Spaghetti Carbonara with Pancetta and Parmesan

1. 1 Spaghettipack 450 g ≈ $1.40 100 g
2. 2 Pancettapack 150 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 50 g
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Parmesanpack 200 g ≈ $6.00 30 g
5. 5 Ground black pepper 1 g
6. 6 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 2 liters of water to a boil in a large pot and salt it generously. Grate the Parmesan⁴ finely.

2. Cut the pancetta² into small cubes and fry in a dry skillet over medium heat for 6–7 minutes until crispy, then remove from heat.

3. Separate one egg yolk from its white. Whisk 1 whole egg and 1 yolk with the Parmesan⁴ and black pepper until smooth.

4. Cook the spaghetti¹ in boiling water for 8–9 minutes until *al dente*, reserving ½ cup of pasta water before draining.

5. Transfer the drained spaghetti¹ to the skillet with the pancetta² (off the heat) and toss to combine.

6. Pour in the egg mixture, stirring quickly, and add pasta water 1 tablespoon at a time until the sauce is silky and creamy (1–2 minutes), ensuring the eggs³ don’t scramble.

7. Serve immediately, topped with black pepper and extra Parmesan⁴.