Pasta alla Carbonara for One

This classic Roman dish is simple yet incredibly flavorful, featuring creamy eggs, savory pancetta, and a touch of cheese, all tossed with spaghetti. Perfect for a quick meal in a small kitchen!

Steps

1. Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. 2. In a pan over medium heat, cook the pancetta or guanciale until crispy. Remove from heat. 3. In a bowl, whisk together the egg, grated Pecorino Romano, salt, and black pepper. 4. Once the pasta is cooked, reserve a cup of pasta water and drain the rest. 5. Quickly add the hot pasta to the pan with pancetta, tossing to combine. 6. Remove from heat and add the egg mixture, stirring rapidly to create a creamy sauce. If too thick, add reserved pasta water a little at a time. 7. Serve immediately, garnished with extra cheese and a sprinkle of black pepper.

100g spaghetti 1 large egg 50g pancetta or guanciale, diced 30g Pecorino Romano cheese, grated Salt, to taste Black pepper, to taste