Traditional carbonara is a rich and creamy Italian pasta dish made with eggs, cheese, pancetta, and pepper.
Craving a one-person pasta party? You’re in exactly the right corner of the internet. We’re diving fork-first into traditional carbonara, made just for you, no leftovers, no regrets. Full of creamy, dreamy goodness with all the delectable details included. Let’s hit the gas on this delectable culinary ride!
Traditional Carbonara
Say ciao to a creamy, comforting plate of heaven with this traditional Carbonara recipe designed for one! It’s quick, satisfying, and will have you saying “Mamma mia!”. No cream here, folks, just authentic Italian goodness.
- Cooking Method: Stovetop
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine Type: Italian
Ingredients
- 100g spaghetti
- 50g pancetta or guanciale, diced
- 1 large egg
- 25g Pecorino Romano cheese, grated
- 1 clove garlic, peeled
- Salt, to taste
- Black pepper, freshly ground
Cooking Instructions
- Boil a pot of salted water and cook 100g of spaghetti until al dente, about 8-10 minutes.
- While the pasta is cooking, heat a pan over medium heat. Add 50g diced pancetta or guanciale and cook until crispy, roughly 5 minutes.
- Add a whole peeled clove of garlic to the pan for 1-2 minutes to infuse the oil, then remove the garlic.
- In a separate bowl, beat 1 large egg and mix in 25g grated Pecorino Romano cheese.
- Drain the pasta, reserving a small cup of pasta water. Add the spaghetti to the pan with the pancetta.
- Remove the pan from the heat. Quickly pour the egg and cheese mixture into the pasta, stirring vigorously to create a creamy sauce. Add a splash of reserved pasta water if needed to achieve desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately with an extra sprinkle of cheese. Mangia!
Suggestions
- Alternative Ingredients: Swap pancetta with bacon if needed, use Parmesan if Pecorino is unavailable.
- Garnishing Options: Top with chopped parsley for a hint of freshness and color.
- Cooking Tips: Make sure to remove the pan from the heat before adding eggs to avoid scrambling them. Use freshly ground black pepper for the best flavor.
