I am not a fan of reheating noodles whether they be Italian, Chinese, Japanese, whatever. The quality of the reheated noodles is nowhere close to the fresh stuff which is probably why most cultures that have a long noodle tradition insist on serving them fresh.
For the rare times I end up with leftover noodles there are several ways including slow ways like reheating over the stove or in the oven in a closed pot.
However I prefer using the microwave. It's quick and more importantly there's less evaporation.
It still results in something vastly inferior to the freshly cooked dish but it's passable enough to shove down my throat as a brown bag lunch. I'd NEVER serve reheated noodles to guests.
This is a recipe that exemplifies the fact that some dishes are poor candidates for reheating. Dishes finished with dairy (milk, cream, butter) are also typically poor candidates for reheating.
Reheating (no matter how the heat is applied) will cook the egg fully. It'll be edible but the unctuous and silky charm of the freshly made dish will be destroyed.
Again this is why noodle dishes should be made fresh and to order. Ideally there aren't supposed to be any leftovers.
If you spent the time slowly reheating sauced noodles over the stove or in the oven, it would take as much time as boiling a fresh portion of noodles and you'd still end up with something vastly inferior.
From a quality standpoint, leftover sauced noodles makes zero sense.
I forgot to mention the noodle dish ingredient that's the absolute worst to reheat: cheese. It's just appalling and if you use a high quality and expensive cheese (like imported Parmesan) you've basically thrown money away because the reheated results are terrible.
Remember that this is not specific to this particular dish.
The holy trinity of Roman pastas: carbonara, amatriciana, and cacio e pepe are all terrible when reheated. I think I had reheated carbonara in college (decades ago) and I remember how atrocious it was. Never again.
Even reheated lasagna is lightyears away from a fresh baked dish and yet many Americans seem to be satisfied with it.
Ultimately it comes down to what you and your dinner table guests enjoy. If they like reheated noodle leftovers, then serve away and enjoy in bliss.
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For the rare times I end up with leftover noodles there are several ways including slow ways like reheating over the stove or in the oven in a closed pot.
However I prefer using the microwave. It's quick and more importantly there's less evaporation.
It still results in something vastly inferior to the freshly cooked dish but it's passable enough to shove down my throat as a brown bag lunch. I'd NEVER serve reheated noodles to guests.
Best of luck.
Reheating (no matter how the heat is applied) will cook the egg fully. It'll be edible but the unctuous and silky charm of the freshly made dish will be destroyed.
Again this is why noodle dishes should be made fresh and to order. Ideally there aren't supposed to be any leftovers.
If you spent the time slowly reheating sauced noodles over the stove or in the oven, it would take as much time as boiling a fresh portion of noodles and you'd still end up with something vastly inferior.
From a quality standpoint, leftover sauced noodles makes zero sense.
Remember that this is not specific to this particular dish.
The holy trinity of Roman pastas: carbonara, amatriciana, and cacio e pepe are all terrible when reheated. I think I had reheated carbonara in college (decades ago) and I remember how atrocious it was. Never again.
Even reheated lasagna is lightyears away from a fresh baked dish and yet many Americans seem to be satisfied with it.
Ultimately it comes down to what you and your dinner table guests enjoy. If they like reheated noodle leftovers, then serve away and enjoy in bliss.