4 ounces cooked, unsauced spaghetti or fettuccine, cold
2 teaspoons olive oil (optional)
3 slices prosciutto or 2 slices bacon (optional)
1/4 teaspoon red pepper flakes (optional)
1/4 cup (1 ounce) grated Parmesan, plus more for serving
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Sat fat 1g
How to Make It
Let the pasta sit at room temperature until it becomes pliable, about 10 minutes.
Meanwhile, heat the oil (if using) in a nonstick skillet over medium heat. Add the prosciutto or bacon (if using) 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 (if using) 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 (if using). Cook, still without stirring, for about 2 more minutes. Season with the salt and black pepper.
Slide or invert the pasta onto a plate and sprinkle with additional Parmesan. Cut into wedges, if desired.
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