Craving a rich and creamy pasta dish but short on time? This simplified pasta carbonara recipe delivers authentic Italian flavors in a single serving, perfect for a satisfying and quick meal. Forget complicated steps and long ingredient lists – this guide will walk you through creating a delicious plate of carbonara with minimal fuss, focusing on fresh ingredients and classic techniques. Get ready to enjoy a perfectly portioned pasta indulgence that’s ready in minutes.
Ingredients for Your Single Serving of Pasta Carbonara
To create this delectable single serving of pasta carbonara, you’ll need just a handful of high-quality ingredients. The key to a truly authentic carbonara lies in the quality of these components, so choose wisely for the best flavor payoff.
- Pasta: Use approximately 2 ounces (56 grams) of your favorite pasta shape. Spaghetti or bucatini are traditional choices, but fettuccine or rigatoni also work wonderfully. For a single serving, adjust the amount based on your appetite.
- Guanciale or Pancetta: 1 ounce (28 grams) of guanciale is traditional, but pancetta is a readily available and delicious substitute. These cured pork products provide the signature salty and savory base for carbonara.
- Egg: 1 large egg yolk and 1 whole large egg. The richness of the yolk is essential for the creamy sauce, while the whole egg adds volume and balance.
- Garlic: 1 clove of fresh garlic, minced. Fresh garlic provides a pungent aromatic element that complements the richness of the pork and cheese.
- Pecorino Romano Cheese: ½ cup, grated. Authentic carbonara uses Pecorino Romano, a salty and sharp sheep’s milk cheese. Parmesan (Parmigiano-Reggiano) can be used as a substitute if Pecorino Romano is unavailable, but for the most traditional flavor, opt for Pecorino.
- Black Pepper: Freshly cracked black pepper, and don’t be shy! Carbonara is known for its generous use of black pepper, which adds a spicy kick and aroma.
- Olive Oil: 1 tablespoon, extra virgin olive oil. Used for cooking the guanciale or pancetta and adding a touch of fruity richness.
- Salt: To taste, for seasoning the pasta water and the sauce.
Image: Guanciale or pancetta sizzling in olive oil in a skillet, illustrating the first step of rendering the fat for a flavorful carbonara sauce.
Step-by-Step Guide to Making Your Single Serving Carbonara
Follow these simple steps to prepare your single serving of perfectly creamy and flavorful pasta carbonara. The key is to work quickly and efficiently to ensure the sauce emulsifies properly and the eggs don’t scramble.
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Render the Guanciale or Pancetta: In a medium skillet, heat the olive oil over medium heat. Add the guanciale or pancetta and cook until the fat has rendered out and the meat is crispy and golden brown, about 4-6 minutes. Remove the crispy pork from the skillet with a spoon and set aside in a small bowl, leaving the rendered fat in the skillet.
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Prepare the Egg and Cheese Mixture: While the pork is cooking, in a medium bowl, whisk together the whole egg, egg yolk, minced garlic, and grated Pecorino Romano cheese. Season generously with freshly cracked black pepper and a pinch of salt. Don’t be afraid to use a lot of black pepper – it’s a defining characteristic of carbonara.
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Cook the Pasta: Bring a pot of salted water to a boil. Add your pasta and cook it about halfway through the cooking time recommended on the package. The pasta should still be quite firm and undercooked at this stage as it will finish cooking in the skillet with the sauce.
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Combine Pasta with Pork Fat: Return the skillet with the rendered pork fat to medium heat. Using tongs, transfer the partially cooked pasta directly from the pot to the skillet (no need to drain it yet). Add about ½ cup of the pasta water to the skillet. Swirl the skillet to scrape up any flavorful browned bits from the bottom. Cook the pasta in the pork fat and pasta water for about a minute, allowing it to absorb the flavors.
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Temper the Egg Mixture: This step is crucial to prevent scrambled eggs! Gradually whisk in ¾ cup of hot pasta water into the egg and cheese mixture. This “tempers” the eggs, gently raising their temperature without cooking them.
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Combine Sauce and Pasta: Pour the tempered egg and cheese mixture over the pasta in the skillet. Immediately toss the pasta with tongs to coat it evenly with the sauce. The heat from the pasta and skillet will gently cook the eggs and create a creamy sauce.
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Emulsify and Finish: Return the skillet to medium-low heat and continue to toss the pasta constantly, moving the skillet on and off the heat to control the temperature. The sauce will thicken and emulsify, becoming creamy and clinging to the pasta. If the sauce looks too thick, add a little more pasta water to loosen it. If you see any signs of scrambled eggs, immediately remove the skillet from the heat and let it cool slightly before continuing to toss.
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Serve Immediately: As soon as the sauce reaches a creamy consistency, remove the skillet from the heat. Carbonara is best served immediately. Transfer your single serving of pasta carbonara to a bowl. Garnish generously with more freshly cracked black pepper, extra grated Pecorino Romano cheese, and the crispy guanciale or pancetta bits you set aside earlier.
Image: Close-up of whisking egg, egg yolk, garlic, and cheese in a bowl, demonstrating the preparation of the carbonara sauce base.
Tips for the Perfect Single Serving Carbonara
- Don’t Overcook the Pasta: Undercooking the pasta initially is key as it will finish cooking in the sauce. This ensures perfectly al dente pasta in your final dish.
- Temperature Control is Crucial: The biggest challenge with carbonara is avoiding scrambled eggs. Tempering the eggs properly and controlling the heat while emulsifying the sauce are essential steps. Don’t be afraid to remove the skillet from the heat to prevent overheating.
- Fresh Ingredients Matter: Use the freshest eggs possible and high-quality cheese and cured pork for the best flavor.
- Season Generously: Carbonara is meant to be flavorful. Don’t skimp on the black pepper and salt. Taste and adjust seasoning as needed.
- Serve Immediately: Carbonara sauce is at its best when freshly made and served right away. It can become thick and less creamy as it sits.
Enjoy your delicious and authentic single serving of pasta carbonara! This recipe is a perfect way to indulge in a classic Italian dish without the fuss of making a large batch. It’s quick, easy, and incredibly satisfying – ideal for a weeknight meal or a special treat for yourself.
