Creamy Carbonara Pressure Cooker Recipe
This creamy carbonara is made fast in a pressure cooker, bringing together spaghetti, pancetta, and a rich, velvety sauce for a quick, delicious meal.
Equipment
- 1 Pressure cooker Good condition with sealing ring and float valve
Ingredients
Main ingredients
- 8 ounces Spaghetti uncooked, good quality
- 6 ounces Pancetta chopped, bacon can be used
- 2 cups Half and Half room temp or warmed
- 2 large Egg yolks keep ready
- ½ cups Parmesan cheese freshly grated, no shortcuts
- 1 teaspoon Pepper freshly ground, subtle kick
- 4 tablespoons Basil chopped, fresh pop on top
- Pasta water save a mugful before draining
- 1 Pressure cooker with sealing ring and float valve in good condition
Instructions
Instructions
- Cook the spaghetti according to package instructions but not fully. Scoop out a mugful of that starchy pasta water before draining.
- Start cooking the pancetta in a large skillet over medium heat until it's crispy and golden brown.
- While pancetta cooks, whisk together warm half and half with your egg yolks, Parmesan cheese, and freshly ground pepper in a bowl.
- Once pancetta's done, remove skillet from heat, then slowly pour the egg mixture into it while stirring constantly.
- Add the cooked spaghetti into the skillet with pancetta and sauce. Toss everything gently but well, let the sauce coat noodles fully.
- If the sauce feels thick, add reserved pasta water a splash at a time to get your favorite silky consistency.
- Stir in chopped basil last for freshness and tweak seasoning with more Parmesan or pepper as needed. Serve immediately.
Notes
Serve immediately. Sprinkle more Parmesan cheese and basil for garnish. Adjust seasoning as desired.