One-Pot Spaghetti Carbonara

One-Pot Spaghetti Carbonara

from campbells.com
25 min

Want to shortcut your way to a delicious carbonara on a weekend? This version takes only 7 ingredients and 25 minutes to a rich and creamy pasta dish that your family won’t be able to resist. The rich creaminess comes from a trusty can of Campbell’s® Cream of Chicken Soup, so you can eliminate time and ingredients in making the traditional egg mixture. Plus, the bacon you layer in will add smoky dimension while the Parmesan gives a rich, nutty flavor boost.   

Ingredients

  • 4 slices bacon
  • 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup grated Parmesan cheese or Pecorino Romano cheese
  • 8 ounces uncooked spaghetti
  • 1 cup frozen peas, thawed

Directions

  1. 1

    Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp

  2. 2

    Remove the bacon and drain on paper towels

  3. 3

    Pour off all but 1 tablespoon drippings

  4. 4

    Add the shallot to the drippings in the saucepot and cook and stir for 1 minute

  5. 5

    Stir in the soup, broth andcheese and heat to a boil

  6. 6

    Stir in the uncooked spaghetti

  7. 7

    Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally

  8. 8

    Stir in the peas

  9. 9

    Crumble the bacon and add

  10. 10

    Season to taste with salt and black pepper

  11. 11

    Sprinkle with additional cheese just before serving, if desired