Pasta with Bacon in a Cheesy Egg Sauce

1. 1 Baconpack 200 g ≈ $2.95 70 g
2. 2 Pastapack 450 g ≈ $1.37 80 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Cream 20%pack 500 ml ≈ $3.00 30 ml
5. 5 Hard cheesepack 200 g ≈ $2.70 30 g
6. 6 Olive oil 10 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Salt 1 g

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

Method

1. Bring a pot of salted water to a boil.

2. Cook the pasta² for 8–10 minutes until al dente, then drain, reserving ½ cup of pasta water.

3. While the pasta² cooks, heat olive oil in a skillet over medium heat, fry the crushed garlic⁸ for 1 minute, then add the bacon¹ and cook for 5–6 minutes until golden.

4. In a bowl, whisk together the egg, cream⁴, half the grated cheese, and finely chopped dill⁷.

5. Add the drained pasta² to the bacon¹ in the skillet over low heat, pour in the egg mixture, and stir constantly for 2–3 minutes until the sauce thickens and the egg sets.

6. Serve immediately, topped with the remaining grated cheese.