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One Pot Spaghetti Carbonara

One Pot Spaghetti Carbonara

3.67 6

This one-pot wonder makes a simply delicious recipe easier than ever.  Pasta cooks right in the sauce adding to the rich creaminess that comes from cream of chicken soup.  Bacon adds a smoky note while Parmesan gives a great flavor boost.


serves 4 people


cost per recipe: $6.51

The price is determined by the national average.

  • 4

    slices bacon, chopped

  • 1

    large shallot, chopped (about 1/2 cup)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 3 1/2

    cups Swanson® Natural Goodness® Chicken Broth

  • 3/4

    cup grated Parmesan cheese

  • 8

    ounces uncooked spaghetti

  • 1

    cup frozen peas, thawed

view nutrition info

How to Make It

Step 1

Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.

Step 2

Stir the soup, broth and 1/2 cup cheese in the saucepot and heat to a boil.  Stir in the spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally.  Stir in the peas and sprinkle with the remaining cheese just before serving.

Recipe Tips

  • For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

  • Bea C.

    March 30, 2017


    Tried this tonight. I doubled the recipe, used whole wheat noodles and low sodium chicken broth. I also added some extra diced chicken breast for more protein. It has as great flavor. This recipe is one of my new favorites. It would be great with broccoli instead of peas.

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  • Malia B.

    November 16, 2016

    One pot that's easy!

    Tried this tonight both my picky kids liked it! It was super easy and fast, I like the idea of not having to boil spaghetti separate, you add it right to the pot! It tasted OK, I like the different ingredients although the cream of chicken soup was the majority flavor of the dish.I will definitely make this dish again in the future!

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  • Amanda M.

    July 13, 2018

    Pasta Soup?

    I followed this recipe exactly as is and ended up with a pot full of undercooked bacon, burnt shallots, and a sauce that was way too thin to hang onto the noodles. Looked like soup with noodles and bacon floating around in it. On top of that it’s super salty.

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    Campbell's Kitchen July 16, 2018

    Amanda, so sorry you didn’t have good results with this recipe! Part of the ease of this recipe is that you add raw (uncooked) spaghetti to the soup mixture – you do not need to pre-cook the spaghetti. The spaghetti cooks in the soup/broth mixture and absorbs the excess liquid, and you should get a lovely, creamy texture. We call for chopped bacon in the recipe, which we found cooked up nicely with the shallots. If you would like to reduce the amount of salt in the recipe, try using Swanson Unsalted Chicken Broth and/or Campbell’s Healthy Request Cream of Chicken Soup. We hope you will give this recipe another try!

  • Jennifer M.

    April 21, 2018


    Delicious...all my kids loved it but I added half cup heavy cream, teaspoon salt and 1/4 teaspoon pepper.

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  • Elizabeth S.

    March 13, 2018


    Easy creamy and tons of flavor! One pan! Need I say more!!!

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