Spaghetti Carbonara for One

Serves 1
  • 2 oz. Boar's Head Diced Pancetta

  • 6 oz. dry spaghetti noodles

  • 1/4 cup freshly grated Parmesan cheese, plus more to taste

  • 1 egg, beaten

  • - freshly ground Kowalski's Black Peppercorns, to taste

  • 2 tbsp. frozen peas, thawed

  • - chopped fresh Italian parsley, to taste


In a medium sauté pan, cook pancetta over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn. Drain pancetta on paper towel-covered plate; set aside. In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approximately 1/2 cup of pasta cooking water from the pot and reserve it. While pasta cooks, whisk together 1/4 cup cheese and eggs in an extra-large mixing bowl; season generously with pepper. Place thawed peas in the colander where you will drain the pasta. When pasta is done, drain over the peas. Quickly move hot pasta and peas to the mixing bowl with the cheese and egg mixture; stir quickly and vigorously to coat pasta. Add hot reserved pasta water a bit at a time with additional cheese, if desired, until sauce reaches desired consistency. Move pasta to a serving bowl; garnish with reserved pancetta, more cheese, pepper and parsley. Serve immediately.