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One Pot Spaghetti Carbonara

If you’ve been following us for a while, you know we have a tender spot in our hearts for one pot spaghetti recipes. In fact, we recently compiled a list of our top 5 one pot pasta dishes that you can look at here!

Spaghetti carbonara is rich, creamy, and indulgent. And when you find out how easy it is to make our recipe, you are going to be hooked!

One pot pasta is our favorite weeknight meal

And after we tell you why, we are confident that one pot pasta is going to become a part of your weekly meal rotation.

Not only does cooking an entire dinner in a single pot save time and dishes, but it also infinitely adds to the flavor of the dish.

Cooking spaghetti in chicken broth is a game changer. Unlike cooking pasta in water, which doesn’t have much flavor aside from salt, broth adds an extra layer of flavor AND nutritional value.

When you cook pasta, you are essentially rehydrating the spaghetti noodle. This means that the noodles absorb the liquid they are cooking in. By cooking noodles in chicken broth (and all of the herbs, spices, and garlic) your spaghetti is picking up loads of flavor.

Furthermore, pasta noodles naturally release gluten into the liquid they cook in. You may have heard of the trick of adding pasta water to your sauce to thicken it up – this is all thanks to gluten! Well, when you are cooking everything in one pot, the gluten naturally thickens the liquids and makes your sauce that much creamier.

Why is it called spaghetti carbonara?

Interestingly enough, the origin of the name spaghetti carbonara is not definitively known. But there are a couple of theories as to how it got its name!

The first theory has to do with its direct translation. In Italian, the word carbonaro means charcoal burner. It is believed that the dish was first developed in mining towns and served as a hearty meal for those who worked in charcoal factories.

The carbs combined with the meat made for a filling meal after a long hard day’s work. This dish is also made with ingredients that are cheap, easy to find, and that store well.

The second theory about how this famous pasta received it’s name is also interesting! During World War II, American soldiers would bring their daily rations of bacon and eggs to local Italian restaurants. The chefs would add the eggs and bacon to the sauce, and voila! Spaghetti Carbonara is born.

Finally, the last theory about the origin is much more simple than the first two. Many believe that the dish was invented at a restaurant in Rome called La Carbonara. The restaurant is still in existence today, but does not claim itself as the inventor of this notorious Italian dish.

Can I use this recipe to make gluten free spaghetti carbonara?

Yes! You can absolutely make our spaghetti carbonara gluten free. Simply swap in your favorite gluten free pasta in place of traditional spaghetti.

We do recommend following the cook time on the box as gluten free pasta can be more delicate than regular pasta. We also recommend mixing the pasta halfway through the cook time so that it does not stick together.

Other than that, you can follow our recipe as is!

How to make one pot spaghetti carbonara

  1. Melt butter in a deep pot or dutch oven. Then add chopped up turkey bacon and cook until the edges of the bacon turn golden brown.
  2. Remove the turkey bacon from the pot and set aside.
  3. Add garlic to the pot – keeping it on medium-high heat – followed by salt, pepper and herbs. Allow the garlic to cook in the bottom of the pot until soft and slightly translucent.
  4. Add the spaghetti and broth, and cover the pot. Cook the pasta for 9-11 minutes, until it reaches al dente (or your preferred texture).
  5. While the pasta cooks, whisk 2 egg yolks into heavy cream. When the pasta is cooked, pour the heavy cream and egg yolk mixture into the pot. Mix in with the cooked pasta to create the sauce.
    • Note: Make sure to thoroughly combine the egg yolks with the heavy cream so the yolks do not curdle when added to the pot.
  6. Add the turkey bacon back into the pot along with the parmesan and peas.
  7. Mix everything together thoroughly and allow it to come together in the pot or dutch oven with the burner turned off. You’ll notice the sauce will thicken after a couple of minutes.
  8. Serve hot with a sprinkle of grated parmesan.

One Pot Spaghetti Carbonara

Spaghetti carbonara is rich, creamy, and indulgent. And when you find out how easy it is to make our recipe, you are going to be hooked!
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course dinner, lunch
Cuisine American, Italian
Servings 8
Calories
Ingredients
  
  • 1 tbsp unsalted butter
  • 4 strips turkey bacon
  • 5 cloves garlic
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 16 oz uncooked pot sized spaghetti
  • 4 cups low-sodium chicken broth
  • 2 room temperature egg yolks
  • 1 cup heavy cream
  • 1 cup frozen green peas
  • 1 cup shredded parmesan cheese
  • 1 tsp kosher salt (more or less to taste)
  • 1/2 tsp black pepper (more or less to taste)
  • parmesan cheese shavings for garnish
Instructions
 
  • Melt butter in a deep pot or dutch oven. Then add chopped up turkey bacon and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot and set aside.
  • Add garlic to the pot - keeping it on medium-high heat - followed by salt, pepper, thyme, and oregano.
  • Allow the garlic to cook in the bottom of the pot until soft and slightly translucent. Add the spaghetti and broth, and cover the pot. Cook the pasta for 9-11 minutes, until it reaches al dente (or your preferred texture).
  • While the pasta cooks, whisk 2 egg yolks into heavy cream. When the pasta is cooked, pour the heavy cream and egg yolk mixture into the pot. Mix in with the cooked pasta to create the sauce. Note: Make sure to thoroughly combine the egg yolks with the heavy cream so the yolks do not curdle when added to the pot.
  • Add the turkey bacon back into the pot along with the parmesan and peas. Mix everything together thoroughly and allow it to come together in the pot or dutch oven with the burner turned off.
  • You’ll notice the sauce will thicken after a couple of minutes. Serve hot with a sprinkle of grated parmesan.

Video

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Recipe Rating




33 Comments

  1. 5 stars
    Just tried this recipe substituted the turkey for standard bacon. I have to say it was absolutely fantastic. Looking forward to try another recipe soon.
    Second on I have tried both a success

      1. 2 stars
        It’s not spaghetti carbonara, it’s pasta with cream sauce, in real carbonara you don’t use cream at all, sauce is made out of eggs and cheese.