If you’re looking to shortcut your way to a delicious carbonara, this version only takes 7 ingredients and 25 minutes to whip up a rich and creamy pasta dish that your family won’t be able to resist. You can eliminate time and ingredients required to make the traditional egg mixture by using a can of cream of chicken soup. Plus, the bacon you layer in will add a smoky dimension, while the Parmesan gives it a rich, nutty flavor boost.
Servings: 4
Ingredients:
- • 4 slices of bacon
- • 1 large shallot or 1 small yellow onion, chopped (about ½ cup)
- • 1 can condensed cream of chicken soup
- • 3½ cups chicken broth
- • ½ cup grated Parmesan cheese
- • 8 ounces uncooked spaghetti
- • 1 cup frozen peas, thawed
Directions:
- • Cook the bacon in a 6-quart saucepan 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 of the drippings.
- • Add shallots to the drippings and cook for 1 minute, stirring.
- • Stir in the soup, broth and cheese and bring to a boil.
- • Stir in the uncooked spaghetti and reduce heat to medium-low, cooking an additional 10 minutes or until spaghetti is tender and soup mixture thickened.
- • Stir in peas.
- • Crumble bacon and add to the mixture.
- • Season to taste with salt and pepper.
- • Sprinkle additional cheese on top before serving.
