This super easy slow cooker pasta carbonara is a classic meal that will become a new family favorite, made using spaghetti, extra virgin olive oil, brown onion, garlic cloves, chicken breast fillets, and bacon.

To make Pasta Carbonara in your slow cooker or crockpot, start by sautéing onion and garlic in olive oil, then add chicken and bacon, cooking until the chicken is no longer pink. Add spaghetti and stock, cooking for about 95 minutes until the pasta is tender and the sauce is creamy.

This dish always reminds me of cozy weekend dinners at home. It’s the kind of meal that brings everyone to the table, eager for that first delicious bite.

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Can I use a different type of pasta instead of spaghetti?

Yes, you can substitute spaghetti with other pasta shapes such as fettuccine, linguine, or even penne. Each type of pasta will absorb the sauce differently, so it might slightly alter the texture and flavor profile of the dish.

Slow Cooker Pasta Carbonara Ingredients

• 1 tbsp of extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves of garlic, crushed
• 2 large chicken breast fillets, RSPCA approved, sliced
• 4 rashers of middle bacon, trimmed and chopped
• 2 cups of reduced salt chicken stock
• 375g of dried spaghetti
• 2 whole eggs
• 1 egg yolk
• 3/4 cup of thickened cream
• 3/4 cup of finely grated Parmesan cheese
• 2 tbsp of chopped fresh flat-leaf parsley
• Salad leaves, for serving

How To Make Slow Cooker Pasta Carbonara

1. Prepare the slow cooker: Begin by heating the olive oil in the slow cooker’s insert if suitable for stovetop use, or use a large, deep frying pan.
2. Sauté the aromatics: Add the finely chopped onion and crushed garlic cloves to the oil, sautéing them until they become soft and release their aroma.
3. Cook the chicken: Introduce the sliced chicken breasts to the pan and cook, stirring occasionally, for about 5 minutes, ensuring the chicken is no longer pink.
4. Add the bacon: Follow with the chopped bacon, and continue cooking everything together for an additional 2 minutes, just until the bacon begins to crisp slightly.
5. Transfer to slow cooker: If using a frying pan, transfer the contents to the slow cooker at this stage and add the chicken stock.
6. Cook the pasta: Break the spaghetti to fit if necessary and stir it into the chicken and bacon mixture, then cover and cook on HIGH for 30 minutes or until tender.
7. Prepare the creamy sauce: Whisk together the whole eggs, egg yolk, thickened cream, and half of the grated Parmesan cheese in a jug, seasoning with salt and pepper.
8. Finalize and serve: Gradually pour the egg and cream mixture into the slow cooker, gently tossing the pasta to evenly coat it with the sauce; cook for about 5 minutes or until the sauce thickens. Stir in the parsley, sprinkle the remaining Parmesan, and serve with fresh salad leaves.

Recipe Tips

• Adjust the creaminess: If you prefer a creamier pasta, consider adding an extra quarter cup of cream to the sauce before combining it with the pasta in the slow cooker.
• Perfecting pasta texture: To keep your spaghetti from becoming too soft, add it to the slow cooker when there’s about 35 minutes left on the timer, ensuring it maintains a better bite.
• Choosing the right cheese: Using freshly grated Parmesan can significantly enhance the flavor of your Pasta Carbonara; pre-shredded cheeses often contain anti-caking agents that can affect the sauce’s smoothness.
• Balancing flavors: If the richness of the bacon and cream feels overwhelming, try adding a pinch of nutmeg or lemon zest to the sauce to cut through the fat and add a subtle refreshing twist.

Recipe Variations

• Gluten-free option: If you or your guests are avoiding gluten, substitute the regular spaghetti for your favorite gluten-free pasta. Just be mindful to check the cooking times as they can vary.
• Dairy-free adaptation: For those who avoid dairy, swap out the thickened cream for a plant-based cream and use a vegan Parmesan alternative. This adjustment keeps the dish accessible without compromising too much on texture.
• Adding greens: Introduce a nutritional boost by stirring through a handful of spinach or kale during the last few minutes of cooking; it’s a simple way to add color and nutrients.
• Seafood version: For a delightful twist, omit the chicken and bacon and use seared scallops and shrimp instead. This version offers a luxurious take on the traditional Carbonara, perfect for special occasions.

What To Serve With Pasta Carbonara

For a creative twist, serve your Pasta Carbonara with sides like grilled asparagus with lemon zest, Rosemary Bread, or a crisp arugula salad with balsamic vinaigrette.

Adding a side of roasted cherry tomatoes or steamed artichokes can also complement the creamy pasta. Additionally, pairing it with sautéed spinach and garlic or a refreshing cucumber salad with dill can balance the richness of the dish.

How To Store Leftover Pasta Carbonara

In The Fridge:

Store leftover Pasta Carbonara in the fridge by placing it in an airtight container. I suggest you make sure it cools down to room temperature before sealing the container. It should stay fresh for up to 3 days.

When storing, separate the pasta from the extra sauce if possible, as this will help maintain the best texture when reheated.

In The Freezer:

Pasta Carbonara is not ideal for freezing. The creamy sauce tends to break down when frozen and reheated, leading to a grainy texture and separation.

If you’re planning meals, I would advise preparing Pasta Carbonara fresh and enjoying it immediately for the best taste and texture.

How To Reheat Leftover Pasta Carbonara

Reheat your leftover Pasta Carbonada gently in a saucepan over low heat. Add a splash of cream or milk while stirring to help the sauce regain its creamy consistency.

It’s best to avoid microwaving, as it can unevenly heat and potentially spoil the texture of the eggs in the sauce. Reheat only until just warm to prevent the eggs from scrambling.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Boscaiola
• Slow Cooker Porterhouse Ragu
• Slow Cooker Honey Chilli Beef Noodles