National Carbonara Day - Recipe Video

I love Spaghetti alla Carbonara. And on National Carbonara Day, I offer up my quick and easy take on this classic Italian pasta dish.

And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my 99-cent creative take on Spaghetti alla Carbonara in my cooking video for the simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of cheap$kate recipes, perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated Parmigiano-Reggiano cheese, and Italian bacon (pancetta or guanciale).

I use cheap Parmesan from a plastic container that I get from my local Dollar Tree. It is described as a "grated topping" with real Parmesan. I guess that means it is not 100% Parmesan. Of course, use real Parmigiano-Reggiano if you can afford it.

I prefer fresh ground Black Pepper, but any type is fine. A lot of Black Pepper is used in this recipe.

I normally use a couple of slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories, and real Bacon Bits are already cooked, so most of the fat is rendered out, thus making my Carbonara lighter.

I can get two servings out of an .8-ounce package of Bacon Bits. I used to get Bacon Bits and eggs from my local Dollar Tree, but this year, they are a no-show. 

With the Bird Flu decimating the chicken egg-laying industry, egg prices are hitting $10 per dozen, with no price reduction in sight. When I first made the recipe, eggs were one dollar per dozen.

I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

Real Bacon Bits are a bit dry and slightly powdery. The Bits are quite small, so I do miss the larger, crunchy pieces from broken, crispy, cooked bacon slices. While mostly bacon meat with little bacon fat, Bacon Bits are a light version for all you calorie counters. As with a lot of diets that spin on fatty meals, you do lose that luscious taste.

This is a rich-tasting dish when you add a raw egg blended with Parmesan and black pepper to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. 

Worried about using raw eggs? I have an alternative method at the end of this post.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It cooks like bacon, but it's drier, leaner, and with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - Video

Play it here. The video runs 4 minutes, 31 seconds.

Ingredients (one serving)  

• 1/3 package of spaghetti - cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.

• 1/2 package of Bacon Bits - real bacon, not imitation. Okay to use a couple of slices of cooked bacon.
• 1/2 tsp. of black pepper - fresh ground if you have it. 
• 1 egg per serving - for a richer sauce, use 2 egg yolks.
• 4 tablespoons of grated parmesan - I used real parmesan from the jar, but if you have a block of parmesan to shave, all the better.
• Water for boiling pasta - reserve 1/4 cup of hot pasta water for the sauce.

Directions
Bring one pot of water to a boil for pasta. In a small bowl, mix one raw egg with 2 tablespoons of grated Parmesan and about one teaspoon of black pepper. Whisk together until well blended. Set aside until final assembly.

Add pasta to boiling, salted water. Cook pasta while preparing the rest of the carbonara -- I usually shave off a couple of minutes of the package directions' boiling time for pasta al dente.

(If you like real big pieces of bacon, then saute up a couple of slices instead of bacon bits. You can drain off the grease, or leave a tablespoon or two for flavor.)

 
In a large pan over low/medium heat, add bacon bits to heat through. When spaghetti is done, drain (reserving some of the pasta water) and add to the bacon bits.

Add 2 tablespoons of hot pasta water to the spaghetti and bacon bits.

Finally, pour in the egg and Parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken with the addition of hot pasta water.

It is ready to eat with a final tablespoon sprinkle (or more) of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything - maybe go with a whole package of spaghetti and one whole egg and two egg yolks, for a richer sauce?

* If you are wary of raw egg, it's okay to drop a separated whole egg yolk into boiling water for 30 seconds (or longer). When the pasta is done, and parmesan is added, finish the dish by adding the poached egg yolks on top.

Click here to view or embed from YouTube.

I also made an animated stop-motion version of Spaghetti alla Carbonara with Bacon Bits. It's a shorter video, which you can check out below.

Play it here. The video runs for 2 minutes and 58 seconds.

National Carbonara Day - Recipe Video

 I love Spaghetti alla Carbonara. And on National Carbonara Day, I offer up my quick and easy take on this classic Italian pasta dish.

And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my 99-cent creative take on Spaghetti alla Carbonara in my cooking video for the simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of cheap$kate recipes, perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated Parmigiano-Reggiano cheese, and Italian bacon (pancetta or guanciale).

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with just one egg.

I use cheap Parmesan from a plastic container that I get from my local Dollar Tree. It is described as a "grated topping" with real Parmesan. I guess that means it is not 100% Parmesan. Of course, use real Parmigiano-Reggiano if you can afford it.

