Pressure Cooker Carbonara: Quick, Creamy, and So Satisfying
This pressure cooker carbonara delivers creamy, foolproof sauce and rich pancetta depth in minutes with no egg scrambling or stress.
Equipment
- 1 Mixing bowl for whisking eggs and cheese
Ingredients
Main ingredients
- 400 g spaghetti the kind that loves a bit of bite
- 150 g pancetta diced up to get crispy gold
- 3 eggs large, fresh from the fridge
- 75 g Parmesan cheese grated fine
- 2 cloves garlic minced small
- Salt to taste
- Freshly ground black pepper generously
- 2 tablespoons olive oil for crispy pancetta
- 1 cup reserved pasta water for sauce consistency
- extra Parmesan to sprinkle on top
Instructions
Instructions
- Bring a large pot of salted water to a boil. Throw in your spaghetti and cook until al dente. Before draining, scoop out a cup of pasta water and set it aside.
- While pasta’s doing its thing, heat olive oil in a large pan over medium heat. Toss in diced pancetta and cook until golden and crispy on the edges.
- Add minced garlic to the pan with pancetta. Sauté for about a minute, then pull the pan off the heat.
- In a separate bowl, whisk together the eggs, grated Parmesan, and a good amount of freshly ground black pepper.
- Return the pancetta pan to low heat. Add the drained pasta and toss to coat the noodles in flavorful fat.
- Remove pan from heat to avoid scrambling. Stir in egg and cheese mix, adding reserved pasta water gradually for creamy sauce.
- Season with salt and pepper. Serve immediately with extra Parmesan on top.
Notes
Add peas or spinach at the end for a veggie touch. Use Pecorino Romano if out of Parmesan. Store leftovers up to 3 days refrigerated.