Last night I made a very yummy pasta! I used spaghetti and then tossed in asparagus, pancetta, and pecans. For the sauce I made a gorgonzola cream sauce. Oh baby, bring on the stinky cheese! :) John and I really enjoyed it but had lots leftover... So what do I do with the leftovers? I make a savory "Pizza di Pasta Encore." 
For the pasta:- If your pancetta is not already chopped, chop it into small pieces
- Brown pancetta in a large skillet
- While pancetta is browning, chop fresh asparagus spears into 1" piecess
- Remove pancetta from large skillet, place pancetta on paper towel to drain, but leave some of the yummy brown bits and some of the drippings
- Bring a large pot of salted water to boil - toss in spaghetti - during the last 2 minutes of spaghetti cooking time add asparagus to pot
- Meanwhile... Over medium heat melt 2 teaspoons unsalted butter in same skillet that browned pancetta, press 4 cloves of garlic and saute in butter for about 1 minute.
- Add 1 tablespoon flour to butter and garlic
- Gradually add 1 and 1/4 cups milk to flour, butter, and garlic - stirring with a whisk constantly prevent lumps
- Once milk mixture begins to thicken turn off heat and add 1/2 cup of gorgonzola cheese and 1/3 cup light cream cheese - whisk until smooth
- Add pancetta to gorgonzola sauce
- Drain pasta and asparagus, toss into gorgonzola sauce.
- To serve: sprinkle toasted pecans or walnuts, and 1 tablespoon of gorgonzla on top of each serving
The next day... "Pizza di Pasta Encore"
- Take your leftovers out of the fridge and set aside
- Crack 2-3 large eggs into small bowl and beat lightly
- Pour eggs over leftover pasta and toss pasta to coat completely
- Heat 1 tablespoon olive oil in a large skillet over medium heat
- Pour coated pasta into skillet and press down
- Place lid on top of skillet and cook for 6 minutes each side
- Slide the Pizza di Pasta Encore out onto a serving dish and slice into 8 slices
- Serve with crumbled gorgonzola or freshly grated grana padano cheese.
** Both recipes are adaptations of Cooking Light's "Gorgonzola Fettucine with Asparagus" and Everyday Italian's "Pizza di Spaghetti" **
