Wednesday, 28 February 2018

Instant Pot Pasta Carbonara

Carbonara– is there a more simple meal that feels quite so utterly indulgent? I think not. It lifts bacon and eggs to their highest's heights and celebrates all that is wonderful about the comfort of carbs, the indulgence of a bit of fat and the sweet saltiness of cured (and preferably smoked) pancetta.

Instant Pot Pasta Carbonara

Total time about 25 minutes!

8 ounces pancetta or bacon chopped
2 T. Olive oil
6 ounces ground Italian sausage (optional)
3 cloves minced garlic 
1 large yellow onion, chopped small
16 ounces spaghetti or fettuccini
1/2 cup heavy cream
3 large eggs
4 cup water
8 ounces divided grated Parmesan
1/2 cup frozen peas
1 tsp. fresh ground pepper or to taste (I used pink peppercorns)

Push the saute button on your instant pot. Put the olive oil in and heat, put in the pancetta and cook until golden. Remove to bowl and add the sausage if you are using. Saute until browned and put to the side with the bacon. 

Add the onion and garlic, cook until soft.

Break the uncooked pasta in half and  add to instant pot with the water. Stir well.

Put the lid on and turn the valve to closed. Set the IP to manual "high pressure" and set the timer to 5 minutes.

While this is cooking, whisk 6 ounces of cheese with the eggs.

Do a quick release. If the noodles are not quite done, stir it well, close the lid and let it just sit for 5 minutes. There will be no water in pot, the noodles will have soaked it all up.  Stir in the cheese/egg mixture, bacon, sausage and heavy cream. Season with pepper.

Serve with the remainder of cheese on side.

This guy caught!! His favorite pasta carbonara with sausage!


  1. Fantastic! I am making this tonight!

  2. I made this last night. It was fantastic!!! The noodles were not quite done, so I gave it a stir and put the lid back on, dressed my salad and when I was finished the noodles were perfect. Thank family thanks you! Tina


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