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Creamy One Pot Pasta

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Is there anything better than a one pot pasta? One pot pastas are the ultimate weeknight dinner because they come together in under 30 minutes, you don’t have to do much work, and they taste amazing. This version is a play on a carbonara. If you have read my other posts, you might know that carbonara is my favorite pasta preparation. When I visited Italy as a kid, I ate carbonara every day. And I would still do that now if I wouldn’t also gain 20 pounds in the process.

Carbonara is traditionally made with guanciale, eggs, and parmesan cheese. And that is delicious and shouldn’t be messed with. So I took the traditional flavors of carbonara that I love and paired it up with one of my other favorite one pot meals – pastina. Pastina is an amazing Italian comfort food that is creamy and delicious and so easy to prepare. I wanted all of those elements in this dish, as well. Then in an effort to feel ~healthy~ I added in some spinach too.

A peek inside the pot, once the pasta has come together

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Creamy One Pot Pasta

If carbonara and pastina had a baby, it would be this one pot pasta dish
Servings: 3 servings

Ingredients

  • 4 oz diced pancetta
  • 2 gloves garlic
  • 3 cups chicken broth
  • 8 oz spaghetti
  • 1/2 cup half and half
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 3 cups spinach
  • 1 tbsp parsley finely chopped
  • A pinch of salt and pepper
  • Red pepper flakes for serving (optional)

Instructions

  • In a large pot over medium high heat, render the pancetta for about 3-5 minutes.
  • Once most of the fat is rendered and the pancetta is cooked, remove from heat. 
  • Transfer the pancetta to a separate plate and discard the rendered fat. 
  • Return the pot to the stove. Add the chicken broth and garlic.
  • Cover the pot and bring to a boil. 
  • Add the spaghetti. Cook the pasta for about 9-10 minutes, until the pasta is al dente and most of the chicken broth has cooked off. 
  • In a separate bowl, whisk together the half and half, eggs, cheese, salt and pepper. 
  • Once the chicken broth has cooked off, remove the pot from heat. Discard the garlic.
  • Quickly stir in the egg mixture until the sauce is thickened. 
  • Add in the spinach and stir until it wilts slightly.
  • Toss in the pancetta and parsley. 
  • Plate and serve - top with red pepper flakes, if desired. 

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