You: "Oh, this fettucine with mushroom and chicken cream sauce is so tasty, but if I take another bite I’ll have no room for tiramisu. I know, I’ll bring it to work tomorrow for lunch."
The Next Day
You: "Gross, what happened? I put my pasta in the microwave for two minutes and now it’s an oily mess."
When it comes to ordering creamy pastas the best thing you can do is share because they will never be as good reheated, but there is a way to salvage those leftovers if you really have to.
The trick is to heat it low and slow. The quick transition from cold to hot makes the bonds that hold your sauce together so unstable that they break creating all that unappetizing oil, so you have to slowly ease that congealed block of calories into a tasty meal
Set your office microwave to the second lowest power level, add about a tablespoon and half of milk for a block a pasta the size of a pack of instant ramen, and microwave covered for 3 minutes. Microwave temperatures differ, so you may want to check after the first minute to make sure it’s not heating too fast.
Don’t stir up the pasta until just before you eat and you will have a leftover lunch that is almost as good as the first time.