Rich silky One Pot Spaghetti Carbonara, a true one-pot recipe your family will go nuts over!
You never can have enough cozy pasta recipes, can you?
My family gets tired of plenty of other dinner items, but they never seem to tire of pasta. Especially classic dishes like Chicken Cacciatore, Spaghetti with Marinara, Fettuccini Alfredo, and good ol’ Spaghetti Carbonara.
However we all get tired of the kitchen clean up duty after dinner. That’s what makes this One Pot Spaghetti Carbonara recipe so great. Made with fresh parmesan cheese, bacon and garlic, One Pot Spaghetti Carbonara not only tastes like a dream, it’s a dream to clean up.
The key to any one-pot recipe is to have a really good pot to make it in. In this case, you can use a 6 quart stock pot. Yet an extra large saute pan with a lid is even better.
To make our favorite One Pot Spaghetti Carbonara recipe, start by cooking bacon in the pot until red and crispy. Then remove the bacon and bring chicken broth and garlic to a boil. Placing the garlic in with the boiling pasta will give the pasta the best garlic flavor.
While the pasta is boiling, whisk together eggs, cream, and parmesan cheese. The eggs give carbonara its ultra silky texture. Yet if they are not added properly they will scramble and create clumps in the pasta.
So it’s important to pour the egg mixture into the pasta slowly, while you stir the pasta.
Finally throw the bacon back in the pan, along with some fresh chopped parsley. That’s it!
Creamy irresistible One Pot Spaghetti Carbonara made in minutes in just one large pan.
Doesn’t it look amazing?
I can assure you it tastes even better than it looks.
What’s for dinner tonight? If the answer is One Pot Spaghetti Carbonara you are in for a treat!
One Pot Spaghetti Carbonara
Yield: 6 servings
Prep Time:5 minutes
Cook Time:20 minutes
One Pot Spaghetti Carbonara Recipe – Creamy, cozy, and luxurious. This pasta dish offers comfort like no other, with bacon, silky carbonara sauce and fresh strands of pasta!
- 1 pound dried spaghetti
- 5 cups chicken broth
- 6 ounces bacon, chopped
- 4 garlic cloves, minced
- 2 large eggs
- 1/2 cup heavy cream
- 3/4 cup shredded parmesan cheese
- 3 tablespoons parsley
- Salt and pepper
- Place a large saute pan over medium heat. Add the bacon and cook until red and crisp. Scoop out the bacon and set on a paper towel lined plate to drain. Next add the chicken broth, garlic, and 1/2 teaspoon salt. Cover and bring to a boil.
- When the broth is simmering stir in the spaghetti. Make sure to stir it in well so the pasta doesn’t stick together. Then cover and simmer for 6-7 minutes, until the pasta is nearly cooked through.
- Meanwhile whisk the eggs, cream, and parmesan cheese together in a medium bowl. Once the pasta is cooked, slowly pour the egg mixture into the skillet, while stirring the pasta quickly. This will ensure the sauce thickens, but doesn’t scramble the eggs. Let the sauce simmer another minute or two to thicken. Stir in the parsley and bacon pieces. Salt and pepper to taste. Serve immediately.
Yield: 6 servings , Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 510 Calories
- Total Fat: 23.1g
- Saturated Fat: 9.3g
- Cholesterol: 172mg
- Sodium: 1469mg
- Carbohydrates: 44.3g
- Fiber: 0.1g
- Sugar: 0.8g
- Protein: 30.1g
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