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Inspired by the Great British Budget Menu, I thought I would have a look at the Carbonara recipe I use and see how much it costs. One of my favourite recipe books, and I have a few! is the Italian equivalent of Mrs Beeton, The Silver Spoon (recipe here, book here) and it is the Carbonara recipe from there that I use. I made it for my daughter and grand daughter yesterday, pity I didn’t take a picture of it then. Never mind, I’ll make it again soon and take one then
- 50g cooking bacon, chopped into small cubes 81p/500g – 8p
- 175g spaghetti, 19p/500g, 7p
- 1 egg, beaten, box of 6 87p, 14p
- 20g parmesan, grana padano is cheaper and tastes nearly the same, £2.50/200g, 25p
- 20g pecorino, £2/160g, 25p
- half tsp garlic from a jar, or a clove well chopped, 3p
the pecorino is the defining taste of a carbonara, so if you can’t afford both cheeses, try and use the pecorino and add a splash of milk to replace the grana
- Boil the pasta in generous amounts of salted water.
- Meanwhile, fry the bacon and garlic slowly in a pan
- Once the pasta is cooked, not too soft, drain and tip it into the bacon pan, add half the cheeses and stir well.
- The pasta will now be off the boil, add the beaten egg and stir well again. If you try and add the egg when the pasta is still very hot, the egg will scramble – nasty
- Season with black pepper and tip into a serving dish or onto plates
- Top with the remaining half of the cheeses and serve immediately
This amount will serve 2
If you have any, a crisp green salad is lovely with this – maybe some leaves from the garden if you are lucky enough to have one
per serving, carbonara without salad, 507 cals, 29g protein, 17g fat, 60g carb