- Fuss-free fettuccine
1 bowl cooked fettuccine, cooked until al dente
Flakes of parmesan cheese
Dribble of olive oil
A pat of butter (optional)
Dried basil (optional)
1 egg (optional)
Over a bowl of warm fettuccine, dribble a swirl of olive oil, add in the butter if using, and give it a quick toss.
- Add in the parmesan flakes. Squeeze the lemon wedge over the pasta, rub some dried basil between your fingers over it, season with salt and pepper to taste. Toss again.
- Gently poach an egg just the way you like it (I like mine with a firm white and runny yolk, though I am no expert egg-poacher so I just have to eat what I come up with) and place it on top of the pasta.
- Serve immediately. Instant gratification in a bowl.
Great idea. We always have leftovers.