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.