I prefer fresh ground Black Pepper, but any type is fine. A lot of Black Pepper is used in this recipe.

I normally use a couple of slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories, and real Bacon Bits are already cooked, so most of the fat is rendered out, thus making my Carbonara lighter.

I can get two servings out of an .8-ounce package of Bacon Bits. I used to get Bacon Bits and eggs from my local Dollar Tree, but this year, they are a no-show. 

With the Bird Flu decimating the chicken egg-laying industry, egg prices are hitting $10 per dozen, with no price reduction in sight. When I first made the recipe, eggs were one dollar per dozen.

I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

Real Bacon Bits are a bit dry and slightly powdery. The Bits are quite small, so I do miss the larger, crunchy pieces from broken, crispy, cooked bacon slices. While mostly bacon meat with little bacon fat, Bacon Bits are a light version for all you calorie counters. As with a lot of diets that spin on fatty meals, you do lose that luscious taste.

This is a rich-tasting dish when you add a raw egg blended with Parmesan and black pepper to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. 

Worried about using raw eggs? I have an alternative method at the end of this post.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It cooks like bacon, but it's drier, leaner, and with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - Video

Play it here. The video runs 4 minutes, 31 seconds.

Ingredients (one serving)  

• 1/3 package of spaghetti - cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.

• 1/2 package of Bacon Bits - real bacon, not imitation. Okay to use a couple of slices of cooked bacon.
• 1/2 tsp. of black pepper - fresh ground if you have it. 
• 1 egg per serving - for a richer sauce, use 2 egg yolks.
• 4 tablespoons of grated parmesan - I used real parmesan from the jar, but if you have a block of parmesan to shave, all the better.
• Water for boiling pasta - reserve 1/4 cup of hot pasta water for the sauce.

Directions
Bring one pot of water to a boil for pasta. In a small bowl, mix one raw egg with 2 tablespoons of grated Parmesan and about one teaspoon of black pepper. Whisk together until well blended. Set aside until final assembly.

Add pasta to boiling, salted water. Cook pasta while preparing the rest of the carbonara -- I usually shave off a couple of minutes of the package directions' boiling time for pasta al dente.

(If you like real big pieces of bacon, then saute up a couple of slices instead of bacon bits. You can drain off the grease, or leave a tablespoon or two for flavor.)

 
In a large pan over low/medium heat, add bacon bits to heat through. When spaghetti is done drain (reserving some of the pasta water) and add to the bacon bits.

Add 2 tablespoons of hot pasta water to the spaghetti and bacon bits.

Finally, pour in the egg and Parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken with the addition of hot pasta water.

It is ready to eat with a final tablespoon sprinkle (or more) of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything - maybe go with a whole package of spaghetti and one whole egg and two egg yolks, for a richer sauce?

* If you are wary of raw egg, it's okay to drop a separated whole egg yolk into boiling water for 30 seconds (or longer). When the pasta is done, and parmesan is added, finish the dish by adding the poached egg yolks on top.

Click here to view or embed from YouTube.

I also made an animated stop-motion version of Spaghetti alla Carbonara with Bacon Bits. It's a shorter video, which you can check out below.

Play it here. The video runs for 2 minutes and 58 seconds.

Meatball Submarine Sandwich - Recipe

 It's all about the meatballs in a Meatball Sub, and my Meatball recipe is loaded. And I make gargantuan meatballs, so get ready for a big bite!

A warm Meatball Submarine Sandwich is a thing of beauty. Simply delicious. No need for anything extra but a thick Marinara Sauce. 

You do want a large bread roll to hold all this goodness. It can be a crusty one or a regular soft roll. I find mine in the bargain bin from my local grocery store.

     Click on any photo to see larger.

I'm not embarrassed to admit that I enjoy a fast-food Subway Meatball Sandwich. When I order mine, I get everything on it. With all the salad toppings available, I go for it: cucumber slices, spinach, sliced tomato and red onion, black olives, and melted cheese, oh boy. 

But when I go to an old-school Italian deli for a Meatball Sub, well, it's back to basics, just the Meatballs and Marinara Sauce, please.

For my Loaded Meatball recipe, I use ground Italian-style ground pork. Ground pork is a little cheaper than ground beef.

I've made Meatballs with ground turkey, which I frequently find on sale. Of course, you can use any favorite ground meat(s). 

I mixed ground meat with spinach, sauteed onion, mushrooms, toasted bread, and garlic, making a typically heavy, meaty meatball so light it almost floats off the plate.  

