One Pot Pancetta & Sprout Carbonara with Sage Pangratto
For me, cooking for one at Christmas is all about getting festive flavours into simple dinners so you get the taste of the holidays throughout the month, without having to cook a whole turkey roast dinner. And so I’m kicking off this year’s festive recipes with a Christmas carbonara. An entirely traditional recipe, except for the addition of finely shredded sprouts softened down in pancetta fat, and a deliciously crispy topping of sage pangrattato. Honestly I think it might be better than the original and truly this pasta is proof of the joy that can be found in cooking for one at Christmas.
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Single-Serve Christmas Carbonara
If there were ever a perfect December dinner for one, this Single-Serve Christmas Carbonara might just be it. It’s cosy, creamy, deeply savoury and brings together all the best festive flavours- pancetta, sage, sprouts and plenty of cheese- while still honouring the simplicity and comfort that carbonara is known for. This bowl is designed for the solo cook who wants something special without committing to a fridge full of leftovers.
One of the biggest challenges when you're cooking for one is striking the balance between indulgence and practicality. You want meals that feel abundant and joyful, especially around Christmas, but in portions that make sense. This recipe does exactly that. Everything happens in one pan, the ingredient list is manageable, and you end up with a dish that tastes as though you’ve put in far more effort than you actually have.
Why This Carbonara Works for Christmas
While carbonara is traditionally Italian and typically made with guanciale, this festive version gives the classic a seasonal twist. Pancetta brings a salty, savoury base that pairs beautifully with the sweetness of sautéed Brussels sprouts. Sage, arguably one of the most Christmassy herbs, adds warmth and a crisp aromatic finish when used here as pangrattato (crunchy breadcrumbs infused with pancetta fat and sage leaves). These simple touches transform carbonara into something that feels celebratory but still deeply familiar.
Cooking pasta directly in the pan with the sprouts creates a starchy, flavourful base that not only seasons the dish but also eliminates the need for a separate pot of boiling water. The pasta absorbs the flavours of the pancetta fat and the softened sprouts, and that concentrated cooking liquid helps emulsify the silky sauce at the end.
It’s the sort of dish that feels generous and festive, but still respects your time, energy, and your washing-up situation.
Ingredient Breakdown
Pancetta (50g)
Adds savoury depth and essential fat that becomes the cooking base for the pangrattato and sprouts.
Breadcrumbs (15g)
Used to create a festive sage pangrattato for crunch and contrast.
Sage (2 sprigs)
Provides classic Christmas aroma and warmth that cuts through the richness.
Sprouts (75g)
A seasonal twist — they soften and caramelise, adding sweetness and texture.
Olive Oil
Used to support frying when the pancetta renders less fat.
Spaghetti (100g)
The starch released during one‑pan cooking helps form a natural glossy sauce.
Water (500ml)
Cooks the pasta directly in the pan, concentrating flavour.
Egg + Egg Yolk
Essential for carbonara’s silky, creamy texture without using cream.
Pecorino/Parmesan (35g)
Adds saltiness and umami that rounds out the dish.
Black Pepper
Traditional and essential, this balances the richness.
Tips for the Solo Cook
Temper the eggs properly. This step prevents scrambling and ensures that velvety, restaurant-style finish. Introducing a splash of hot pasta water to the egg mixture before adding it to the pan gives you more control.
Don’t rush the sauce. Switch the heat off before adding the eggs. Carbonara relies on gentle heat. Patience is rewarded with creaminess.
Use what you have. If you don’t have pancetta, good-quality streaky bacon works beautifully. Pecorino gives a sharper, saltier finish; Parmesan makes it more mellow.
Slice the sprouts thinly. This helps them cook quickly and evenly, and it integrates them into the pasta rather than leaving large chunks.
Why This Works as a One-Pan Dish
Cooking pasta in its own sauce might sound unusual, but it's a game-changer for cooking for one. Using a smaller volume of water creates a naturally starchy cooking liquid that clings to the pasta. It also means fewer dishes and a more intensely flavoured base. For solo cooking, these small efficiencies add up and give you a dish that tastes richer, feels more intentional and fits perfectly into an everyday routine.
