Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale!  This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results! Save Print…