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This single serving Pasta Carbonara is rich, creamy, and incredibly easy to make. With just pasta, bacon, egg, and cheese, you can whip up this classic dish in minutes for a comforting, flavorful meal anytime.
Why You’ll Love This Recipe
- Simple Ingredients: Made with everyday staples like pasta, bacon, egg, and cheese.
- Quick & Easy: Ready in about 20 minutes.
- Rich & Creamy: The egg and cheese create a velvety, flavorful sauce.
- Easily Scalable: Want to make Pasta Carbonara for two? Just double the ingredients.
Pasta Carbonara is one of my favorite meals—simple yet incredibly satisfying. Traditionally made with pancetta, this version uses bacon for a rich, smoky flavor while keeping it easy and accessible. This single serving recipe proves that great food doesn’t have to be complicated!
Looking for more single serving pasta recipes? Try my Caprese Pasta, Mushroom Pasta, Shrimp Scampi, or Pasta al Limone—all perfectly portioned for one.
Ingredients
If you have any ingredients leftover from this single serve Spaghetti Carbonara recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Spaghetti is traditional for Carbonara, but fettuccine or linguine work just as well. Leftover pasta? Use it in Chicken Tetrazzini or Spaghetti and Meatballs.
- Bacon (or Pancetta): Traditional Carbonara is made with guanciale, but bacon is an easy, flavorful substitute. If you have pancetta on hand, you can use it instead for a more authentic taste. Any extra bacon can be used in Crack Chicken, German Potato Salad, or a Cobb Salad.
- Garlic: One clove of garlic brings a bold flavor to the dish.
- Egg, Parmesan, Salt, and Pepper: These ingredients are whisked together to create a rich, creamy sauce for the pasta. I highly recommend grating your own cheese. Pre-grated or shredded cheeses do not melt well.
Recipe Variations
Try one of these simple variations to add a new twist to your Carbonara:
- Carbonara with Peas: Add fresh or frozen peas for sweetness and color.
- Shrimp Carbonara: Replace bacon with sautéed shrimp.
- Spicy Carbonara: Mix in red pepper flakes or a dash of hot sauce.
- Mushroom Carbonara: Sautéed mushrooms add a rich, earthy flavor.
How To Make Pasta Carbonara
These step-by-step photos show how to make single serving Pasta Carbonara. See the recipe card below for full ingredients and instructions.
- Mix the Egg & Cheese: In a small bowl, whisk together the egg, grated Parmesan, salt, and black pepper. Set aside.
- Cook the Bacon: In a 10-inch skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate.
- Cook the Pasta: Bring a medium pot of water to a boil. Add spaghetti and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of pasta water.
- Sauté the Garlic: Return the skillet to medium heat. If any bacon drippings remain, leave them in the pan. Add the sliced garlic and sauté for 1 minute. Toss in the hot pasta and stir for 30 seconds. Remove from heat.
- Make the Sauce: Add a small amount of reserved pasta water to cool the skillet slightly. Once the sizzling stops, slowly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce. Add more pasta water as needed to reach the right consistency.
- Finish & Serve: Crumble the bacon over the pasta and toss to combine. Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and chopped parsley if desired.
Expert Tips
- Have Everything Ready: This dish comes together fast, so prep all ingredients before you start cooking.
- Take the Skillet Off the Heat: Remove the pan before adding the egg mixture—the residual warmth will create a creamy sauce without scrambling the eggs.
- Use Hot Pasta: Freshly cooked pasta helps the sauce come together smoothly.
- Keep Stirring: Toss the pasta constantly to evenly coat it in the sauce.
- Add Pasta Water Slowly: You may not need all of it—add a little at a time until the sauce reaches the right consistency.
Serving Suggestions
Pasta Carbonara is delicious on its own, but adding a side can make the meal even better. Here are a few easy options:
Frequently Asked Questions
Yes! To make an eggless carbonara, use 2 to 3 tablespoons of heavy cream. Add it to the sautéed garlic in the skillet, stir for 30 seconds, then add the pasta and cheese and toss until the cheese melts and the sauce thickens.
Yes! If you have leftover pasta, you can still make Carbonara. Warm the pasta in a skillet over low heat with a splash of water or broth before adding the egg and cheese mixture. This helps the sauce coat the pasta properly without clumping.
This happens if the pan is too hot. Make sure to remove it from heat before adding the egg mixture and stir constantly to prevent scrambling.
Carbonara is best eaten fresh, but if needed, store leftovers in an airtight container in the fridge for up to one day.
Reheat gently on the stove over low heat with a splash of reserved pasta water or broth. Avoid microwaving, as it can cause the eggs to overcook.
Yes! Simply double the ingredients to make two servings.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve Pasta Carbonara or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pasta Carbonara For One
Watch How To Make This
Equipment
Ingredients
- 1 large egg
- 1 tablespoon grated Parmesan cheese -plus more for topping
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 strip thick bacon
- 2 ounces dry spaghetti (2-ounces of dry spaghetti is roughly the same diameter as a U.S. quarter coin.
- 1 clove garlic -sliced
- 1 tablespoon chopped parsley (optional for garnish)
Instructions
- Prepare the egg mixture: In a small bowl, whisk together the egg, 1 tablespoon of Parmesan, salt, and black pepper. Set aside.
- Cook the bacon: In a medium skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain.
- Cook the pasta: Bring a pot of water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente. Drain, reserving ½ cup of pasta water.
- Sauté the garlic: Return the skillet to medium heat, leaving a little bacon drippings in the pan. Add the sliced garlic and cook for 1 minute. Toss in the hot pasta and stir for 30 seconds. Remove from heat.
- Make the sauce: Stir in a small amount of reserved pasta water to cool the skillet slightly. Once the sizzling stops, slowly pour in the egg mixture, stirring constantly to create a smooth sauce.The heat from the pasta will naturally thicken the eggs into a velvety coating.
- Adjust the consistency: Add more pasta water, a little at a time, until the sauce reaches your desired thickness.If needed, return the pan to low heat briefly, tossing until the sauce sets.
- Finish and serve: Crumble the bacon over the pasta and toss to combine. Taste and adjust seasoning if needed. Serve hot with extra Parmesan and chopped parsley.
Notes
- Have Everything Ready: This dish comes together fast, so prep all ingredients before you start cooking.
- Take the Skillet Off the Heat: Remove the pan before adding the egg mixture—the residual warmth will create a creamy sauce without scrambling the eggs.
- Use Hot Pasta: Freshly cooked pasta helps the sauce come together smoothly.
- Keep Stirring: Toss the pasta constantly to evenly coat it in the sauce.
- Add Pasta Water Slowly: You may not need all of it—add a little at a time until the sauce reaches the right consistency.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Was really good!! Came together rather easily, but made more than one serving. Guess I’ll have some tomorrow.
I’m so glad you enjoyed the Pasta Carbonara! Serving sizes can definitely be subjective—what’s listed as one serving for some might be a bit more for others. The recipe uses the standard 2 ounces of dry spaghetti, which is typically considered one serving, but I completely get that it could be more than one meal depending on your appetite. Leftovers are always a bonus, though!
Love all your single serving recipes. As a widow they give good nutrition and no waste.
Another tasty meal from what’s usually in the pantries. Yay! Might be a good breakfast or brunch as well.
Awesome and so easy to make tasted great
Really good, tho i suggest to add more pasta.
I didn’t use the garlic and parsley, so i could get a more traditional carbonara.
Next time i will try and use Guanciale instead of bacon.
Terrific recipe.
Turned out really tasty and the video made the recipe even easier to follow
thankyou SOOOOO much, very delicious!!!