Dietary Variations
My Single-Serve Christmas Carbonara is wonderfully adaptable. Here are easy ways to tailor it to your dietary needs while keeping the festive flavours intact:
Make It Gluten-Free
Use your favourite gluten-free spaghetti. Keep an eye on water absorption as GF pasta sometimes needs a splash more water. Ensure your pancetta and stock (if you use any) are gluten-free.
Make It Dairy-Free
Swap the Pecorino/Parmesan for a dairy-free hard cheese alternative or nutritional yeast. The creamy texture still comes from the egg, so the sauce stays silky.
Make It Vegetarian
Replace pancetta with mushrooms, aubergine or tofu cooked with a little smoked paprika.
Making It Festive
This is the kind of single-serve Christmas recipe that leans into the season without being gimmicky. Sprouts feel right at home in a December dish, especially when cooked until tender and lightly caramelised. The crispy sage brings that unmistakable holiday aroma.
A dish like this also works beautifully for a quiet Christmas Eve, a solo night in with a favourite film, or a comforting dinner before wrapping presents. It’s classic carbonara, but dressed up for the holiday season.
FAQs
Can I make this without pancetta?
Yes: swap for smoked streaky bacon or a vegetarian bacon alternative for a similar flavour base.
What if I don’t like sprouts?
You can use finely sliced cavolo nero, spinach, or shredded savoy cabbage instead.
Does carbonara traditionally use cream?
No: authentic carbonara gets its creaminess from eggs, cheese, and emulsified pasta water.
How do I stop the eggs from scrambling?
Tempering the eggs with hot water and adding them off‑heat is key. Stir continuously until silky.
Can I double this recipe?
Yes: simply double all ingredients but keep an eye on water levels as it reduces.
Troubleshooting
The sauce looks too thin- what should I do?
Keep stirring off the heat for another 30–60 seconds. If still loose, return the pan to very low heat and keep mixing until it thickens.
The sauce scrambled- can I fix it?
Once scrambled, you can’t fully reverse it, but you can smooth it slightly by adding a splash of hot water and stirring vigorously. Next time, be sure to temper the eggs and add them off the heat.
My pasta absorbed the water too quickly- help!
Just add a splash more hot water from the kettle. Stir frequently to create a glossy sauce.
Ingredients
50g pancetta
15g breadcrumbs
2 sprigs of sage
75g sprouts, thinly sliced
Olive oil
100g spaghetti
500ml water (plus extra if needed)
1 egg + 1 egg yolk
35g Pecorino or Parmesan, finely grated
Black pepper
Instructions
- Add the pancetta to a cold pan, then place it over a medium heat. Cook for 7–8 minutes, allowing the fat to slowly render out until the pancetta is crisp. Remove the pancetta and set aside, leaving the fat in the pan.
- If there isn’t much fat left, add a small drizzle of olive oil. Add the breadcrumbs and sage leaves to the pan and toast for 2–3 minutes until golden and crisp. Remove and set aside.
- Add another splash of olive oil if needed. Return the pancetta to the pan along with the sliced sprouts. Sauté for 4–5 minutes, until the sprouts soften and take on a little colour.
- Add the spaghetti to the pan along with the 500ml water. Turn the heat up to high and cook for 10–12 minutes, stirring frequently and adding more water if needed, until the pasta is al dente and most of the water has been absorbed.
- In a small bowl, whisk together the egg, egg yolk, cheese and a generous crack of black pepper. Add a splash of hot water from the pan to temper the eggs, then mix again.
- Once the pasta is cooked, turn off the heat. After letting it sit for a minute, pour in the egg mixture and stir continuously until the sauce becomes glossy and thick. If it isn’t thickening, return the pan to the lowest heat and stir until it’s silky.
- Serve immediately, topping with the sage pangrattato and extra cracked pepper.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
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One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
This is the book I've been waiting for! I (very happily!) live alone, love to cook and read cookery books, but every recipe is for two people or more. This gorgeous book contains recipes perfectly proportioned for one person (and I'm always a very hungry one person!) which ensures more variety, less food waste, and pure, gluttonous joy.
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This book is like having all your favourite foods in one place with the added bonus of an old friend showing you the ropes. Congratulations Eleanor when can I pre-order the next one?