This one-pot method for cooking pasta is quick, easy, and the perfect way to make quick, creamy, and flavorful spaghetti alla carbonara.

A serving of creamy, one-pot spaghetti carbonara garnished with chopped parsley and freshly ground black pepper.

If you’ve never tried the one-pot method of cooking pasta, this recipe is a good one to start with. All the ingredients are combined in the same pot and the spaghetti is cooked much in the way you cook rice, with just enough liquid to make it tender. Because the starch from the pasta doesn’t get drained away in the cooking water the dish has a naturally creamy consistency that’s only enhanced by the addition of the eggs and Parmesan cheese.

One-Pot Spaghetti Alla Carbonara

One-Pot Spaghetti Alla Carbonara

4.5 from 4 votes
Leave a Review »
This one-pot method for cooking pasta is quick, easy, and the perfect way to make quick, creamy, and flavorful spaghetti alla carbonara.
Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Print Recipe Pin Recipe Save Recipe

Ingredients

  • 6 ounces thick-cut bacon, cut into 1/4-inch dice
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, very finely chopped
  • 3 tablespoons dry white wine or vermouth
  • 3-1/2 cups low sodium chicken broth, plus more if needed
  • 10 ounces thin spaghetti
  • 2 large eggs, lightly beaten
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper

Instructions

  • Add the bacon to a Dutch oven or stockpot and fry over medium-high heat until crisp. Transfer to a paper towel-lined plate and drain the excess fat from the pan (don’t wipe it out).
  • Add the olive oil and return the pan to the stove over medium heat. Add the shallot and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes longer.
  • Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom with a spatula. Stir in 3-1/2 cups of the chicken broth, increase the heat slightly and bring the broth to a simmer.
  • Combine the eggs and cheese in a small bowl and set aside.
  • Break the spaghetti in half, add it to the pan and give it a gentle stir. Cover the pan just long enough for the spaghetti to soften to a point where you can stir it without it breaking, about 2 minutes.
  • Uncover the pan, add the reserved bacon and continue cooking, stirring frequently, until the spaghetti is tender and nearly all of the broth has been absorbed.
  • If you feel the broth is being absorbed too quickly, reduce the heat and stir in up to 1/4 cup more.
  • Once the spaghetti is cooked, reduce the heat to low and add the egg mixture and the parsley. Toss with tongs to combine thoroughly and season to taste with salt and pepper.
  • Plate individual portions and serve immediately.
Author: Lynne Webb
Course: Pasta
Cuisine: Italian
Calories: 563kcal, Carbohydrates: 32g, Protein: 32g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 19g, Cholesterol: 157mg, Sodium: 1318mg, Fiber: 2g, Sugar: 2g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!