Reheating spaghetti carbonara?
I just made spaghetti carbonara for the first time last night (yummy!), but I have plenty of leftovers. What's the best way to reheat it? I usually reheat pasta dishes in a covered pan with a little water for steam. Should I add another egg so it's not so dry? Thanks!
There is no good way to reheat it. It's one of those dishes that's just not meant to be reheated. There are dishes that are not good reheated - this is one of them.
The least worst way to reheat it - and the only one I would say might make it passably eatable - is to put it in a plastic bag, remove as much air from the bag as possible, put it in a bowl and run hot tap water over it. Hot tap water is unlikely to cook the egg proteins too much further (unless you are one of those people who has the hot water heater set to 140F or more).
Whatever you do, don't let it near a microwave.
Reheating is going to change the character. It will set the eggs long before the cheese starts to melt. The flavors are still there; but you can't recreate the sauce (especially if you used just eggs and cheese).
Still I don't mind eating leftovers. Go ahead and taste it cold. You could also warm single servings in the microwave - just enough to take the edge of the cold off. Or you could embrace the change - for example fry it in a nonstick skillet, either as uniform cake or stirred. Let it get dry and crisp around the edges.
I usually finish off my carbonara over a bain marie cause I like the sauciness that extra egg gives, but the sauce just doesn't firm up like it should.
perhaps add a touch of milk or cream, then reheat over a bain marie, stirring constantly and taking off heat if you even have the slightest inkling the eggs are going to curdle.