Can I make the pasta dough ahead of time?

Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before rolling and cutting.

What if I don't have white cooking wine?

Substitute with dry white wine, chicken broth, or omit entirely and increase cream to 1/3 cup. The sauce will be less tangy but still rich.

How thin should I roll the pasta dough?

Roll until you can almost see your hand through it—about 1/16 inch. Thinner pasta cooks faster and has a more delicate texture.

Can I double this recipe?

Yes. Double all ingredients and increase sauce cooking time by 2–3 minutes to allow flavors to develop fully.

How do I know when the pasta is done cooking?

Fresh homemade pasta cooks in 2–4 minutes. It's ready when it floats to the surface and tastes tender with a slight bite.

Single-Serving Homemade Pasta with Pancetta Cream Sauce

Name: Single-Serving Homemade Pasta with Pancetta Cream Sauce
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 cup all-purpose flour, plus more for dusting; 1/2 tsp olive oil; 1 large egg; salt, to taste; 2 oz pancetta, diced; 1/4 cup heavy whipping cream; 1 tbsp white cooking wine; 2 tbsp grated Parmesan cheese; spices, to taste; 1 tbsp reserved pasta water

CookOSBeta

Single-Serving Homemade Pasta with Pancetta Cream Sauce | CookOS

Ingredients

1/2 cup all-purpose flour, plus more for dusting
1/2 tsp olive oil
1 large egg
salt, to taste
2 oz pancetta, diced
1/4 cup heavy whipping cream
1 tbsp white cooking wine
2 tbsp grated Parmesan cheese
spices, to taste
1 tbsp reserved pasta wateroptional

10 Ingredients

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Instructions

1
On a clean countertop, make a mound with 1/2 cup of all-purpose flour and create a well in the center.
2
Add the olive oil, a dash of salt, and the egg into the well.
3
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.
4
Knead the dough by hand for several minutes until it's smooth, soft, and no dry bits remain.
5
Wrap the dough ball tightly in plastic wrap and let it rest on the counter for 30 minutes.
6
While the dough rests, prepare the sauce. Add the diced pancetta to a skillet over medium heat and cook until rendered and crispy.
7
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.
8
After the dough has rested, unwrap it and place it on a lightly floured surface.
9
Using a rolling pin, roll the dough out into a thin, even sheet.
10
Use a pizza cutter or knife to slice the dough into your desired noodle shape, like fettuccine.
11
Dust the cut noodles with more flour and toss gently to prevent them from sticking together.
12
Bring a pot of water to a boil. Add the fresh pasta and cook for about 2 minutes, or until al dente.
13
Before draining, reserve a small amount of the starchy pasta water. Then, drain the pasta.
14
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.
15
Serve immediately and enjoy.