Instant Pot Carbonara Pasta

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Personally I prefer this dish prepared with pancetta but you will also like it with bacon. If possible, get the pancetta sliced ​​by your grocer because the prepackaged one is often too salty. Browning the garlic delicately flavors the butter and oil.

Servings: 2

Suggested accompaniements : Lettuce Salad and tomatoe.

Note that the total cooking time takes into account the time that the Instant Pot takes to start cooking and the cooking time.

Prep Time15 minsCook Time21 minsTotal Time36 mins

 100 g pancetta or bacon, in 1/2 inch dices
 1 tbsp (14 g) butter
 1 tbsp (13 g) extra virgin olive oil
 1 clove of garlic, peeled and cut in 2 lengthwise
 200 g spaghetti
 2 large eggs
 1 tbsp light or heavy cream
 1/2 cup (30 g) grated parmesan cheese
 Freshly ground black pepper and extra parmesan as a garnish

1

Select "sauté" put 20 minutes at medium. Stirring constantly with a wooden spoon, cook the pancetta 5 to 8 minutes until crisp. Remove the pancetta using a skimmer and set aside on absorbent paper.

2

Discard the cooking fat, add ½ cup of water to the inner pot and cook and scrape the bottom of the pan to dislodge any food particles (this step is to prevent the fat from the pancetta dominating the taste of the pasta). Press "cancel" and discard the water.

3

Select « sauté at low or less » put 5 minutes, add oil and butter and cook the garlic 3 minutes until lightly golden. Remove and discard garlic and press « cancel ».

4

Cut the spaghetti in half and spread in 2 staggered rows in the bottom of the pan. Pour 2 cups of cold water over the spaghetti.

5

Secure lid with the steam evacutation button in the pressure position. Select "pressure or manual", set 5 minutes at "high with keep warm at off". Press "start". The appliance will take approximately 5 minutes before starting to cook.

6

In the meantime: Beat well the eggs, cream and cheese in a medium bowl.

7

When the end of cooking alarm sounds,immediately release the pressure, remove the lid and, remove the inner pot from the appliance using insulating handles.

8

Promptly add the egg mixture to the pasta and stir with tongues. Add pancetta and and garnish each serving with black pepper and extra parmesan to taste.

Ingredients

 100 g pancetta or bacon, in 1/2 inch dices
 1 tbsp (14 g) butter
 1 tbsp (13 g) extra virgin olive oil
 1 clove of garlic, peeled and cut in 2 lengthwise
 200 g spaghetti
 2 large eggs
 1 tbsp light or heavy cream
 1/2 cup (30 g) grated parmesan cheese
 Freshly ground black pepper and extra parmesan as a garnish

Directions

1

Select "sauté" put 20 minutes at medium. Stirring constantly with a wooden spoon, cook the pancetta 5 to 8 minutes until crisp. Remove the pancetta using a skimmer and set aside on absorbent paper.

2

Discard the cooking fat, add ½ cup of water to the inner pot and cook and scrape the bottom of the pan to dislodge any food particles (this step is to prevent the fat from the pancetta dominating the taste of the pasta). Press "cancel" and discard the water.

3

Select « sauté at low or less » put 5 minutes, add oil and butter and cook the garlic 3 minutes until lightly golden. Remove and discard garlic and press « cancel ».

4

Cut the spaghetti in half and spread in 2 staggered rows in the bottom of the pan. Pour 2 cups of cold water over the spaghetti.

5

Secure lid with the steam evacutation button in the pressure position. Select "pressure or manual", set 5 minutes at "high with keep warm at off". Press "start". The appliance will take approximately 5 minutes before starting to cook.

6

In the meantime: Beat well the eggs, cream and cheese in a medium bowl.

7

When the end of cooking alarm sounds,immediately release the pressure, remove the lid and, remove the inner pot from the appliance using insulating handles.

8

Promptly add the egg mixture to the pasta and stir with tongues. Add pancetta and and garnish each serving with black pepper and extra parmesan to taste.

Instant Pot Carbonara Pasta

 

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