Spaghetti with Bell Peppers, Carrots, and Smoked Bacon

1. 1 Spaghettipack 450 g ≈ $1.40 90 g
2. 2 Bell peppers≈ $6.00 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Pork bellypack 600 g ≈ $4.50 40 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Soy sauce 10 ml
7. 7 Sunflower oil 10 ml
8. 8 Ground black pepper 1 g

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

Method

1. Boil spaghetti¹ in salted water for 9–10 minutes until tender, then drain.

2. Slice bell² peppers and carrots³ into thin strips, dice bacon into small cubes, and finely chop garlic⁵.

3. Heat oil over high heat, then fry the bacon for 7–8 minutes until golden and fully cooked with no pink left.

4. Add carrots³ and bell² peppers, sautéing for 5–7 minutes until tender but still slightly crisp.

5. Stir in garlic⁵, soy sauce, and black pepper, cooking for 2 more minutes.

6. Toss the spaghetti¹ with the vegetables, cover, and let sit for 3 minutes on the lowest heat.