Single-Serving Homemade Pasta with Pancetta Cream Sauce

On a clean countertop, make a mound with 1/2 cup of all-purpose flour and create a well in the center.

Add the olive oil, a dash of salt, and the egg into the well.

Using a fork, gently whisk the wet ingredients, then begin incorporating the flour from the sides with a bench scraper until a shaggy dough forms.

Knead the dough by hand for several minutes until it's smooth, soft, and no dry bits remain.

Wrap the dough ball tightly in plastic wrap and let it rest on the counter for 30 minutes.

While the dough rests, prepare the sauce. Add the diced pancetta to a skillet over medium heat and cook until rendered and crispy.

Stir in 1/2 teaspoon of flour to coat the pancetta. Then, pour in the heavy cream, white cooking wine, and Parmesan cheese. Season with spices to taste and let it simmer gently.

After the dough has rested, unwrap it and place it on a lightly floured surface.

Using a rolling pin, roll the dough out into a thin, even sheet.

Use a pizza cutter or knife to slice the dough into your desired noodle shape, like fettuccine.

Dust the cut noodles with more flour and toss gently to prevent them from sticking together.

Bring a pot of water to a boil. Add the fresh pasta and cook for about 2 minutes, or until al dente.

Before draining, reserve a small amount of the starchy pasta water. Then, drain the pasta.

Add the cooked pasta directly to the skillet with the sauce. Add a splash of the reserved pasta water to help the sauce cling to the noodles. Toss everything together to combine.

Serve immediately and enjoy.