Just back from vacay and… the fridge is next to empty. We have no fresh fruits and no fresh veggies at least not until the next CSA share comes. We ate takeout last night but after eating out nearly every day of vacation, I really just want a home cooked meal.
That doesn’t mean I want to run to the local grocery store to buy their craptacular produce for twice as much as it costs in the CSA share. Our pantry is full and I’m sure I can come up with something for dinner. In the fridge I have bacon, eggs, milk, Parmesan cheese, and garlic. A-ha! we’re in luck, tonight will be spaghetti carbonara.
This is one of my favorite pantry meals. Everything you need to make this dish, are items that I consider a staple. Spaghetti Carbonara is delicious, hearty and most important after a long day of work it’s fast and easy to make. Between prep and cooking it’s barely 30 minutes and you’re done.
Ingredients:
- 1/2 box thin spaghetti
- 4 eggs
- splash of milk
- 1/2 lb sliced bacon cut into strips
- 4 large cloves garlic, minced
- Salt and Pepper
- Grated parmesan cheese
Prepare the spaghetti according to manufacturer’s instructions. While the spaghetti is cooking brown the bacon in a skillet over medium heat. When the bacon is nearly done, drain off most of the grease (leave a couple tablespoons to grease the pan, rather than using extra oil). Add the garlic and sautée. Scramble the eggs and milk and pour the mixture into the hot pan with the bacon and garlic. Break the eggs into small pieces with your spatula as they cook. The eggs should finish cooking just as the pasta is ready. After the pasta is done cooking, drain it and add it directly to the skillet. Mix until the bacon and eggs are well distributed through the pasta and the pasta is coated with a sheen of the bacon fat. Serve with a couple grinds of pepper and some Parmesan cheese.
To class this up:
Add sugar peas and chopped figs when you add the garlic. Serve with a fresh green mix salad.
On a budget:
This meal is perfect for you. It costs just over a dollar a serving.
