Pasta Carbonara Pressure Cooker Style
Creamy, cheesy, and loaded with smoky bacon, this pressure cooker pasta carbonara comes together fast with deep comforting flavors and minimal cleanup.
Equipment
- 1 Mixing bowl for egg and cheese mixture
Ingredients
Main ingredients
- 2 ½ tablespoons unsalted butter
- ½ pound diced bacon
- 1 clove garlic finely minced
- 1 pound spaghetti
- 3 large eggs beaten
- ½ cup grated parmesan cheese
- ½ cup grated pecorino cheese
- freshly ground black pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to boil. Cook spaghetti until al dente, usually about 8-10 minutes.
- Reserve ½ cup pasta water before draining the rest. You’ll add this later for creamy sauce.
- In your pressure cooker's skillet or pot, melt the butter over medium heat.
- Add diced bacon and cook until crispy. You’ll smell that bacon fat render and hear some crackling.
- Throw in minced garlic and sauté just 1 minute until fragrant, careful not to brown it.
- Remove skillet from heat to stop cooking the garlic and bacon, keeps flavors fresh.
- Mix beaten eggs, parmesan, and pecorino in a bowl. This is your sauce base to toss quickly.
- Add cooked spaghetti to skillet with bacon and garlic. Toss well. Pour egg-cheese mix fast, tossing so eggs don’t scramble. Add reserved pasta water slow, stir gentle till sauce’s creamy and smooth. Hit it with black pepper, toss around and serve right away while warm.
Notes
Store leftovers in an airtight container in the fridge within 2 hours. Reheat gently with a splash of broth. Use freezer bags to freeze and thaw overnight before reheating low and slow.