Onions and garlic are cheap anytime. You can substitute with dried or powdered versions. 

One package of spinach leaves or a bundle of spinach is enough. You can use frozen spinach, too. (Drain excess liquid from frozen spinach.)

I have a small patio garden with fresh herbs like basil, oregano, sage, and parsley. You can, again, use dried herbs or an Italian Herb Mix.

Maybe you like a more solid Meatball, then leave out the sauteed veggies and toasted bread for a hefty Meatball. If my Meatballs are too large, then make them small. Make Meatballs your way - it's all good.

I finish the Meatballs with a canned tomato sauce. I've made an Easy Marinara Sauce (click here) with crushed, diced, whole, and just plain tomato sauce. I add a little red wine to this recipe, but you can just add some water that's sloshed around to rinse the tomato can.

I simmer the Meatballs for at least an hour so the sauce breaks down while absorbing the Meatball flavorings. If you are using whole canned tomatoes, then break them apart as the tomato sauce cooks.

Add or subtract any of the above Meatball ingredients. I've made different versions, and the Meatballs have all been tasty.  

My Meatball recipe does double duty; not only are they great added to your favorite pasta, but they fit perfectly into a hefty Meatball Sub.

Meatball Submarine Sandwich - VIDEO          Play it here, video runs 5 minutes, 5 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients 

• Bread Rolls - for sandwiches. Okay to use any favorite bread, like buns or sliced bread.
• Ground Meat - 1 pound. Okay to use any favorite ground meat, including pork, beef, veal, or poultry, or a ground meat mix.
• Spinach - one bunch with most of the stems removed. Okay to use a 6-ounce package of spinach or frozen spinach.  
• Mushrooms - sliced or chopped. 1 package, about 4 to 5 ounces, of any favorite mushrooms.
• 1 Onion - chopped.
• Garlic - 1 tablespoon chopped fresh or from a jar. Okay to use dried garlic.
• Bread - 2 slices toasted. Break into small pieces to mix into ground meat and sauteed veggies.
• Italian herbs - 1 teaspoon fresh or dried, including basil, oregano, sage, and parsley. For fresh herbs, add 2 teaspoons.
• Milk - 1/4 cup, optional.
• Salt & Pepper - to taste, or about half a teaspoon total.
• Oil - 2 tablespoons vegetable oil. One tablespoon to saute the onion, and one tablespoon to saute the Meatballs.

Marinara Sauce

• Tomato Sauce - large 24-ounce can or jar. For a smooth texture, use tomato sauce, but I've made chunky sauce with whole, chopped, or crushed tomatoes. Just break up large tomato pieces as the sauce simmers.
• Red or White Wine - about 1 cup. Okay to substitute one cup of water rinsed from the tomato sauce can.

*I find the Meatballs have enough seasonings, so nothing more is needed in the Marinara Sauce.

Directions

In a large pan or pot, saute the onion for about 5  minutes in a tablespoon of oil until soft.

Add sliced or chopped mushrooms and saute until soft, about 5 minutes.

Add chopped garlic and saute for another minute. Season with salt and pepper to taste and add 1 teaspoon of dried or fresh herbs. 

 Wash the spinach and remove most of the stems. Add spinach and cover the pot to steam and soften the spinach for a few minutes. Give them a stir as spinach cooks down.

In a large bowl mix, ground meat, milk, shredded bread, and sauteed veggies.

Form the meat mixture into meatballs, any size you like (I like large ones), and add to the heated pan with oil. 

Brown the meatballs for about 5 minutes on each side. You may need to do it in a couple of batches, depending on the size of your pan or pot. Partially covering the pan helps firm up the meatballs by steaming, thus making them easier to turn without breaking apart. 

Deglaze the pan with red wine and add tomato sauce. Add another can of tomato sauce for extra servings (especially for Meatball with Pasta). Okay to substitute red wine with a cup of water or a favorite broth.

 Cover and low-simmer meatballs in sauce for 1-2 hours until the sauce is reduced by half. Add water or broth if the liquid cooks out too much. I like a thick sauce, but make it the way you like.

When the Meatballs in Marinara Sauce are done, build a Meatball Sub. Pour on some Marinara Sauce on the bottom slice of the bread roll. Place enough Meatballs to cover the bottom bread roll slice. Close the roll and chow down.

You can also add any favorite topping like sliced black olives, onion, and cheese.