An everyday dish for 2, ready in 20 minutes, around $1.14 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Add the 160 g of pasta to the boiling water and stir with the wooden spoon. Let it cook for 8 to 10 min, following the time on the package.
Meanwhile, heat the nonstick skillet over medium heat. Add the 100 g of lardons and brown them for 3 to 4 min without adding any fat.
In a bowl, beat the 2 eggs with a fork. Add half of the Parmesan (15 g) and a pinch of pepper. Mix well.
Once the pasta is al dente, drain it in the colander and save a little of the cooking water (about 50 ml).
Off the heat, add the pasta to the skillet with the lardons. Add the egg and cheese mixture and stir quickly. If it gets too thick, add a splash of cooking water.
Divide among plates, sprinkle with the rest of the Parmesan (15 g) and add a grind of pepper.
One serving has about 558 kcal. 42% comes from carbs, 21% from protein and 35% from fat.
| Energy | 558 kcal |
| Protein | 29 g |
| Carbs | 58.9 g |
| of which sugars | 2.5 g |
| Fat | 21.9 g |
| of which saturated fat | 8.6 g |
| Fiber | 2.5 g |
| Salt | 1.8 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.14 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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