1 lb angel hair $1.19
Dozen eggs $3.29
8oz wedge pecorino Romano $5.75
8oz wedge Parmesan reggiano $6.19
12 oz uncured bacon $5.98
So for around $20-$23 you have all your ingredients AND leftovers. Here’s what you’ll need for the recipe:
3 eggs + 1 egg yolk
12 oz bacon sliced
1/2 each wedge of cheese grated
1 TBS Pepper
Start by rendering your bacon. Add it to a cold pan then flip the heat to medium high but closer to the medium end. While that’s rendering let’s make the egg slurry. Scramble your eggs and egg yolk, add your cheese and pepper and mix that up. I like to put mine in the fridge for later and I’ll tell you why.
It’ll take the bacon time to render so you should also be able to bring salted water to a boil and add your pasta. Once al dente, flip off the heat. By this time your bacon should be done. Drain off about half the fat and save for tomorrow’s eggs. Turn off you heat and start adding the pasta with some pasta water. You should begin seeing a nice creamy glisten. Best to remove from heat totally. Your goal is to keep this pasta and bacon hit but not hit enough to cook your egg mix.
Once you can touch the pasta safely with the back of your hand let’s add in the egg mixture. Since it was in the fridge it will help regulate the mixture while still cooking if you managed the heat correctly. THATS IT! Plate it up and add more bacon! #whoshungry
The good: it’s a great budgetfriendly recipe that still looks like the real thing. You can make it and impress your guests
The bad: no aged cheeses, no guanciale, no special pasta and sticking to a budget
All in all it was a great meal. You gotta try this out!
Special shout-out to @babishculinaryuniverse for the idea on car bone ara (hard Rochester As)
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