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This single serving Pasta Carbonara is a creamy, satisfying dish that’s incredibly easy to prepare. With just a few simple ingredients—pasta, bacon, egg, and cheese—you can make this classic pasta right in your own kitchen, perfect for any time you want a comforting, flavorful meal.
Looking for flavorful single serving pasta recipes? Try the vibrant Caprese Pasta, earthy Mushroom Pasta, zesty Shrimp Scampi, and tangy Pasta al Limone. Each recipe is perfectly portioned for one, combining ease with incredible taste.
Why You’ll Love This Recipe
- Everyday Ingredients: Made with basics you likely have on hand, so there’s no extra shopping required.
- Quick to Prepare: Ready in about 20 minutes, making it ideal for a busy night.
- Rich and Creamy: The egg and cheese sauce adds a smooth, comforting texture.
- Easily Scalable: Want to make more? This recipe doubles easily to serve two or more.
Pasta Carbonara, also known as Spaghetti Carbonara, is a traditional Italian dish that blends pasta with a creamy sauce made from eggs, cheese, and pork. Originally from Rome, this recipe is a true classic in Italian cuisine, celebrated for its simplicity and rich flavor. Perfectly portioned for one, this single serving version brings the comforting and luxurious taste of authentic Carbonara to your table without the need for extra ingredients or leftovers. It’s a wonderful choice for those cooking for one, whether you’re enjoying a quick dinner or marking a special occasion with something deliciously satisfying.
Ingredients
If you have any ingredients leftover from this single serve Pasta Carbonara recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Spaghetti is traditional for Carbonara, but fettuccine or linguine work just as well. If you have leftover pasta, try using it in recipes like Chicken Tetrazzini or Spaghetti and Meatballs.
- Bacon: While guanciale is used in authentic Italian Carbonara, bacon is a more accessible choice with great flavor. Any extra bacon can be used in dishes like Crack Chicken, German Potato Salad, or a Cobb Salad.
- Garlic: One clove of garlic brings bold, aromatic flavor to the dish.
- Egg, Parmesan, Salt, and Pepper: These ingredients are whisked together to create a rich, creamy sauce for the pasta. For best results, whisk continuously until the eggs thicken gently over the heat.
Recipe Variations
If you enjoy classic Pasta Carbonara, here are a few variations to try:
- Carbonara with Spring Peas: Add a handful of fresh or frozen peas for a touch of color and natural sweetness.
- Shrimp Carbonara: Substitute the bacon with sautéed shrimp for a delicious seafood twist.
- Spicy Carbonara: For a kick of heat, add red pepper flakes or a dash of hot sauce.
- Mushroom Carbonara: Sautéed mushrooms bring an earthy flavor that complements the creamy sauce beautifully.
How To Make Pasta Carbonara For One
See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, whisk together the egg, grated Parmesan, salt, and black pepper. Set aside.
- In a medium skillet over medium heat, cook the bacon until crispy. Transfer it to a paper towel-lined plate to drain and set aside.
- Meanwhile, bring a medium pot of water to a boil. Add the spaghetti and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.
- Return the skillet to medium heat. If there are any bacon drippings left, keep them in the pan. Add the sliced garlic and sauté for about 1 minute. Add the hot pasta to the skillet, tossing for about 30 seconds. Remove the skillet from the heat.
- Add a small amount of the reserved pasta water to the skillet, stirring constantly to reduce the heat. Once the sizzling stops, slowly pour in the egg and cheese mixture, whisking gently to create a creamy sauce without scrambling the eggs. Adjust the consistency with more reserved pasta water as needed, but you may not need all of it.
Note: The heat from the pasta and skillet will naturally thicken the sauce, creating a smooth, velvety texture.
- Crumble the bacon into the pasta and toss to combine. Taste and adjust the seasoning if needed. Serve in a bowl, garnished with extra Parmesan and chopped parsley if desired. Enjoy hot!
Expert Tips
- Prep in Advance: This dish cooks quickly, so have all ingredients ready to ensure a smooth process.
- Remove from Heat: Before adding the egg mixture, take the skillet off the heat. The residual warmth is essential for creating that creamy, velvety sauce.
- Use Hot Pasta: Add freshly cooked, hot pasta to the skillet. The combined heat from the pasta and skillet helps cook the egg mixture to the right texture.
- Keep Stirring: Use tongs or a spoon to continuously toss the pasta and eggs together. This motion ensures even coating and prevents the eggs from scrambling.
- Adjust Consistency Gradually: You may not need all the reserved pasta water. Add it a little at a time until you reach your desired texture.
Serving Suggestions
Pasta Carbonara is satisfying on its own, but pairing it with the right sides can enhance your meal. Here are a few simple suggestions:
- Crusty French Bread: A slice of crusty bread adds a wonderful contrast to the creamy pasta.
- Fresh Chopped Salad: A salad with a tangy vinaigrette brings balance, cutting through the richness of the Carbonara.
- Sautéed Green Beans: Lightly sautéed in butter and garlic, green beans add a pop of color and extra nutrients.
- White Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc complements the dish with a refreshing note.
Frequently Asked Questions
Yes, absolutely! For this single serving Pasta Carbonara recipe, 2 ounces of any pasta will work well. If you’re using spaghetti, aim for a bundle about the diameter of a U.S. quarter coin. While spaghetti is traditional, you can also use fettuccine, linguine, or a short pasta like penne. Just make sure to cook it to an al dente texture for the best results.
Absolutely, you can easily double the ingredients to serve more people. Just make sure to use a larger skillet and pot to accommodate the extra pasta and sauce components.
Add reserved pasta water a little at a time to achieve your preferred consistency. The pasta water helps create a silky sauce, so adjust as needed for a smooth texture.
