This one-pot pasta carbonara makes a simply delicious recipe easier than ever. Our version of pasta carbonara has under 10 ingredients and there's no need for pasta water- the pasta cooks right in the sauce. The rich creaminess comes from cream of chicken soup, so you don't have to spend time making an egg mixture for the sauce. Bacon or pancetta adds a smoky note while Parmesan gives a great flavor boost.
cost per recipe: $6.08
Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.
Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked 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. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.
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.
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!
Easy to make and it taste great,I’ll double it next time
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.
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!
Delicious...all my kids loved it but I added half cup heavy cream, teaspoon salt and 1/4 teaspoon pepper.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.