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Creamy One-Pot Carbonara

creamy one-pot carbonara - featured image

A quick and easy creamy one-pot carbonara recipe perfect for busy weeknights, featuring smoky pancetta, garlic, Parmesan, and a silky sauce made by stirring eggs and cheese into hot pasta.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti or linguine
  • 6 ounces (170 grams) pancetta, diced (substitute with thick-cut bacon if needed)
  • 3 cloves garlic, minced
  • 3 large eggs, room temperature
  • 1 cup (100 grams) Parmesan cheese, finely grated
  • ½ cup (120 ml) heavy cream (optional)
  • 3 cups (720 ml) chicken broth
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Dice pancetta and mince garlic. Grate Parmesan cheese and whisk together eggs and cheese in a mixing bowl. Set aside.
  2. Heat olive oil over medium heat in a large deep skillet or wide pot. Add pancetta and cook until crispy and golden, about 5-7 minutes.
  3. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
  4. Pour in chicken broth and bring to a gentle boil. Add spaghetti, pressing gently to submerge. Stir occasionally to prevent sticking. Cook uncovered until pasta is al dente and most broth is absorbed, about 10-12 minutes.
  5. Lower heat and stir in heavy cream.
  6. Remove pan from heat. Quickly pour in egg and Parmesan mixture, stirring vigorously to coat pasta and create a silky sauce.
  7. Season with salt and freshly ground black pepper.
  8. Serve immediately with extra Parmesan and black pepper.

Notes

Remove pan from heat before adding egg mixture to avoid scrambling eggs. Use freshly grated Parmesan for best flavor. If sauce is too thick, add reserved pasta water or broth to loosen. Crispy pancetta is essential for flavor. Leftovers keep well for up to 2 days; reheat gently with added broth or cream.

Nutrition

Keywords: carbonara, one-pot, creamy pasta, pancetta, easy dinner, weeknight meal, quick recipe