One-Pot Spaghetti Carbonara
This One-Pot Spaghetti Carbonara is perfect comfort food- and ready in only 25 minutes!
Campbell’s®
Campbell’s®
Recipe - Cottage Grove
One-Pot Spaghetti Carbonara
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
4 slices bacon
1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
3 1/2 cups Swanson® Natural Goodness® Chicken Broth
1/2 cup grated Parmesan cheese or Pecorino Romano cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed
Directions
- Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.
- Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. 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. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.
Tips
- For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.
- Save on prep time by substituting frozen diced onion for the shallot!
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Farmland Bacon, Classic Cut, Naturally Hickory Smoked, 16 Ounce
$6.99 was $8.59$0.44/oz
Fresh Shallots, 0.25 Pound
$6.99/lb$6.99/lb
Campbell's® Condensed Cream of Chicken Soup, 10.5 Ounce
$1.69$0.16/oz
Swanson® Natural Goodness® 100% Natural, 33% Less Sodium Chicken Broth, 32 Ounce
$3.49$0.11/oz
ESSENTIAL EVERYDAY Cheese, Parmesan, Grated, 8 Ounce
$3.79$0.47/oz
Creamette Spaghetti, 16 Ounce
$1.99 was $2.19$0.12/oz
Directions
- Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.
- Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. 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. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.
Tips
- For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.
- Save on prep time by substituting frozen diced onion for the shallot!