Pasta Carbonara for One

I’ve had pasta carbonara in restaurants many times, but had never tried my hand at making it until now. Since I was making it for one, I just tried to figure out the measurements – and I learned a few things in doing so.

Pasta Carbonara has very simple ingredients – pasta, egg, parmesan cheese and pancetta (or bacon – and that’s what I used, because that is all I had). I also added a little bit of salt (not much, as the bacon is salty) and pepper.

I started by chopping 2 pieces of thick cut bacon into small pieces.

Then fry the bacon in a pan.

First lesson learned: Don’t try to fry bacon, when you’re home alone with an adventurous puppy – I got my bacon a little more crisp than I intended to (and have no photographic evidence of frying it) – thanks to Ollie. This is Ollie (in lieu of a picture of the bacon frying).

After the bacon is done, remove it from the pan (keep the bacon grease!!). I quickly prepped the egg and cheese mixture at this point.

Second lesson learned: Despite the fact that I love parmesan cheese, don’t use as much as you think you want. I used a little under 2/3 cup of cheese – I think I needed probably about 1/2 of that to get a shinier, smoother sauce (and I could have added more parm when serving).

Third lesson learned: I think that this recipe might work better with freshly grated parmesan cheese. I only had the pre-grated (not powder, but pre-grated) kind.

When my pasta was done, I was sure to reserve a little bit of the water. Then I threw the pasta into the pan with the bacon grease and stirred through. I turned off the heat and added in the egg and parmesan mixture and continuously stirred it, to ensure that the egg didn’t scramble. I used a little of the pasta water to thin it out, as needed. Then I added the bacon back in, and mixed through.

I served the pasta with a little bit of fresh basil.

It was really good – however, I think that it will be even better – next time – when I give consideration to the lessons that I learned. The pasta carbonara that I’ve had, and loved, in the past was much smoother. I think that using less cheese would do the trick here.

Since this was so simple (and I plan to try it again to get it closer to what I’ve had before, I’m not going to write it up as a ‘recipe’, per se). I will try to do that when I’ve had a chance to come back to it! Hopefully, it will be during a time that I will be cooking for more than just me!

Easy Salmon and Pasta for One

One night last week, I found myself home alone – needing only to cook for one. Of course, for me, this means pasta 90% of the time. What can I say? I love pasta – so easy (and super easy to cook for 1)!

I had some salmon fillets in the freezer that I thought would work well (single serve and easy to cook in the oven). You could certainly use any salmon fillet – but, I used these by Gorton’s, since I had them on hand.

While the salmon was cooking in the oven, I was deciding what I would do with the pasta. I had some cherry tomatoes and spinach. And, lemon was an obvious addition, given that I was eating salmon.

I halved the tomatoes and chopped the spinach (I didn’t have baby spinach) and removed any stems.

Both were put in a hot skillet, with a little bit of avocado oil, salt and pepper. Once the spinach was wilted and the tomatoes were warmed through, I added the juice of 1/2 a lemon.

I dished up a serving of cooked spaghetti, added the cooked salmon and topped with the veggies.

A quick and easy (and delicious) meal for one!

Easy Salmon and Pasta for One

Cooked salmon fillet (use fillet of choice, I used a bake in the oven Gorton’s fillet)
Single serving of cooked spaghetti
Handful of fresh spinach, chopped
Handful of cherry tomatoes, halved
Juice of 1/2 lemon
Salt and pepper to taste
Avocado oil spray

  • Cook salmon, per package and set aside
  • Cook a single serving of pasta, set aside
  • Chop spinach and halve tomatoes
  • In hot skillet, with avocado oil, wilt spinach and warm tomatoes through
  • Add juice of 1/2 a lemon
  • Plate spaghetti, top with salmon filet and add the vegetables on top

Vegetable Pasta for One (and change)

I love the days that I work from home, because it means that I can have something fresh cooked for lunch. I do love my leftovers, but it is nice to get my lunch out of a pan or a pot, rather than the microwave, when I can.

Today was a work from home day! Enter a delicious pasta meal for one (if you’re REALLY hungry) or two moderately hungry people. Having skipped breakfast, I was REALLY hungry!

I decided on some simple ingredients: pasta, tomatoes, artichoke hearts, garlic, lemon, store bought pesto sauce and seasonings.

I started by boiling my pasta and chopping up some artichoke hearts and slicing some cherry tomatoes (I love both of these foods, so much). They would be good added, as is, but I wanted to cook them up just a little bit in a pan to heighten the flavors.

The vegetables were added to a pan, after spraying a little bit of avocado spray and cooking some minced garlic a bit.

After the vegetables cooked for a while, I added the liquids (cream and lemon juice) to create a light sauce.

The next step was just to toss the cooked pasta in the skillet and mix it all together.

Finally, the pasta was topped with parmesan cheese and fresh basil.

Easy, quick and delicious lunch for one!

Vegetable Pasta for one (and change)

1 serving of pasta (I used spaghetti)
10-15 cherry tomatoes (halved)
2-3 artichoke hearts (from jar)
1 tbsp pesto sauce
cooking spray / oil (I use avocado spray oil)
1/2 tbsp minced garlic
juice of 1/2 – 1 lemon (depending on how much you like – I used a whole lemon)
2 tbsp heavy cream
salt and pepper to taste
parmesan cheese
Fresh basil

  • Boil pasta as directed, until al dente
  • Spray skillet with a small amount of cooking
  • Put a small amount of cooking spray / oil in pan
  • Add garlic and cook for a few minutes
  • Add tomatoes and artichokes to pan and cook about 5 min
  • Add salt and pepper (just a pinch of each, or to taste)
  • Add cream and warm through
  • Add lemon juice and allow to cook 2 – 3 min
  • Toss in pasta
  • Top with parmesan cheese and basil and serve