The Cupboard Is Bare Pasta

cupboard is bare pasta

I moved house this week. In the midst of the packing and unpacking chaos, there was a point where the kitchen was bare, save for a few dry store ingredients, and as my fridge hadn't arrived from Sydney, it became an exercise in cooking from shelf stable ingredients only. Hard? Not really, so long as you have a few handy staples with you. So this recipe also doubles as a list of shelf stable foods you should never live without. 

This recipe is kinda-cabonara in style (minus the pork component) and is proof that you can cook something delicious with just a small handful of ingredients, whether you're on a shoestring budget...or the cupboard is just bare!

Serves 2


Good quality dried pasta (I love Martelli)

2 egg yolks (that's right, eggs don't require refrigeration!)

1 tablespoon olive oil

A good few pinches sea salt

Freshly cracked black pepper

1 tablespoon store bought fried shallots (from the Asian grocery aisle in any supermarket)


Cook the pasta according to packet instructions. Once cooked, drain MOST of the water (you will need about 1/4 cup of that starchy water to bind the pasta sauce together). Pour the olive oil into the pasta and reserved water and toss to combine. Whisk the egg yolks and pour them into the pot, tossing again to combine everything. Add in a few good pinches of sea salt and a few grinds of pepper and toss everything again. Taste, for seasoning and once happy, divide between two plates or bowls. Garnish with fried shallots and a little more pepper and you're done!