Cheap Eats: Star Chefs' Spam Recipes

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You want to do the recession right? You've got to learn to eat Spam. Already, sales of the canned spiced ham (that spice is...salt!) are at the highest since World War II, and they're just going to get higher. Since there's no advice on the can, I asked some of the best chefs in the nation to come up with an inexpensive Spam recipe. I was with Brandon Boudet of Dominick's in Los Angeles when he tried his hand at Spamghetti carbonara, and we were both happy with the way it turned out. I was also impressed with the eight recipes the other chefs submitted. Almost impressed enough to cook them myself. Almost.

Spamghetti Carbonara

Recipe courtesy of Chef Brandon Boudet of Los Angeles' Dominick's

• 1 Tbsp. extra virgin olive oil
• 5 oz. Spam, cut into ¼ x ¼ dice
• 2 eggs plus 2 egg yolks
• 1 lb. spaghetti
• 1/2 cup grated Reggiano Parmesan cheese
• 1/2 cup grated Pecorino Parmesan
• Fresh black pepper to taste

Heat oil in a large skillet over medium high heat. Add the Spam and sauté until crisp and brown, approximately 5 to 6 minutes.

In a separate bowl, add the eggs, egg yolks and 1/4 cup of water and beat together with fork until light and frothy.

Cook the spaghetti in a large pot of boiling salted water until al dente, approximately 10 minutes. Drain in a colander and then return spaghetti to the pot.

Using two large forks, mix in the eggs, Spam with all the pan drippings, cheese and black pepper to the spaghetti in the pan. Serve immediately.

See Chef Lidia Bastianich's bread-recycling recipes.

Watch TIME's video "Bacon Chocolate Bar."