Post by @brokemeal

Authenticity is a bit overrated in my opinion. I love learning the history of cuisine and the proper techniques behind how dishes are made but I also love experimenting and working with what I have without being precious about how a recipe “should” be made. Today I made carbonara. Not authentic at all, I didn’t have guanciale, pecorino, or Parmesan. And I added egg tofu for extra creaminess because why not. ✨ Carbonara Rigatoni 🍝✨ Ingredients 1. Rigatoni 45,000 VND ($1.73) - UK: £1.00 - USA: $1.50 2. Mozzarella 15,000 VND ($0.58) - UK: £0.89 - USA: $1.50 3. Black pepper powder 2,000 VND ($0.08) - UK: £0.20 - USA: $0.20 4. Sauce: 2 whole eggs, salami fried oil, half egg tofu blended, pasta water, black pepper 7,000 VND ($0.27) - UK: £1.10 - USA: $1.00 5. Salt - pantry 6. Minced garlic 1,000 VND ($0.04) - UK: £0.15 - USA: $0.15 My total: approx $2.70 Estimated UK total: approx £3.34 Estimated USA total: approx $4.35 Directions 1. Cook the rigatoni in salted water and save the pasta water. 2. Pan fry chopped salami until crispy and set aside, keeping the oil in the pan. 3. Blend half an egg tofu with a splash of water until smooth. Add to a bowl with the eggs and black pepper and mix well. 4. In the same pan sauté minced garlic until golden. Add pasta water and mozzarella and mix until melted. 5. Add the pasta and reduce to low heat. 6. Pour in the sauce mix and fried salami. Toss well and enjoy. 🍝🤍 Always remember, having a student loan is ok, not having your life together is ok, problems are ok they all come and go just keep going bro. Rooting for y’all 😎 With love, Noona 🤍💅