There is nothing like big bowl of pasta — it's filling and delicious, even on a budget. And while I love a simple tomato sauce, sometimes it’s fun to try something a bit more interesting.
October 25 is World Pasta Day, and there's no better way to celebrate than with a creative dinner that won't break the bank. Many know this dish as Pasta Carbonara — my kids call it Bacon and Eggs pasta.
For this dish I use pancetta, cooked until nice and crispy, and fold it into the hot pasta with beaten eggs mixed in, so they cook nicely together. To make the pasta even heartier, I poach an egg for each person and nestle it right on top of the pasta. So tasty, easy and inexpensive (especially if you use these easy tricks to help you save on eggs).
This dish serves four portions for less than $3 per person. The best part is that you probably have most of the ingredients already in your fridge — but if you don’t have pancetta, bacon will also work. So, jazz up your regular pasta dinner with this delicious version and celebrate World Pasta Day in style.
1 lb. thin spaghetti
7 large eggs, divided
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
¼ lb. pancetta, chopped fine
1 shallot, minced
½ cup grated parmigiano reggiano cheese, divided
2 teaspoons coarse salt
In a large sauté pan, heat olive oil with butter on medium heat. Once the butter is melted, add the pancetta and shallots and cook out the fat of pancetta, until it begins to crisp.
Beat three of the eggs with ¼ cup of the grated cheese and salt. Set aside.
Cook the pasta, based on package directions, until al dente.
While the pasta is cooking, poach the remaining four eggs.
As soon as the pasta is cooked, strain and add to the large sauté pan with the cooked pancetta and shallots.
Pour the eggs over the hot pasta and mix quickly until all the eggs are cooked through and a thin sauce forms.
Place the pasta on each dish with a small indent in the middle of the dish.
Lay a poached egg on each dish.
Use the remaining grated cheese to garnish on top of each egg.
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Image: Anna F Glass
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