Spaghetti Carbonara For One
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Ingredients
1 serving
- 1 tablespoon/13g olive oil
- A slice of guanciale or pancetta, about ¼” thick, cut into ¼” pieces (about 2 oz/55g)
- A personal palmful of spaghetti (about 3 ounces)
- Kosher salt
- 1 large egg
- 1 large egg yolk
- 1 garlic clove, finely grated (optional)
- About ½ cup (1 oz/30g) finely grated parmesan and/or pecorino cheese, plus more for grating on top
- Freshly ground black pepper, lots of it
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Preparation
Step 1
Heat olive oil and guanciale or pancetta in a medium skillet over medium heat until the meat starts to brown, 4–6 minutes. Remove from heat and transfer the meat to a small bowl, leaving the fat behind.
Step 2
Whisk egg, egg yolk, garlic, and ½ cup cheese in a medium bowl. Season with a little salt and lots of black pepper.
Step 3
Cook pasta in a medium pot of salted boiling water until halfway through.
Step 4
Return the skillet with the fat to medium heat and place the pasta in the skillet. Add about ½ cup pasta water, swirling to scrape up all the bits. Cook for a minute or so.
Step 5
Whisk in ¾ cup pasta water to the egg/cheese mixture and then add pasta, using tongs to toss.
Step 6
Return the pasta and all the sauce to the skillet over medium heat. Cook the pasta and continue to toss until the sauce is emulsified and creamy. Remove from heat before it thickens too much.
Step 7
Transfer to a bowl and top with more black pepper, parmesan cheese, and the crispy meat bits.
Step 8
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Chef's notes
This version of carbonara may differ from traditional recipes but it works well and tastes great.
The sauce can cover double the pasta amount if needed.
