RECIPE FOR LEFTOVER PASTA RECIPES

Steps:

• 1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
  2. Cut any hard skin off the pancetta and set aside, then chop the meat.
  3. Cook the spaghetti in a large pan of boiling salted water until al dente.
  4. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
  5. Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
  6. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
  7. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
  8. Serve with a grating of Parmesan and an extra twist of pepper.

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
  2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
  3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
  4. Dice the cooked chicken.
  5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
  6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.