A One-Pot Approach to Creamy Carbonara
- Servings: 4
- Total Time: 35 minutes
- Effort Level: Simple
Our version of one-pot spaghetti carbonara shows how this simple cooking method can streamline the process without sacrificing the flavor and texture of a properly prepared carbonara. Cooking the pasta in a measured amount of broth creates a naturally silky base, while bacon, shallots, garlic, and a splash of wine build flavor along the way.
Instead of relying on shortcuts, the finish stays true to carbonara technique. The eggs and Parmesan are whisked together, added off the heat, and tossed quickly to form a smooth, creamy sauce that coats the pasta. It’s a practical approach for weeknight cooking that yields stellar results without a lot of fuss.
Ingredient Notes and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Thick-cut bacon – Thick-cut bacon stays meaty and crisp and provides flavor and a bit of fat for building the sauce. You can substitute pancetta, which is more traditional, but the flavor won’t have the same smoky quality.
- Shallot and garlic – Shallot adds a milder, slightly sweet onion note that blends smoothly into the sauce, while garlic brings depth. If you don’t have shallot, substitute a small amount (1 tablespoon) of finely chopped yellow onion.
- Dry white wine – Wine is used to deglaze the pan and lift the flavorful browned bits from the bottom (the fond). It also adds a subtle acidity that balances the richness of the dish. A dry, drinkable white like Pinot Grigio works well. If you prefer not to use wine, substitute additional chicken broth.
- Chicken broth – Broth replaces traditional pasta water in the one-pot method and becomes part of the sauce as it reduces. Use a low-sodium broth to control salt levels, since the bacon and Parmesan both contribute salt.
- Thin spaghetti – Thin spaghetti cooks quickly and absorbs the broth evenly, helping create a cohesive, creamy texture. Thicker pasta can be used, but may require more liquid and a longer cook time to achieve the same result.
Prep Overview
How to Make One-Pot Spaghetti Carbonara
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by cooking the bacon until crisp, then use the same pan to sauté the shallot and garlic, keeping a little of the bacon fat for flavor. Next, deglaze the pan with white wine before adding the broth for even more depth.
Once the broth is added, the spaghetti goes in dry to simmer. Stir occasionally to keep the strands separate and ensure even cooking. By the time the spaghetti is done, nearly all the liquid will have been absorbed, and what remains will be lightly thickened.
While the spaghetti is still hot, stir in the bacon and remove the pan from the heat – this prevents the eggs from scrambling once they’re added. Working quickly, add the egg and Parmesan mixture and toss until the spaghetti is evenly coated. The residual heat of the pasta is just enough to cook the eggs into a silky, smooth sauce.
Finish with fresh parsley and a few grinds of black pepper, then serve right away while the sauce is at its best. A simple green salad alongside makes a nice contrast to the richness of the pasta and rounds out the meal.
Tested Tips
- Stir the pasta regularly as it cooks – This helps prevent sticking and ensures the spaghetti cooks evenly as it absorbs the broth.
- Take the pan off the heat before adding the eggs – This is the most important step for a smooth sauce. Direct heat can scramble the eggs instead of forming a creamy coating.
More Pasta with Bacon
If you like the balance of smoky bacon and creamy pasta in this one pot spaghetti carbonara, try Blue Cheese Pasta with Bacon and Caramelized Onions, a rich combination of tangy cheese, sweet onions, and crisp bacon; Orecchiette with Brussels Sprouts and Bacon, a hearty pasta with nutty sprouts and savory bacon; and Spaghetti with Bacon, Onion and Thyme, a simple, aromatic dish with herbs and caramelized onion.
One-Pot Spaghetti Carbonara
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
- 3-1/2 cups low sodium chicken broth, plus more if needed
- 10 ounces thin spaghetti
- 2 large eggs, lightly beaten
- 1 cup finely grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Heat a large sauté pan over medium heat. Add the bacon and cook until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate and drain off excess fat, leaving a thin layer in the pan.
- Add the olive oil and shallot. Sauté until softened, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the wine and deglaze the pan, scraping up any browned bits. Add 3-1/2 cups of chicken broth and bring to a gentle simmer.
- While the broth heats, whisk together the eggs and grated Parmesan in a small bowl. Set aside.
- Break the spaghetti in half and add it to the pan. Stir gently to separate. Cover briefly (about 2 minutes) just until the pasta softens enough to stir easily.
- Uncover and continue cooking, stirring frequently, until the pasta is tender and most of the liquid is absorbed, 7 to 9 minutes. Add up to 1/4 cup additional broth if the mixture becomes too dry before the pasta is fully cooked.
- Stir in the reserved bacon and remove the pan from direct heat.
- Quickly add the egg and cheese mixture, tossing continuously with tongs to coat the pasta and create a smooth, creamy sauce (this prevents the eggs from scrambling).
- Stir in the parsley, season to taste with salt and freshly ground black pepper, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good.
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