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Spaghetti Carbonara

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Ingredients

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225g spaghetti noodles
4.5 cups water
2 tbsp butter divided
1 tbsp olive oil
6 slices of bacon
2 garlic cloves
3/4 cup shredded parmesan cheese
1 large egg
1/4 tsp black pepper

Directions

1.

Grab a handful of spaghetti noodles at a time, break in half and arrange in a crisscross pattern. Add water. Do not stir. Place one tbsp of butter on top of noodles. Close the lid. Set valve to Sealing position. Make sure the Cooker is set to cooking on HIGH pressure. Press Manual setting and set timer to 7 minutes. The Cooker will take up to 10 minutes to come to pressure.

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2.

Once the timer is done, press Cancel/Off button. Wait 1 minute, then do a quick release of pressure. Drain Spaghetti over colander, discard remaining pasta water. Keep spaghetti in colander.

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3.

On “Sauté” Mode, add olive oil, then bacon and cook until crispy. Add garlic and sauté with bacon for 1 minute. Add one tbsp of butter and let melt. Press Cancel/Off button. Add noodles back to the pot.

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4.

In a small bowl, beat egg and parmesan together. Slowly add the egg and Parmesan mixture, stirring constantly to make sure the egg does not scramble. It should turn into creamy sauce. Add water, a little bit at a time, stir well. The pasta should be creamy.

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5.

Season with black pepper. Serve garnished with chopped parsley and more grated parmesan.

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