Easy one pan carbonara

Got it — here’s a one-pan pancetta pasta (no cream) that’s quick, easy, and minimizes cleanup: 🍳 One-Pan Pancetta Pasta Ingredients (2 servings): 150g dried short pasta (penne, fusilli, or orecchiette work best for one-pan cooking) 100g pancetta, diced 1 clove garlic, finely chopped (optional) 500ml chicken stock (or water + stock cube) 40g Parmesan or Pecorino Romano, grated 1 egg yolk (optional, for extra creaminess) Freshly cracked black pepper Olive oil Steps: In a deep pan or skillet, cook the pancetta in a little olive oil until golden and crispy. Remove half for topping later. Add the garlic (if using), stir briefly, then add the uncooked pasta. Pour in the stock, bring to a simmer, and cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed (10–12 minutes). Add a splash of water if it reduces too quickly. Remove from heat. Stir in the cheese (and egg yolk if using) until the pasta is glossy and coated. Season generously with black pepper, then top with reserved crispy pancetta. Serve straight from the pan with extra cheese. 👉 This way, the pasta cooks directly in the broth, so it soaks up all the pancetta flavor and makes its own sauce — no separate pots needed.

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