Girl Dinner Carbonara: A Simple, Sinfully Good Classic
There’s something magical about a meal that comes together in the time it takes to scroll halfway through Instagram—and tastes like a Roman trattoria served it up just for you. That’s exactly what this girl dinner carbonara is: simple, cozy, no-fuss, and so indulgent it feels borderline scandalous. I’ve always loved carbonara for its minimalism and bold flavor, and this version is my go-to when I need something quick, satisfying, and impressive (just for me). It's creamy without cream, rich without effort, and feels like a hug in a bowl. Perfect for solo dinners, late nights, or anytime you want to treat yourself like the queen you are.
Girl Dinner Carbonara
Looking for a little more substantial girl dinner? Give it 15 minutes, and this glorious carbonara can be yours
Ingredients
- 2 oz thin spaghetti
- 1 egg yolk
- grated parmesan
- 2 slices of bacon, chopped (you can use pancetta, or the traditional guanciale, but use what you have/can find!)
- salt
Instructions
- Start a small pot of water to boil
- In a small pan, start to cook your protein until crispy, stirring occasionally as needed. Once crispy, remove to a paper towel-lined bowl to strain off the rendered fat
- Once water is boiling, add 1 T of salt, then your pasta. Move around until the noodles are all submerged. Stir occasionally to release some starch and make sure nothing is sticking
- While your pasta and meat is cooking, in the bowl you plan to eat out of, separate your egg yolk (save your egg white if you want, otherwise, I'll toss it). Then grate in parmesan to your hearts content. I usually end up with 5-10 grams worth, which looks like 2 T. Whisk together with a little salt
- When your pasta is almost done, take some pasta water in a small liquid measuring cup (I like to take 3-4 T so I don't have to go back), and SLOWLY pour in 1 T into your egg yolk and parmesan mixture while whisking. You don't want to cook that yolk!
- Mix in your cooked meat, then grab your pasta with some tongs (or strain it if you want more dishes), and put it into your bowl. A little extra pasta water getting in here won't hurt it! Mix together with a fork until your pasta is nicely coated, adding a splash more pasta water if needed
Nutrition Facts
Calories
393Fat
14 gSat. Fat
7 gCarbs
44 gFiber
2 gNet carbs
42 gSugar
2 gProtein
21 gSodium
501 mgCholesterol
216 mgThe nutrition information is based on estimates and is not definitive.
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There’s a reason carbonara has stood the test of time in the Italian kitchen—it’s a dish rooted in simplicity, but it delivers maximum flavor with minimal effort. And while I’ll always have mad respect for nonnas across Italy doing it the traditional way, I’ve found that even a few shortcuts (like bacon instead of guanciale) still lead to a dreamy bowl of pasta that hits all the right notes.
Let’s talk ingredients. At its core, carbonara is just pasta, pork, egg yolk, cheese, and a little salt. That’s it. No heavy cream, no unnecessary extras. This recipe honors the traditional technique with a few tweaks to make it weekday, and grocery-store-friendly. Because when I’m trying to throw together a girl dinner after a long day, I want it to taste luxurious without requiring a whole production.
Start with the protein. Guanciale is the classic choice (cured pork jowl with a deep, savory flavor), but pancetta or even thick-cut bacon work beautifully. Personally, I lean toward bacon more often than not, just because it’s always in my fridge and easier on my wallet. Fry it until golden and crispy, then drain the fat. Save a little if you want a whisper of bacon essence in your final bowl—totally optional, but a power move.
Next up: the pasta. Spaghetti is the traditional pairing, and I usually go with a thin spaghetti or angel hair because it cooks faster and makes this a true 15-minute dinner. While the pasta’s boiling in heavily salted water (salted like the sea, as they say), this is your moment to assemble everything else.
Now for the sauce—aka magic. This happens entirely off the heat, and in the bowl you plan to eat from (minimal dishes for the win). You’ll combine one egg yolk, freshly grated parmesan (use the good stuff!), a pinch of salt, and a little splash of hot pasta water. Whisk it together until creamy.
Once your pasta is just shy of al dente, transfer it directly into your sauce bowl with tongs. The residual heat from the pasta gently cooks the egg yolk and emulsifies everything into a glossy, rich sauce. Add in your crispy pork and a final hit of cheese, and toss it all together until it clings to every strand. Add a little more pasta water if needed—this part is all about feel.
And that’s it. You did it. In less time than it takes to get through your group chat’s daily memes, you’ve got a restaurant-worthy pasta in front of you.
What I love most about this carbonara is how unfussy it is. It feels like a treat, but it’s so low-effort it could practically make itself. There’s a confidence in the simplicity—no hiding behind sauces or garnish, just pure flavor and texture done right. It’s my ultimate solo girl dinner, but you could easily scale it up for a date night or dinner party. Or not. Because honestly? You deserve decadent pasta any night of the week, no occasion necessary.
Make It Your Own:
Swap the pasta: bucatini, linguine, or even rigatoni will still carry that silky sauce beautifully.
Up the pepper: if you’re into cacio e pepe vibes, add a generous grind of black pepper for a little bite.
Add greens: toss in a handful of arugula or peas for a tiny nod to health.
But really, the beauty of this dish is how perfect it is as-is. A warm bowl of carbonara, a glass of wine (or a sparkling water if that’s your jam), and a good playlist in the background—that’s girl dinner bliss.