Rich and creamy, this One Pot
Why We Love This One Pot
Spaghetti Carbonara Recipe
Here at Food Dolls, we can never say no to a good one pot pasta dish. They’re weekly staples in our homes and are game changers when it comes to getting dinner on the table. In fact, we love them so much that we even created a roundup of our top 5 options! However, we might need to revise it and add this recipe to the list. Creamy and comforting, it’s not only insanely delicious but also:
- Cooked in one pot for easy cleanup
- Ready in less than 30 minutes
- Loaded with a good balance of protein, fats, and carbs for a filling meal
- Great for feeding a crowd
- Freezer-friendly and perfect for
What Is Carbonara?
If you’re unfamiliar, carbonara is a popular Italian pasta dish that originated in Rome and features a creamy sauce that includes cured pork, garlic, heavy cream, cheese, and eggs. The sauce is typically cooked separately and then tossed with
What’s the Difference Between Carbonara and
Although often confused, carbonara and
Is Carbonara the Same as Alfredo?
If helpful, you can think of carbonara as a type of elevated alfredo. However, the two are not the same. You see, alfredo is a fairly basic sauce that consists of cream, Parmesan, and parsley.
Featuring the same ingredients, carbonara is a more complex sauce and also contains pork such as pancetta or bacon, garlic, egg yolks, and more.
Ingredients You’ll Need
Just a handful of ingredients will create the creamiest, most mouthwatering pasta you’ll ever taste. Here’s what you’ll need:
- Unsalted Butter – This is used to coat the bottom of the pot, preventing the rest of the ingredients from sticking while also allowing for easy sautéeing and a richer taste.
- Bacon – We used turkey bacon, but regular bacon can be used, too.
- Seasonings – Garlic, thyme, oregano, salt, and pepper, create the most incredible taste.
- Spaghetti – Make sure you use uncooked
spaghettinoodles. If needed, gluten-free spaghettiworks just as well!
- Broth – Using low-sodium chicken broth is our secret to creating the absolute best
spaghetticarbonara. As the noodles cook, they absorb the broth for an even better taste.
- Egg Yolks – Used to form the carbonara sauce, egg yolks add rich flavor and help bind the fat from the bacon and cream to the noodles.
- Heavy Cream – The base of the sauce, heavy cream, like egg yolks, help hold everything together so every bite of
spaghettiis loaded with creamy carbonara sauce.
- Peas – These add a nice pop of color, a bit of extra crunch, and fiber to help keep you full!
- Parmesan Cheese – For the best carbonara, we recommend using freshly grated Parmesan cheese.
How to Make Carbonara
A common belief about
- Melt the butter in a saucepan or dutch oven.
- Cook the bacon until crispy, and set it aside.
- Add the garlic and seasonings, and cook until soft and translucent.
- Place the
spaghettiand broth in the pot. Then, cover, and cook to al dente.
- While the pasta cooks, whisk the egg yolks and cream.
- Once the
spaghettihas cooked, pour the mixture into the pot.
- Add bacon, peas, and Parmesan.
- Mix to combine, and remove from the heat to allow the carbonara sauce to thicken.
- Serve hot topped with extra Parmesan cheese!
Storage & Reheating Options
If you’re looking for an easy make-ahead pasta recipe, you’re in luck! This
When you’re ready to eat, just reheat thawed carbonara in the microwave or in a small saucepan on the stove. If the sauce looks a bit dry, freshen it up with a splash of broth, and mix to combine.
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More One Pot Pasta Recipes
Can’t get enough one pot recipes? Try more of our favorites!
- Loaded with veggies and bursting with cheesy flavor, this One Pot Veggie Pasta is so good the kids won’t even realize it’s healthy.
- Nourishing, refreshing, and every bit as flavorful as it is vibrant, this One Pot Greek Couscous is a family-favorite dish.
- This One Pot Cajun Pasta is high-protein, full of veggies, and so quick to make.
- Everything you love about lasagna with half the work, this One Pot Lasagna is ready in just 15 minutes!
One Pot Spaghetti Carbonara
- 1 Tablespoon unsalted butter
- 4 strips turkey bacon
- 5 cloves garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoons dried oregano
- 16 ounces 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 teaspoon kosher salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- parmesan cheese shavings for garnish
- Melt butter in a deep pot or dutch oven over medium heat. Then, add chopped 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 ofollowed by salt, pepper, thyme, and oregano.
- Allow the garlic to cook until soft and slightly translucent. Add the spaghetti and broth. Cover and cook for 9-11 minutes or until the spaghetti reaches al dente (or the preferred texture).
- While the pasta cooks, whisk 2 egg yolks into heavy cream. Once the pasta has cooked, pour the heavy cream and egg yolk mixture into the pot. Stir until smooth and creamy. Note: Make sure to thoroughly combine the egg yolks with the heavy cream to prevent the yolks from curddlin when added to the pot.
- Add the turkey bacon back into the pot along with the Parmesan and peas. Mix to combine, and remove from the heat.
- The sauce will thicken after a few minutes. Serve hot with a sprinkle of grated Parmesan, if desird.