Leftover pasta? carbonara.

It always happens that you make too much sauce and not enough pasta, then you make more pasta only to have too much pasta, then more sauce and yeah it's an endless cycle - it's almost never a winning situation when you make pasta... almost. And guess what I'm still in quarantine so my kitchen lab is going strong :')

Ingredients

• A bowl of leftover pasta (I used around 1.5 loose cups of spaghetti)

• 1 clove finely chopped garlic (or just mince it or use paste)

• Turkey cold cut (if you wanna make the real deal use pancetta, I didn't have any)

• 1 egg

• Parmesan to your heart's delight (I used... well I'm not sure, it just tasted good)

• Salt to taste (my parm was salty already so I didn't add any)

• Black pepper. Freshly ground. Don't use anything else.

Directions

1. Whisk the egg in a small bowl with your parma john.

2. Mince that garlic.

3. If you're using pancetta, pan-fry it until golden brown. If you're using turkey like I did, you can lightly brown it at this point, but you don't need to.

4. Keep that flame on the lowest possible flame. Add a little oil and toss in the garlic. If you used pancetta, just use the residual fat already on the pan.

5. Toss in the pasta and heat well. I threw mine in the microwave for 30 seconds and then onto the pan to combine with the garlic.

6. Take off the heat and put into a bowl. pour the egg mixture over the hot pasta and toss gently. I PROMISE YOU WON'T GET SALMON VANILLA (read the tips section for some science about that)

7. Grind the pepper FRESHLY over the pasta. FRESH. PLEASE. (I did that after taking the picture lol)

8. Enjoy!

TIPS AS PROMISED

Ok if you're reading this part, you're probably concerned but it also means you still have faith in me even after telling you to pour raw egg on your pasta and eat it straight so thank you!!!! So science time - that pasta has to be nice and HOT for it to work. This cooks the eggs to a soft, silky, cheese-like consistency.