If you’ve never made pasta carbonara at home, give this recipe a try! This One Pot Pasta Carbonara is comfort food at it’s best – loaded with cream, cheese and bacon! Check out our Pasta Carbonara video below to see just how easily this recipe comes together!

As a food blogger and recipe developer, I make a lot of food. A LOT. More than my family can eat, if I can be honest. So, we spread the love around to family, friends, neighbors and strangers. You know what didn’t get shared? This One Pot Pasta Carbonara recipe.

Ohmygoodness. My videographer, Chris, and I housed it. Like fighting-with-forks-to-get-the-last-bite housed it.

Don’t you love a meal that’s delicious, super-easy and comes together in less than 15 minutes? That’s this One Pot Pasta Carbonara. Don’t let the fancy-schmancy word “carbonara” fool you. It’s simply a sauce that comes together with by whisking eggs and cream and adding it to the hot pasta, allowing the warmth from the noodles to “cook” the eggs in the sauce.

It’s thick, creamy, cheesy, and…. bacony. Is your stomach growling yet? Let’s get cooking!

Check out Forks and Folly’s newest video recipe, then print off the recipe below. You’ll be sooooo glad you did!

One Pot Pasta Carbonara

Yield:

Ingredients

1 pound spaghetti
5 cups chicken broth
1/2 pound bacon, chopped
3 garlic cloves, minced
2 large eggs
1/2 cup heavy cream
1 cup shredded parmesan cheese
1/2 cup frozen peas, thawed
2 tablespoons parsley
Salt and pepper, to taste

Instructions

Place a large dutch oven pot over medium high heat. Add the bacon and cook until crisp. Remove the bacon from the fat and drain on paper towels.
To the bacon fat, add the garlic, chicken broth, and a pinch of salt. Cover and bring to a boil.
Stir in the pasta, ensuring there's enough space (you may want to break the noodles in half). Cover and simmer for7-9 minutes, stirring occasionally so the noodles don't stick.
While the pasta is cooking, whisk the eggs, cream and cheese in a bowl.
The pasta is done when then noodles are just shy of al dente. You want a firm bite, as the noodles will cook a little more once sauced.
Slowly, while constantly stirring quickly, add the egg mixture to the pasta. *Adding the mixture to quickly will result in scrambled eggs. Not what we're going for here!
Let the sauce and pasta simmer for another minute, until al dente, then add in the cooked bacon, peas, parsley and salt and pepper to taste.
Plate, garnished with additional parmesan and herbs if desired.