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Archive for the ‘Pork’ Category


Linguine alla Carbonara

Posted by Renae under Italian, Pasta, Pork, Sauce

linguine alla Carbonara

I once saw Tyler Florence make Carbonara on Food911. It looked so delicious and rather easy for such a beautiful dish, I just had to try it.

Now, I know pancetta is probably more traditional for this meal, but I’m watching costs here. So, I made some modifications and substituted Pancetta with Bacon ends. Besides. Who doesn’t love bacon? OK, my daughter doesn’t like bacon as much and me and her daddy, but she still enjoyed this dish. I just promised to make it with Pancetta next time. Just to compare. As for me and my hubby, this was PERFECT! Bacon good!!!

Linguine alla Carbonara:

1 lb dry Linguine – $1.59
2 Tbsps olive oil – pantry
4 ounces bacon ends or thick sliced (finely cube or slice into very small strips) – $1.50
1-2 Tbsps garlic, finely minced or crushed ( – pantry
2 large eggs – $.66
1 cup grated Parmesan Cheese (fresh is best) – $1.75
1 tsp pepper – pantry
handful or so of fresh chopped parsley – $.25

COST: $5.75

Begin preparing your carbonara sauce while the linguine is cooking. You must time this dish so that your pasta is hot and done cooking when the sauce is ready to be finished. It’s the heat of the pasta that actually cooks the raw eggs in the sauce.

When boiling your pasta, cook it “al dente.” Drain and reserve 1/2 cup of the cooking water. You’ll need it!

Meanwhile, cook bacon until it’s crisp and the fat is fully rendered. Add in olive oil and garlic and saute for about a minute to soften.

Drain your hot linguine and add to the bacon mixture. Toss for 2 minutes to coat the strands in the fat. Beat your eggs and Parmesan together in a bowl. Remove the pasta and bacon from heat and pour the egg/cheese mixture into the pasta and whisk quickly until the eggs thicken. You’ll need to add about 1/4 cup of your reserved pasta water as you whisk. This will help your sauce remain smooth and not too thick. Careful not to scramble (this is why this process is done off the heat).

You may need to thin out the sauce a bit more. Use your reserved pasta water. Season the carbonara with ground black pepper and garnish with fresh chopped parsley and some additional Parmesan.

We had steamed broccoli ($2.00) as our side dish, but you could do just about any veggie or salad. Just remember, this dish is best served immediately. Nice and hot and wonderfully creamy.


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Bacon Wrapped Beer Brats
That smokey, salty flavor. That crispiness. That crunchy, yet chewy goodness. Yeah…I LOVE bacon. Can you tell?! And I really love things wrapped in that goodness. Like hotdogs in Mexico. They are the best! I can see some of your faces now. All shriveled up and saying, “gross!” Whatever! You just haven’t lived until you’ve had a dog wrapped in bacon. But if you wanna get all uppity (just kidding, brats are good too), then try this recipe. But beware, these bad boys are addicting. Don’t say I didn’t warn you!

Bacon Wrapped Beer Brats:

1 Pkg beer brats (6 in mine) – $2.99
2 Beers, enough to cover brats in medium sauce pan – $2.00
1 large onion, sliced – $.25
Bacon Ends or half package of standard bacon – $1.25
1/4 cup brown sugar – $.25
1 tsp Cayenne Pepper (New Mexico red Chili will work for more mild) – pantry
12 Toothpicks – pantry

COST: $6.74

Cut each brat in half. Place brats in medium sauce pan with beer and onions. Cover and bring to boil. Reduce to simmer and cook for 15 mins. Remove brats from pan and let cool. Return liquid to simmer and add brown sugar and cayenne. Cook for 20-30 mins, uncovered. You basically want to reduce by 1/2 to 3/4. You will get a nice sweet and spicy sauce in the form of a thin syrup. Keep and eye on it. You don’t want it to burn.

When brats are cool to the touch, preheat your oven to 425 degrees. Wrap each brat piece with a strip of bacon, secure with a toothpick and place on baking sheet. Continue wrapping till all brats are nicely tucked in their bacon blankets and toss in the oven. Bake until bacon is brown and crisp, 20 to 25 minutes.

Serve with your sweet and spicy sauce or stone ground mustard. A nice cucumber salad pairs well with these crispy treats.

Cucumber Salad:

1 large or 2 medium cucumber, peeled and sliced – $.75
1 can black olives, drained and sliced – $.99
2 large roma tomatoes, diced – $.65
2 Tbsp Italian Dressing – $.25
1/2 tsp pepper – pantry
1/2 tsp garlic powder – pantry
1/2 Sea salt – pantry

COST: $2.64

Mix all ingredients and toss well. Cover and allow to sit for 6 hours or more in the fridge, if you can. The olives will really make this salad so flavorful. Perfect with crispy bacon wrapped brats and baked potato!

Baked Potato COST: $.15 a piece – $.60 for 4


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