1 pkg spaghetti (454g)
4 tbsp butter, total
3 garlic cloves (smashed, diced)
3 tbsp minced parsley
1/3 cup - 1/2 cup parmesan, romano
1 cup panco bread crumbs
opt'l addition of bacon crumbled, diced mushrooms (i didn't use either this time, but have in the past)
salt, pepper to taste
sprinkle parmesan, romano to serve
Cook pasta as per pkg directions
at the same time that pasta is cooking, melt 2 tbsp butter, add garlic, salt and pepper, being careful not to burn add the panco to pan and toast and brown the bread crumbs, again careful not to burn it can burn very quickly if not watching the pan, take the pan of the heat and add the parsley and cheese and bacon if using.
Once the pasta is done to pkg directions add the butter to the pot of pasta, then empty the contents of the pan of panco, garlic, parsley, cheese etc into the pasta.
serve with more cheese
For leftovers, if your fortune enough to have them aftem everyone in the house packs spaghetti into containers for lunch-to-go. Melt about 2-3 tbsp butter, add onions garlic and saute. Add the cold spaghetti being diligent to seperate the strands and brown so it looks dry and almost sold, Add leftover mushrooms or bacon bits or whatever you have in the fridge, anything goes, then turn the mixture over and continue to brown, add about 2-3 scrambled eggs to the pan and stir it all around as per an omelet, add whatever cheese you want cover, cook add spices and herbs, flip when cooked on one side to the other, cover until done then slice like a pizza and serve or eat right off the cutting board, the kids usually like ketchup. There is never enough leftovers for this, doesn't matter how much is cooked the day before, its the leftovers that are truly treasured, and when the original is cooked this way it makes the leftovers easier to make into an omelet instead of with tomato sauce. Although leftover spaghetti with tomato sauce is good for lunch the next day just as it is. But try it this way
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