We needed a quick and hearty breakfast. I found some leftover elbows in the refrigerator. I put heavy cream in the pan, added the elbows, a pinch of salt, and a heavy sprinkling of Parmigiano Reggiano. I cracked two eggs on top and turned the heat to medium. The cream boiled and eventually broke apart into fat and milk solids. The eggs steamed, and the pasta browned along with the egg whites that trickled through the noodles. It was a beautiful, decadent, and simple breakfast. Caramelized cream cooking strikes again.
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