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a white bowl filled with pasta carbonara next to a white napkin.
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4.92 from 24 votes

Pasta Carbonara For One

Indulge in a sumptuous single-serving of Pasta Carbonara, ready in minutes with a handful of ingredients. It's perfect for a quick elegant Italian meal whenever you wish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Italian
Keyword: bacon, eggs, pasta, pasta carbonara
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 1 large egg
  • 1 tablespoon grated Parmesan cheese , plus more for topping
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • 1 piece thick bacon (or use 2 thin slices of 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 and set it aside to use later.
  • Next, cook the bacon in a medium-sized skillet over medium heat. Remove the bacon and drain on a paper towel-lined plate and set it aside.
  • Bring a medium-sized pot of water to a boil. Add the spaghetti to the boiling water. Let the pasta cook for 8 - 10 minutes, or until the pasta is al dente - tender, yet firm. Drain the pasta, reserving ½ cup of the pasta water to use in the sauce.
  • Return the skillet to the stove and heat for 30 seconds on medium heat, you should still have a little of the bacon drippings in the pan. Add the sliced garlic to the pan and cook for 1 minute. Add the hot pasta to the pan and toss for 30 seconds. Remove the pan from the heat.
  • Add a little of the pasta water to the pan, stirring constantly to cool the pan off. When the pan stops sizzling, slowly add the egg and cheese mixture into the pasta a little at a time, whisking quickly until the eggs thicken, but do not scramble.
    Note: The hot pasta and the gentle heat from the already warm pan is what sets the eggs to create the velvety sauce.
  • Thin out the sauce with a bit of the reserved pasta water, a little at a time, until it reaches your desired consistency. You will likely not use all of the saved pasta water to thin the sauce.
    Note: If the heat from the pan and from the cooked pasta does not quite set the eggs, you can heat the pan again over low heat and toss the pasta until cooked.
  • Crumble the cooked bacon and add it to the pasta. Toss to distribute. Taste and add additional salt, if necessary. Transfer pasta to a bowl and top with additional Parmesan and chopped parsley. Enjoy hot.

Video

Notes

Expert Tips
  1. Prep all ingredients in advance, as this dish comes together quickly. Having everything ready ensures a smooth cooking process.
  2. Remove the skillet from the heat before incorporating the egg mixture. The residual warmth from the skillet is crucial for achieving the dish’s signature velvety texture.
  3. Make sure to add freshly cooked, hot noodles to the skillet. The combined heat from the pasta and skillet is essential for cooking the egg mixture properly.
  4. Keep the pasta in motion. Whether you’re using tongs or a spoon, continuous stirring is key to evenly mixing the pasta and eggs.
  5. You may not need all the reserved pasta water to adjust the dish’s consistency. Add it incrementally until you achieve your desired texture.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Cholesterol: 191mg | Sodium: 370mg | Potassium: 126mg | Sugar: 2g

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