• 6 ounces thick-cut bacon, cut into 1/4-inch dice. While traditional carbonara uses guanciale or pancetta, thick-cut bacon offers a readily available, smoky alternative that renders beautifully.
• 2 tablespoons extra virgin olive oil. A good quality olive oil enhances the flavor profile and aids in sautéing the aromatics.
• 1 medium shallot, finely chopped. Shallots provide a delicate onion flavor that is less pungent than regular onions, perfect for this subtle sauce.
• 2 cloves garlic, very finely chopped. Fresh garlic is essential for that unmistakable aromatic base.
• 3 tablespoons dry white wine or vermouth. This is used to deglaze the pot, lifting all those flavorful browned bits from the bottom and adding a layer of sophisticated acidity.
• 3-1/2 cups low sodium chicken broth, plus more if needed. Using low sodium broth allows you to control the overall saltiness of the dish, ensuring it’s perfectly seasoned.
• 10 ounces thin spaghetti. Thin spaghetti cooks quicker and absorbs the flavors beautifully in the one-pot method.
• 2 large eggs, lightly beaten. These form the creamy, unctuous sauce when combined with the pasta’s starch and residual heat.
• 1 cup freshly grated Parmesan cheese. Freshly grated Parmesan melts smoothly and provides a superior nutty, salty flavor compared to pre-shredded varieties.
• 3 tablespoons fresh parsley, finely chopped. A sprinkle of fresh parsley adds a pop of color and a burst of herbaceous freshness.
• Salt and freshly ground black pepper, to taste. Season generously, especially with black pepper, which is a hallmark of authentic carbonara.

1. Begin by adding the diced thick-cut bacon to a large Dutch oven or a sturdy stockpot. Fry the bacon over medium-high heat, stirring occasionally, until it becomes wonderfully crisp and golden brown. Once cooked, use a slotted spoon to transfer the crispy bacon pieces to a plate lined with paper towels, allowing any excess fat to drain. Crucially, leave about 1-2 tablespoons of the rendered bacon fat in the pan for the next steps; do not wipe it out, as this fat is essential for flavor.
2. Return the pan to the stove over medium heat. Add the extra virgin olive oil to the remaining bacon fat. Once shimmering, add the finely chopped shallot and sauté, stirring frequently, until it softens and becomes translucent, which usually takes about 2 to 3 minutes. Next, add the very finely chopped garlic and continue cooking for another 1 to 2 minutes, until it releases its fragrant aroma. Be careful not to burn the garlic, as this can turn bitter.
3. Pour in the dry white wine or vermouth to deglaze the pan. Using a spatula, scrape up any flavorful browned bits that have accumulated on the bottom of the pot. This step is vital for building a rich flavor base. Stir in 3-1/2 cups of the low sodium chicken broth. Increase the heat slightly and bring the broth to a gentle simmer, allowing the flavors to meld together.
4. In a separate small bowl, lightly beat the two large eggs. Gradually add the freshly grated Parmesan cheese to the eggs, stirring until well combined. Set this mixture aside; it will be added at the very end to create the signature creamy carbonara sauce.
5. Break the thin spaghetti in half to ensure it fits easily into the pot and is easier to manage. Add the broken spaghetti to the simmering broth and give it a gentle stir to ensure all strands are submerged. Cover the pan with a lid for approximately 2 minutes, just long enough for the spaghetti to soften slightly so that you can stir it without breaking the strands.
6. Uncover the pan. Add the majority of the reserved crispy bacon back into the pot, saving a small portion for garnish. Continue cooking the spaghetti, stirring frequently, until it becomes tender to the bite (al dente) and nearly all of the chicken broth has been absorbed. This frequent stirring prevents the pasta from sticking and helps release its starches, contributing to the sauce’s creaminess.
7. Keep a close eye on the liquid level. If you notice the broth is being absorbed too quickly and the pasta isn’t quite tender yet, reduce the heat to low and stir in an additional 1/4 cup of chicken broth, or more, as needed, a tablespoon at a time, until the pasta reaches your desired doneness. The goal is perfectly cooked pasta with a rich, thick sauce.
8. Once the spaghetti is perfectly cooked and the liquid has reduced to a creamy sauce, reduce the heat to its lowest setting. Immediately add the beaten egg and cheese mixture along with the finely chopped fresh parsley. Using tongs, quickly and vigorously toss the pasta to combine thoroughly. The residual heat from the pasta will gently cook the eggs, creating a silky, luscious sauce without scrambling them. Season generously to taste with salt and a generous amount of freshly ground black pepper.
9. Plate individual portions of the creamy carbonara immediately. Garnish each serving with the remaining crispy bacon and an extra sprinkle of fresh parsley or Parmesan cheese, if desired. Serve hot and enjoy the rich, satisfying flavors of your homemade one-pot masterpiece!

Nutrition Information