Bare Cupboard Carbonara
- Prep Time 0:15
- Cook Time 0:15
- 10 Comments
I haven’t been home for the past 3 days so my fridge is somewhat empty. This morning, I woke up famished and annoyed with myself for not at least stopping to pick up some cereal last night. I ended up cobbling together this meat-free version of carbonara with the remnants of last week’s groceries, and found it surprisingly tasty and satisfying—so much so that I would even serve it to guests.
I ate it at 9 AM, accompanied by a cup of black coffee, while standing up in my kitchen. If you, however, decide to make it part of a balanced meal, keep in mind that it’s rich and carb-y, so make sure to serve it with a green salad.
- 8 oz. spaghetti or angel hair pasta $1.50 for 16 oz.
- 3 tbsp extra virgin olive oil, divided Pantry
- 3 cloves garlic, chopped Pantry
- 1/4 cup bread crumbs $2 for 12 oz.
- 1/8 cup half-and-half or heavy cream $1.50 for a pint
- 1 egg $1.50 for 12
- salt and pepper to taste Pantry
Total Cost of Ingredients $6.50
Cook pasta according to package directions in salted boiling water. Drain.
Heat 2 tbsp olive oil in a large frying pan over medium heat.
Cook the chopped garlic and bread crumbs in the oil over medium heat for 2-3 minutes, until garlic is fragrant and bread crumbs are crisp. Add cooked, drained pasta and toss quickly with the garlic and bread crumbs. Add the remaining tbsp olive oil, the half-and-half or heavy cream and the egg.
Remove from heat and toss thoroughly. Continue tossing pasta to avoid scrambling the egg. Toss well.
Season with salt and pepper and serve hot.