Carbonara is best enjoyed immediately, as reheating can cause the sauce to separate. If you need to reheat, try gently warming it in a skillet over low heat with a splash of water or milk, stirring frequently.
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 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.
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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
- In a small bowl, whisk together the egg, 1 tablespoon of grated Parmesan cheese, salt, and black pepper. Set this mixture aside.
- In a medium skillet over medium heat, cook the bacon until crispy. Remove the bacon, place it on a paper towel-lined plate to drain, and set aside.
- Meanwhile, bring a medium pot of water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente (tender but still firm). Drain the pasta, reserving ½ cup of the pasta water to use in the sauce.
- Return the skillet to medium heat for about 30 seconds, leaving a bit of the bacon drippings in the pan. Add the sliced garlic and cook for 1 minute. Then, add the hot pasta to the skillet and toss for 30 seconds. Remove the skillet from the heat.
- Pour a small amount of the reserved pasta water into the pan, stirring continuously to cool the skillet slightly. Once the sizzling stops, gradually add the egg and cheese mixture, whisking quickly to create a smooth, creamy sauce without scrambling the eggs.Note: The heat from the pasta and the residual warmth of the skillet will thicken the eggs into a velvety sauce.
- Adjust the sauce consistency by adding a bit of the reserved pasta water, a little at a time, until it reaches your preferred thickness. You may not need all the reserved water.Note: If the sauce isn’t quite thick enough, you can briefly return the pan to low heat, tossing the pasta until the eggs set.
- Crumble the bacon and add it to the pasta, tossing to combine. Taste and adjust the seasoning with additional salt if needed. Serve in a bowl, topped with extra Parmesan and chopped parsley, and enjoy hot.
Notes
- Prep in Advance: This dish cooks quickly, so have all ingredients ready to ensure a smooth process.
- Remove from Heat: Before adding the egg mixture, take the skillet off the heat. The residual warmth is essential for creating that creamy, velvety sauce.
- Use Hot Pasta: Add freshly cooked, hot pasta to the skillet. The combined heat from the pasta and skillet helps cook the egg mixture to the right texture.
- Keep Stirring: Use tongs or a spoon to continuously toss the pasta and eggs together. This motion ensures even coating and prevents the eggs from scrambling.
- Adjust Consistency Gradually: You may not need all the reserved pasta water. Add it a little at a time until you reach your desired texture.
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.
omg SO good thankYOU
So quick and easy to make and delicious. thanks!
Lol bacon, garlic, Parmesan???
Guanciale or panchetta if you can’t get Guanciale should be used, not bacon!
Garlic doesn’t go in authentic carbonara!
Pecorino Romano is the right cheese or a mix of pecorino romano and parmigiana reggiano…
Yes, in a traditional pasta carbonara guanciale or pancetta is used (as noted in the Ingredient Notes section). If those are not available, I recommend using bacon – nothing wrong here. For this simple pasta carbonara recipe for one, we use bacon. Bacon is a fantastic substitute! As for garlic, I add garlic to just about everything but definitely can be left out if you’re not a fan.
This was delicious! I doubled the recipe and used some Italian dried salami that I had left over and it was amazing!
I’m so happy you enjoyed the pasta, thank you so much for your feedback.
Thanks for this recipe. This is one of my favorite pasta dinners and there is only me to cook for. Made it tonight with bacon – next time will use pancetta. But that is what I had on hand and it was fantastic. Thanks again for posting.
I’m so glad you enjoyed the pasta, Kathi. Thank you so much for your feedback.
Bought your “Cooking for One” book; read your website. Thanks for helping one of the most overlooked groups: The single person unskilled in downsizing recipes that feed a family of six.
Thank you so much! I’m so happy to know that you find our recipes helpful.
I’ve asked this question to many friends of mine from Rome, and they all agree that only yolks should be used. Then I managed to find out the scientific reason behind this.
The real challenge with this recipe, which makes the difference between a perfectly made creamy carbonara and just pasta with omelette, lies in temperature control.
As a matter of fact, the problem of keeping the sauce from getting curdled arises when you mix pasta just taken out from water boiling at 100 °C with egg components that coagulate at a much lower temperature. In particular, as anyone having fried an egg knows, egg white coagulates earlier than yolk (protein coagulation temperatures are approx. 60-62 °C for the former, 68-70 °C for the latter).
This means that egg whites are more susceptible to ruin your carbonara, if you can’t manage to rapidly decrease the overall temperature below 60 °C. Since egg whites function is just to provide a more fluid substratum (creaminess and flavour come mostly from yolks), they are usually left out and replaced with starchy pasta water.
So, put yolks only (one per person) in a large bowl and whip them, add pasta al dente without straining it first, using a large fork or kitchen tongs to take it straight from the pot, and then quickly mix them together while adding the remaining ingredients.
In this way, cooking water adhering on the pasta surface will provide both the liquid base for the sauce and enough heat to thicken it, while the mixing will disperse the heat in excess.
Waaaaaay too much pepper, but definitely a good recipe
This recipe was perfect. It made just one portion and was simply easy to do. I used pancetta instead of bacon. Thanks for this great recipe
I don’t understand if take the pasta off the stove, then when do I pour the egg mixture? Looking for details in making this wonderful-looking meal.
Hi Deb,
The egg mixture is poured into the cooked pasta that has been reheated in the skillet (step 4). You don’t want to have the pan on any heat when you pour in the egg because it will cook quickly and possibly scramble.
You’ll need to first cook the pasta in a separate pot; drain the water (except for 1/2 cup) and set it aside. Cook the bacon and garlic in a skillet, remove the bacon and add the cooked pasta to the skillet to reheat and to mix with the bacon fat and garlic. Remove the pan from the heat and then add in the egg mixture and whisk until the eggs thicken.
Hope this helps.
Joanie