Quick and easy Pasta Carbonara for one with a creamy egg and Parmesan sauce and crispy bacon. Perfect for a weeknight dinner, single-serving meal, or comfort food option. Ready in under 20 minutes, this recipe uses simple ingredients and can be customized with pasta, cheese, and seasonings. Ideal for quick Italian recipes and easy homemade meals.
Ingredients
- 1 large egg
- 1 tablespoon grated Parmesan cheese, plus extra for topping
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 strip thick bacon
- 2 ounces dry spaghetti (about the same diameter as a U.S. quarter)
- 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 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 8–10 minutes until al dente. Drain, reserving ½ cup of the pasta water.
- Sauté the garlic: Return the skillet to medium heat with a small amount of bacon drippings. 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: Allow the skillet to cool slightly by adding a small amount of the reserved pasta water. Once the sizzling stops, slowly pour in the egg mixture while stirring constantly to form a smooth, creamy sauce. The heat from the pasta will thicken the eggs naturally.
- Adjust consistency: Add more reserved pasta water, a little at a time, until the sauce reaches your preferred thickness. If necessary, return the pan to low heat briefly, tossing until the sauce sets.
- Finish and serve: Crumble the bacon over the pasta and toss gently. Serve immediately with extra Parmesan and chopped parsley.
Why You’ll Love This Recipe
This single-serving carbonara is quick, simple, and packed with flavor. Creamy, cheesy sauce combined with crispy bacon makes it a comforting and satisfying weeknight meal without the need for complicated steps.
Tips
- Temper the eggs: Adding a little pasta water before pouring in the eggs prevents them from scrambling.
- Reserve pasta water: It helps create a smooth, silky sauce that clings to the spaghetti.
- Cook pasta al dente: Slightly firm pasta ensures perfect texture when coated with sauce.
Variations and Substitutions
- Swap bacon for pancetta or prosciutto for a classic Italian touch.
- Use pecorino Romano instead of Parmesan for a sharper flavor.
- Add peas or sautéed mushrooms for extra vegetables.
- Substitute spaghetti with fettuccine or linguine for a different pasta shape.
FAQs
Can I make this recipe ahead of time?
Carbonara is best served fresh, but you can prepare pasta and bacon separately and assemble quickly when ready.
How do I prevent the eggs from scrambling?
Mix a little reserved pasta water into the eggs and remove the pan from heat before adding the mixture. Stir constantly for a creamy texture.
Can I make it dairy-free?
Yes, replace Parmesan with a vegan cheese alternative and butter-free bacon options.
Serving
Serve this Pasta Carbonara for One hot, straight from the skillet. Pair it with a simple green salad or garlic bread for a complete meal.
Suggestions
- Garnish with extra Parmesan and freshly cracked black pepper for added flavor.
- Sprinkle chopped fresh parsley or basil for color and freshness.
- Pair with a light white wine or sparkling water for a classic Italian-inspired meal.
Pasta Carbonara for One
1
servings10
minutes10
minutesIngredients
1 large 1 egg
1 tablespoon 1 grated Parmesan cheese, plus extra for topping
⅛ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 1 strip thick bacon
2 ounces 2 dry spaghetti (about the same diameter as a U.S. quarter)
1 clove 1 garlic, sliced
1 tablespoon 1 chopped parsley (optional for garnish)
Directions
- Prepare the egg mixture: In a small bowl, whisk together the egg, 1 tablespoon 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 8–10 minutes until al dente. Drain, reserving ½ cup of the pasta water.
- Sauté the garlic: Return the skillet to medium heat with a small amount of bacon drippings. 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: Allow the skillet to cool slightly by adding a small amount of the reserved pasta water. Once the sizzling stops, slowly pour in the egg mixture while stirring constantly to form a smooth, creamy sauce. The heat from the pasta will thicken the eggs naturally.
- Adjust consistency: Add more reserved pasta water, a little at a time, until the sauce reaches your preferred thickness. If necessary, return the pan to low heat briefly, tossing until the sauce sets.
- Finish and serve: Crumble the bacon over the pasta and toss gently. Serve immediately with extra Parmesan and chopped parsley.
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