Creamy, cozy, and made in just ONE pot—this spaghetti carbonara is your new weeknight go-to. No straining, no fuss, and zero leftovers guaranteed.

I remember when I first tried making carbonara—I had three pots boiling, bacon flying, and ended up with scrambled eggs instead of sauce. 😅

But this one-pot version? Game-changer.

Everything cooks in the same pot, from the pasta to the crispy bacon to that dreamy, cheesy sauce. It’s rich without being heavy, and feels like something you’d order in a fancy Italian restaurant—except it takes 30 minutes and happens while you're still in yoga pants.

Ingredients

• 12 oz spaghetti

• 5 strips uncured bacon, chopped

• 3 cloves garlic, minced

• 4 cups water (plus more as needed)

• 1 cup grated Parmesan cheese

• 2 eggs + 1 egg yolk, room temp

• Salt & freshly ground black pepper, to taste

• Optional: chopped parsley or extra Parmesan for garnish

Instructions

1. Cook the bacon:
   In a large deep skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving a bit of the fat in the pot.

2. Sauté the garlic:
   Add garlic to the bacon fat and sauté for about 1 minute until fragrant (don’t let it burn!).

3. Add pasta & water:
   Add spaghetti and pour in 4 cups of water. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the water is absorbed (about 10 minutes). Add a little more water if it dries out too quickly.

4. Make the sauce:
   In a small bowl, whisk together the eggs, egg yolk, and Parmesan.

5. Finish the dish:
   Remove pot from heat. Slowly pour in the egg mixture while tossing the hot pasta quickly with tongs to create a creamy sauce (the heat will gently cook the eggs). Stir in the crispy bacon and season with salt and LOTS of black pepper.

6. Garnish and serve:
   Top with more cheese, parsley, or a drizzle of olive oil if you’re feeling fancy. Serve immediately!

Sarah’s Tips

• Room temp eggs are key to a smooth sauce—cold eggs can clump!

• No bacon? Try turkey bacon or chopped prosciutto.

• Dairy-free? Use dairy-free Parmesan-style cheese and a splash of unsweetened oat milk for creaminess.

Why I Love This Recipe

This is my comfort food reset button. It’s rich, savory, and deeply satisfying without making me feel sluggish. And because it’s all made in one pot, I can actually enjoy the post-dinner peace without a pile of dishes staring me down.

It also impresses the whole family—even my picky eater calls this one “restaurant noodles.” 🙌

Nutrition (per serving – serves 4)

• Calories: 480

• Protein: 22g

• Carbs: 48g

• Fat: 22g

• Fiber: 2g

• Sugar: 2g