Craving creamy pasta but short on time? This Campbell’s One Pot Spaghetti Carbonara recipe delivers restaurant-quality flavors in under 30 minutes using a single pot. Perfect for busy weeknights, it transforms pantry staples into a velvety dish that consistently earns rave reviews from home cooks.

Why This Recipe Works

1. Time Efficiency: Combines prep and cooking steps in one vessel (no separate boiling required)
2. Flavor Science: Campbell’s Condensed Cream of Chicken Soup acts as both sauce base and thickening agent
3. Texture Control: Specific pasta-to-liquid ratios prevent mushiness
4. Adaptability: Easily modified for dietary restrictions without sacrificing creaminess

Ingredients (Serves 4)

• 12 oz spaghetti
• 4 cups water
• 1 (10.5 oz) can Campbell’s Condensed Cream of Chicken Soup
• 1 cup grated Parmesan cheese (+ extra for serving)
• 6 strips thick-cut bacon, diced
• 3 garlic cloves, minced
• 1 tsp freshly ground black pepper
• Optional: Chopped parsley for garnish

Tested Note: For authentic carbonara texture, use freshly grated Parmigiano-Reggiano rather than pre-shredded varieties (America’s Test Kitchen, 2022).

Step-by-Step Instructions

1. Brown the Bacon
   Cook diced bacon in Dutch oven over medium heat until crispy (5-7 minutes). Reserve 2 tbsp fat; drain excess.

2. Build the Base
   Add garlic to bacon fat, sauté 30 seconds until fragrant. Pour in water and soup concentrate, whisking until smooth.

3. Cook Pasta
   Break spaghetti in half, submerge in liquid. Simmer uncovered 12-14 minutes, stirring every 3 minutes to prevent sticking.

4. Finish the Sauce
   Remove from heat. Stir in Parmesan gradually until fully incorporated. The residual heat will melt cheese without curdling.

5. Final Touches
   Fold in bacon bits and black pepper. Let rest 2 minutes – sauce will thicken to perfect coating consistency.

Pro Tips from Professional Chefs

• Temperature Control: Maintain steady simmer (190°F-200°F) using infrared thermometer for ideal starch release
• Stirring Technique: Use tongs for gentle folding motion rather than vigorous stirring
• Salt Management: Campbell’s soup contains 870mg sodium per serving – no additional salt needed (USDA Nutrition Database)
• Leftover Hack: Store with parchment paper pressed against surface to prevent skin formation

Nutritional Breakdown (Per Serving)

*Based on USDA FoodData Central analysis using branded ingredients

Common Modifications

• Gluten-Free: Use Barilla GF spaghetti + Progresso GF cream soup
• Vegetarian: Substitute bacon with sautéed mushrooms + liquid smoke
• Lighter Version: Swap half Parmesan with Greek yogurt + add lemon zest

The recipe’s success lies in its precise liquid ratio – every tablespoon matters when cooking pasta directly in sauce. For best results, use standard spaghetti (not thin or thick-cut varieties) and avoid substituting the condensed soup with regular broth.

Serve immediately with crusty bread to soak up remaining sauce. Want more depth? Finish with a drizzle of quality olive oil and red pepper flakes. This versatile base also works well with added peas or sun-dried tomatoes for extra veggie content.

Hungry for more one-pot wonders? Try our twist on Campbell’s Chicken & Rice Casserole next – another weeknight savior that maximizes flavor while minimizing cleanup.