One-Pot Carbonara

QSis

QSis

Grill Master
Staff member
NCT Patron
This is an adaptation of a recipe I found in a magazine. It was great! Dad and I both liked it!

I will have leftovers this Lenten Friday and leave the bacon off of mine.

Lee

One Pot Carbonara
  • 5 slices bacon
  • 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 1/2 cups Chicken Broth
  • 1/2 cup grated Parmesan cheese or Pecorino Romano cheese
  • 8 ounces uncooked spaghetti (I used angel hair)
  • 1 cup frozen peas, thawed
Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

Carbonara.JPG
 
QSis said:
This is an adaptation of a recipe I found in a magazine. It was great! Dad and I both liked it!

I will have leftovers this Lenten Friday and leave the bacon off of mine.

Lee

One Pot Carbonara
  • 5 slices bacon
  • 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 1/2 cups Chicken Broth
  • 1/2 cup grated Parmesan cheese or Pecorino Romano cheese
  • 8 ounces uncooked spaghetti (I used angel hair)
  • 1 cup frozen peas, thawed
Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

View attachment 48525
Click to expand...
That looks awesome! I’m not a big fan of eggs so this would set in my belly just fine! 😍
 
QSis said:
This is an adaptation of a recipe I found in a magazine. It was great! Dad and I both liked it!

I will have leftovers this Lenten Friday and leave the bacon off of mine.

Lee

One Pot Carbonara
  • 5 slices bacon
  • 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 1/2 cups Chicken Broth
  • 1/2 cup grated Parmesan cheese or Pecorino Romano cheese
  • 8 ounces uncooked spaghetti (I used angel hair)
  • 1 cup frozen peas, thawed
Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

View attachment 48525
Click to expand...
Do you think adding bay scallops would work with this?
 
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