This One Pot Pasta Carbonara recipe includes all the classic carbonara ingredients, reimagined into a quick, easy one-pot meal you can make in about 30 minutes.
A few weeks ago I visited a new San Diego spot called Flour & Barley, just a few blocks from my condo. While the restaurant is known for pizza and craft beer, what stuck with me most was their Pork Belly Carbonara — a rich, creamy pasta that was impossible to stop thinking about. I loved the flavors so much that I went home and created a simplified, one-pot version to capture that same creamy comfort without a lot of fuss.
One-pot cooking is one of my favorite shortcuts: fewer dishes, faster cleanup, and big flavor with minimal effort. This carbonara keeps the traditional components — bacon, Parmesan, garlic, eggs, and freshly cracked pepper — but puts them together in a new, practical way. The pasta cooks right in the skillet with the bacon and broth, and the eggs are gently set on top so you get that satisfying, runny yolk when you serve.
One Pot Pasta Carbonara Ingredients
- 4 slices thick-cut bacon, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp coarse ground black pepper
- ½ lb (225 g) spaghetti noodles, broken in half
- 2 cups (480 ml) chicken broth
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 tsp chopped chives (optional)
- ½ tsp red pepper flakes (optional)
One Pot Pasta Carbonara Instructions
- Place a large skillet over medium-high heat and add the chopped bacon. Cook until crispy, about 3–4 minutes.
- Add the minced garlic and sauté for 1–2 minutes until fragrant, taking care not to burn it.
- Drain excess bacon grease from the skillet, leaving a little for flavor. Stir in the salt and black pepper.
- Break the spaghetti noodles in half and add them to the skillet, arranging them so they fit. Pour the chicken broth over the pasta to cover the noodles.
- Bring the mixture to a boil. Once boiling, cover the skillet and reduce the heat to low. Cook for 10 minutes, or until the pasta is nearly tender and most of the liquid is absorbed.
- Remove the lid and stir in the grated Parmesan cheese so it melts into the pasta and creates a creamy coating.
- Crack the two eggs gently on top of the pasta, spacing them apart. Replace the lid and continue cooking over low heat for 6–8 minutes, or until the egg whites are set but the yolks remain soft and runny.
- Remove the skillet from the heat. Divide the pasta between two plates and place one egg on top of each portion. When ready to eat, slice the yolk so it spills over the pasta, creating a velvety sauce.
- Garnish with chopped chives and a sprinkle of red pepper flakes, if desired. Serve immediately.
This method keeps the essence of classic carbonara while simplifying the process and minimizing cleanup. The chicken broth cooks the pasta and helps the Parmesan turn into a silky sauce. Topping each plate with a gently cooked egg gives you that traditional, luscious yolk effect without tempering raw eggs into the hot pasta.
Recipe Notes & Serving Information
- Servings: 2 people
- Prep time: about 7 minutes
- Cook time: about 22 minutes
- Total time: about 29–30 minutes
- Author: Whitney Bond (recipe inspiration and adaptation)
For a milder version, omit the red pepper flakes. To add more texture, fold in sautéed peas or roasted mushrooms once the Parmesan is mixed in. This one-pot carbonara is perfect for a busy weeknight when you want indulgent flavor without the fuss.
Nutrition Facts (approximate per recipe)
- Calories: 1004 kcal
- Carbohydrates: 91 g
- Protein: 48 g
- Fat: 48 g (Saturated fat: 19 g)
- Cholesterol: 245 mg
- Sodium: 3379 mg
- Fiber: 4 g
- Sugar: 3 g
Give this recipe a try and add it to your dinner rotation for an easy, comforting pasta that still feels special. Enjoy the creamy, bacon-forward flavor with minimal cleanup thanks to the one-pot method.