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Quick One-Pot Spaghetti Carbonara

quick one-pot spaghetti carbonara - featured image

A creamy, delicious spaghetti carbonara made quickly in one pot, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 12 oz dried spaghetti
  • 4 oz diced pancetta (or thick-cut bacon as substitute)
  • 3 large eggs, room temperature
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 cloves garlic, minced (optional)
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • About 4 cups water or low-sodium broth

Instructions

  1. In a mixing bowl, whisk together 3 large eggs and 1 cup finely grated Parmesan cheese until smooth. Add a generous pinch of freshly cracked black pepper. Set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 oz diced pancetta and cook until crisp and golden, about 5-7 minutes. Add minced garlic during the last minute if using.
  3. Add 12 oz dried spaghetti and about 4 cups water or low-sodium broth to the skillet. The liquid should just cover the pasta. Increase heat to medium-high and bring to a gentle boil.
  4. Cook pasta uncovered for 9-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. Add a splash of water if it dries out too fast.
  5. Remove skillet from heat. Quickly pour the egg and Parmesan mixture over the hot pasta and stir vigorously with tongs or a fork to create a creamy sauce without scrambling the eggs.
  6. Taste and add salt if needed. Add extra black pepper for a peppery kick. Serve immediately with an extra sprinkle of Parmesan on top.

Notes

Use room temperature eggs to prevent scrambling. Stir quickly off heat when adding egg mixture. Reserve some pasta water to loosen sauce if needed. Freshly grated Parmesan is best. For dairy-free or vegetarian variations, see recipe notes.

Nutrition

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