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One-Pot Spaghetti Carbonara

This One-Pot Spaghetti Carbonara makes a simply delicious recipe easier than ever. Our version of spaghetti carbonara has only 7 ingredients and the pasta cooks right in the sauce. The rich creaminess comes from cream of chicken soup, so you don't have to spend time making an egg mixture for the sauce. Bacon or pancetta adds a smoky note while Parmesan gives a great flavor boost. This One-Pot Spaghetti Carbonara is perfect comfort food- and ready in only 25 minutes!

Lemon spinach risotto on a round plate.

Prep Time: 5 minutes

Total Time: 25 Minutes

Serves: 4 people


  • 4 slices bacon

  • 1 large shallot or 1 small yellow onion, chopped (about ½ cup)

  • 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup (or 98% Fat Free Cream of Chicken Soup)

  • 3 ½ cups Swanson® Natural Goodness® Chicken Broth

  • ½ cup grated Parmesan cheese or Pecorino Romano cheese

  • 8 ounces uncooked spaghetti

  • 1 cup frozen peas, thawed


  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. 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.

  2. 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.


  • 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!


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