTS
the best flavor and texture, we used 2 cups leftover cooked pasta
two kinds of cheese: Parmesan for
its salty-sweet nuttiness and sharp
Kosher salt and ground black pepper
or extra-sharp white cheddar for 8 large eggs
its creaminess. Gruyère is a good 1 cup shredded white cheddar cheese, divided
alternative to cheddar.
¼ cup finely grated Parmesan cheese
Don’t use a conventional skillet. A ½ cup finely chopped fresh flat-leaf parsley
nonstick coating allows the frittata 2 teaspoons minced fresh thyme leaves
to slide effortlessly out of the pan. 6 tablespoons extra-virgin olive oil, divided
Make sure the skillet is oven-safe,
as the frittata finishes cooking in a
8 medium garlic cloves, thinly sliced
350°F oven. 1 medium leek, white and light green parts thinly sliced
INSTRUCTIONS

Heat the oven to 350° with a rack in the upper-middle position.

In an oven-safe 10-inch nonstick skillet over medium, heat 3 tablespoons of the

oil until shimmering. Add the garlic and cook, stirring constantly, until fragrant,
about 30 seconds. Add the leek and ½ teaspoon salt. Cook, stirring, until soft-
ened and lightly browned, about 6 minutes. Transfer to another plate and let cool
for 2 minutes, then fold into the egg mixture.

Wipe out the skillet, add the remaining 3 tablespoons oil and heat over medium
until shimmering. Add the pasta and stir to coat. Pour the egg mixture over the
pasta and fold with a silicone spatula. Continue to gently fold and scrape the sides
of the pan, allowing the uncooked egg to flow to the sides. Once the eggs begin to
thicken and set, after about 1 minute, smooth the top and cook the frittata
undisturbed until the bottom is deep golden brown, another 3 minutes. Sprinkle
with the remaining ¼ cup cheddar and transfer to the oven. Bake until the eggs
are set at the center, 10 to 15 minutes.

Let cool for 5 minutes. Run a silicone spatula around the edge and underneath
the frittata to loosen, then slide onto a serving plate and cut into wedges.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

PASTA PERFECT

What to do with leftover cooked pasta:

Pasta, Thyme and Parmesan Frittata & Fried Pasta
Fried Pasta
INSTRUCTIONS

Fry 2 cups leftover pasta crisp in a medium-hot cast-iron skillet slicked with
olive oil, turning occasionally, until crisped in spots and chewy, 5 to 8 minutes.
Top with coarse-ground black pepper, a shower of Parmesan and a fried egg. Try
this for breakfast or as a simple supper. The dish works best with chunky pasta
shapes, especially orecchiette. For extra texture and earthy flavor, add a
tablespoon of poppy seeds to the toasting pasta.