Spaghetti Carbonara for One

Spaghetti Carbonara for One

Serves 1


2 oz. Boar's Head Diced Pancetta
6 oz. dry spaghetti
¼ cup freshly grated Kowalski's Signature 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
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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 a paper-towel-lined plate; set aside. In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and set aside. While pasta cooks, whisk together ¼ cup cheese and egg 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, more pepper and parsley. Serve immediately.

Find It!

  • Find Boar's Head Diced Pancetta in the Deli Department.
  • Find Kowalski's Signature Parmesan Cheese in the Specialty Cheese Department.