The other night, ST made fettuccine alfredo with grilled chicken. Oh, yummy yummy. Four days later, we’re still enjoying leftover spaghetti with fried eggs for lunch and dinner.

The ingredients are so simple:

• One box of spaghetti noodles.

• One jar of alfredo sauce. We use Ragú Cheesy Classic Alfredo.

Prepare the spaghetti noodles and add the whole jar of alfredo sauce. The jar is small so the sauce will coat the noodles thinly. ST isn’t a huge fan of creamy sauces so he prefers a small serving. I’m not complaining because alfredo sauce from a jar isn’t the healthiest thing you could eat for dinner.

Then, fry up some eggs and bacon and serve it all together.

Break the yolks and let them coat the spaghetti. Delicioso!

We kept the leftover spaghetti in the fridge. Whenever we felt lazy, tired, or didn’t make enough for lunch the next day, ST fried up two eggs and plopped them on top of some spaghetti. The bacon is optional. This is the epitome of an easy dinner.

Does anyone else do this?