Spaghetti Carbonara Pressure Cooker Style

This pressure cooker spaghetti carbonara delivers creamy richness, crispy bacon, and deep flavor in record time without sacrificing comfort or taste.

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 people

Calories 550 kcal

1 pound spaghetti gotta pick a decent brand, something you like to twirl
2 tablespoons olive oil divided - for browning the bacon and softening things up
8 slices bacon diced - crispy bits are the MVP here
1 onion chopped - adds a sweet base flavor
1 clove garlic minced - just a little punch of garlic never hurts
¼ cup dry white wine adds depth and a touch of zing
4 large eggs beaten - the heart of that creamy carbonara sauce
½ cup grated Parmesan cheese salty and sharp, perfect melty goodness
Salt and black pepper to taste - balance is everything, don’t skimp
2 tablespoons chopped fresh parsley for topping - makes the plate pop and taste fresh
2 tablespoons Parmesan cheese for topping

Start by bringing a big pot of salted water to a boil. Cook spaghetti until tender yet firm, about 10 minutes.
Reserve half cup of pasta water before draining to use in sauce later.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced bacon and cook until crisp and golden, about 5-7 minutes. Remove bacon, leaving drippings in the pan.
Add remaining 1 tablespoon olive oil to pan. Sauté chopped onion until soft and sweet, about 5 minutes. Add garlic and cook for an additional minute.
Deglaze with white wine, letting it reduce by half while scraping brown bits from the bottom.
Return bacon to skillet. Lower heat and toss in cooked spaghetti, coating with sauce.
Remove skillet from heat, quickly stir in beaten eggs and Parmesan while stirring rapidly. Use reserved pasta water as needed to thin sauce.
Season with salt and pepper. Serve topped with chopped fresh parsley and extra Parmesan.

Store leftovers in airtight containers in the fridge for up to 3 days or freeze flat in bags. Reheat gently with a bit of water for best texture.