Description
This One Pot Spaghetti Carbonara recipe offers a quick and delicious twist on the classic Italian dish. Combining tender spaghetti, creamy egg yolks, heavy cream, and savory turkey bacon, this meal comes together quickly in a single pot, making cleanup a breeze. Enhanced with garlic, herbs, Parmesan cheese, and fresh peas, it delivers rich flavors and a satisfying texture perfect for any weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon unsalted butter
- 4 strips turkey bacon, chopped
- 5 cloves garlic, minced
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon black pepper, more or less to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 16 ounces uncooked pot sized spaghetti
- 4 cups low-sodium chicken broth
- 2 room temperature egg yolks
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup frozen green peas
For Garnish
- Parmesan cheese shavings for garnish
Instructions
- Cook Turkey Bacon: Melt butter in a deep pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until the edges turn golden brown. Remove the bacon and set aside.
- Sauté Garlic and Seasonings: Add the minced garlic to the pot followed by salt, black pepper, dried thyme, and dried oregano. Cook until the garlic becomes soft and slightly translucent, releasing its aroma.
- Cook Spaghetti: Add the uncooked spaghetti and pour in the chicken broth. Cover the pot and cook for 9-11 minutes or until the spaghetti reaches al dente or your preferred texture, stirring occasionally to prevent sticking.
- Prepare Cream Mixture: While the spaghetti cooks, whisk together the room temperature egg yolks and heavy cream in a separate bowl. This mixture will make the sauce creamy without curdling.
- Combine Cream Mixture: Once the pasta is cooked, pour the egg yolk and heavy cream mixture into the pot. Stir thoroughly until the sauce becomes smooth and creamy, coating the pasta evenly.
- Add Final Ingredients: Return the cooked turkey bacon to the pot along with the shredded Parmesan cheese and frozen green peas. Mix well and remove the pot from the heat to allow the sauce to thicken.
- Serve: Let the sauce thicken for a few minutes. Serve hot, garnished with Parmesan cheese shavings if desired, for an extra burst of cheesy flavor.
Notes
- Ensure egg yolks are at room temperature before mixing with heavy cream to prevent curdling.
- If you prefer a richer flavor, substitute turkey bacon with pancetta or traditional bacon.
- You can use vegetable broth instead of chicken broth for a different flavor profile.
- Adjust salt and pepper according to your taste preferences.
- Add fresh parsley or basil as an optional garnish for added freshness.
