Carbonara for One

Carbonara is all that is right with the world – the crispy on the outside, juicy on the inside cubes of pancetta, the pork fat that coats the noodles preparing them for their glossy finish in cheesy egg yolks that magically turn thicker, saucier, and more luxurious with each stir.  Carbonara seems intimidating, but it’s really one of the most simple and comforting meals.  I always have eggs and parmesan in the fridge, pancetta in the freezer, and spaghetti in the pantry – making this the perfect “just got home from a trip and too lazy to go to the store” meal.  (Also, this can be easily doubled!)

For the sauce:
1 room temperature egg yolk (if you don’t have time for this, take an egg from the fridge and run under warm water for one minute)
1 Tbsp EVOO
1/4 cup grated parmesan (optional – replace half or some with pecorino romano)
Red pepper flakes
S&P
Reserved pasta water

For the pasta:
Spaghetti (You’re going to have to use your instincts here and use an appropriate amount of spaghetti for one person.  I usually use my fingers in an OK sign, filling a hole about the size of a quarter with the vertical strands)
1 oz cubed pancetta (Most cubed/diced pancetta is sold in 4 oz packages, so use about one fourth of a package. Trader Joe’s cubed pancetta works fine here, but if you can, get your hands on some boar’s head or other pancetta brands that are thicker, meatier cubes - you’ll thank me later. You can also buy a slab of pancetta and chop your own cubes, but ain’t nobody got time for that.)

Start boiling a bigger-than-you-think-you-need pot of water and season it with a more-than-you-think-you-need amount of salt.  These two things, I have found, are the keys to making the best seasoned, al dente pasta.  When you use too small of a pot, the pasta doesn’t have enough room to live its best life.  Also, PSA: stop breaking your spaghetti in half!!

Once the water is boiling, add the pasta.  Place a medium sized saute pan over medium high heat.  Whether using frozen or fresh pancetta, add a swirl of olive oil to the pan before adding, using wooden spoon to stir periodically until crispy. Turn heat off, leaving pan on burner.

Meanwhile, in a medium bowl, mix egg yolk, EVOO, parmesan, red pepper flakes to taste, a generous pinch of salt, and lots of fresh cracked pepper.  Add 2 tablespoons of hot pasta water to loosen (this is also half of a ¼ cup measurement which I find easier).

Once pasta is al dente, remove from pot with tongs, placing directly into saute pan with cooked pancetta, tossing to mix and coat the spaghetti with the rendered pork fat.  Once mixed, add pasta and pancetta to the bowl with the egg yolk mixture.  Acting quickly, mix together with tongs for 30 seconds, adding at least a splash of reserved pasta water during the mixing to add glossiness and sauciness.  Top with freshly grated parmesan and LOTS of freshly cracked pepper.  When you’re done, be sure to use your finger to wipe up and devour any sauce or pancetta morsels left at the bottom of the bowl (you know you want to).