One Pot Spaghetti Carbonara
This one-pot wonder makes a simply delicious recipe easier than ever. Pasta cooks right in the sauce adding to the rich creaminess that comes from cream of chicken soup. Bacon adds a smoky note while Parmesan gives a great flavor boost.
Ingredients
4 slices bacon, chopped
1 large shallot, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3.5 cups Swanson® Natural Goodness® Chicken Broth
0.5 cup grated Parmesan cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed
1 large shallot, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3.5 cups Swanson® Natural Goodness® Chicken Broth
0.5 cup grated Parmesan cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed
Instructions
Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.
Stir the soup, broth and cheese in the saucepot and heat to a boil. Stir in the 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 and sprinkle with the additional cheese just before serving, if desired.
Stir the soup, broth and cheese in the saucepot and heat to a boil. Stir in the 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 and sprinkle with the additional cheese just before serving, if desired.
One Pot Spaghetti Carbonara
This one-pot wonder makes a simply delicious recipe easier than ever. Pasta cooks right in the sauce adding to the rich creaminess that comes from cream of chicken soup. Bacon adds ...
Directions
Print
Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.Stir the soup, broth and cheese in the saucepot and heat to a boil. Stir in the 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 and sprinkle with the additional cheese just before serving, if desired.
Ingredients
4 slices bacon, chopped1 large shallot, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup3.5 cups Swanson® Natural Goodness® Chicken Broth0.5 cup grated Parmesan cheese8 ounces uncooked spaghetti1 cup frozen peas, thawed
Summer Farro Salad
Farro’s firm texture and slightly nutty ...
Chicken Parmigiana
Learn how to make a crispy, succulent, and...
Beef Wellington
Looking for an impressive dish for the hol...
Pork with Roasted Peppers & Potatoe...
This one skillet meal is super easy to get...