Want to shortcut your way to a delicious carbonara on a weekend? This version takes only 7 ingredients and 25 minutes to a rich and creamy pasta dish that your family won’t be able to resist. The rich creaminess comes from a trusty can of Campbell’s® Condensed Cream of Chicken Soup, so you can eliminate time and ingredients in making the traditional egg mixture. Plus, the bacon you layer in will add smoky dimension while the Parmesan gives a rich, nutty flavor boost.
Step 1
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.
Step 2
Stir in the Campbell's® Condensed Cream of Chicken Soup, Swanson® 33% Less Sodium Chicken 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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
