One Pot Spaghetti Carbonara

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Guess what? We’ve received tons of requests for an easy, one-pot carbonara recipe, and guess what? It’s here, and it’s ready to win you over! This spaghetti carbonara is super creamy, indulgent, and unbelievably delicious!

One Pot Spaghetti Carbonara

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Main Course
Servings 8


  • 1 tablespoon unsalted butter
  • 4 strips turkey bacon
  • 5 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 16 ounces uncooked spaghetti
  • 4 cups low-sodium chicken broth
  • 2 room temperature egg yolks
  • 1 cup heavy cream
  • 1 cup frozen green peas
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
  • Parmesan cheese shavings for garnish


  • Start by melting the butter in a deep pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until the edges turn golden brown. Set aside the cooked turkey bacon.
  • In the same pot, add garlic, salt, pepper, thyme, and oregano. Cook until the garlic is soft and slightly translucent.
  • Add the spaghetti and broth, cover, and cook for 9-11 minutes or until the spaghetti is al dente.
  • While the pasta cooks, whisk 2 egg yolks into the heavy cream. Once the pasta is done, pour the cream and egg yolk mixture into the pot. Stir until smooth and creamy, ensuring the yolks are well combined to prevent curdling.
  • Add the cooked turkey bacon back into the pot, along with Parmesan and peas. Mix everything together and remove from heat.
  • The sauce will thicken after a few minutes. Serve it hot with a sprinkle of grated Parmesan, if desired. Enjoy!

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