Ingredients: |
Ingredients: 3 tbsp of extra virgin olive oil
10 oz of diced Pancetta
1 medium yellow onion, diced
1 tbsp of garlic
1/2 stick (4 tbsp) of salted butter
3 cups of garlic broth (I used 3 tsp of Garlic Better Than Bouillon + 3 cups of water but you can also use Chicken Better Than Bouillon/chicken broth instead and it will still be great)
1 box (1 lb) of Spaghetti
3 large eggs
1 tsp of kosher salt
1/2 cup of grated Parmesan
1 cup of grated Pecorino Romano
1.5 cups of half & half or heavy cream (NOTE: If you want it VERY creamy, add in up to 1 more cup in Step 10)
1/8 tsp of ground nutmeg
Cracked black pepper, for topping (optional)
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Directions: |
Directions:Add the olive oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After 3 minutes of heating, add in the Pancetta and sauté for about 8 minutes until it begins to get browned and firm. Remove with a slotted spoon when done, place in a bowl and set aside for later but leave all the oil and juices from the
Add the onion to the pot and sauté in the oil/Pancetta grease for 3 minutes. As the onions sweat, deglaze (scrape) the bottom of the pot to get up the sticky layer the Pancetta formed on it while cooking. The bottom should be nice and clear
Add the garlic and cook for 1 minute more and then add the broth to the pot
Over the pot, break the Spaghetti in half (it won’t fit and cook properly otherwise, so don’t chase me with rolling pins), making sure it’s covered by the broth by smoothing it out with a mixing spoon/spatula
Secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” High Pressure for 8 minutes (yes, 8 minutes)
While the Spaghetti’s cooking, mix together the eggs, grated Parmesan and salt. Set aside
Quick release when the Spaghetti’s done and give it all a good stir. Add the butter to the Spaghetti and give it another good a stir until the butter’s melted and combined (about a minute)
Pour in the cream and nutmeg followed by the egg mixture
IMPORTANT STEP: Hit “Keep Warm/Cancel” and then hit “Sauté” again and it should still be on the “More” or “High” setting from earlier. Stir the Spaghetti CONSTANTLY for a good 3 minutes as the cream and egg mixture heats through and begins to thicken. Once the sauce begins to get clumpy and cling to the pasta (which is what we want), turn the pot off by hitting “Keep Warm/Cancel” again
Add the grated Pecorino Romano cheese and Pancetta (reserving some for topping) and stir very well until melded into the sauce and the Carbonara sauce looks a bit curdled in texture and richly creamy/cheesy to perfection. (NOTE: If you want it EXTRA creamy, now is the time to stir in up to an additional cup of half & half or heavy cream)
Serve immediately, top with reserved Pancetta, more grated cheese and some cracked black pepper if desired |
This recipe for Instant Pot Spaghetti Carbonara is from