Few dishes satisfy like a rich, creamy plate of spaghetti carbonara. The combination of pancetta, Parmesan, and eggs creates a silky, indulgent sauce that clings to every strand of pasta.
But traditional carbonara requires careful timing and technique to achieve that perfect creamy consistency without overcooking the eggs.
Enter the instant pot—your secret weapon for flawless, foolproof carbonara with minimal effort. This easy method delivers restaurant-quality results without constant stirring or stress.
Why Make Carbonara in an Instant Pot?
Making carbonara the traditional way can be a bit tricky. You need to cook the pasta separately, time everything perfectly, and quickly mix the sauce to avoid scrambled eggs.
Using an instant pot simplifies the process by allowing you to cook everything in one pot, perfectly controlling temperature and timing. Plus, it’s a one-pot recipe, which means fewer dishes—always a bonus!
Another advantage of this method is that the pasta absorbs all the flavors as it cooks. Instead of boiling it separately in water, it soaks up the garlic-infused broth, pancetta drippings, and seasonings, giving it an extra depth of flavor you won’t get from traditional boiling.
Tips for the Perfect Creamy Carbonara
Achieving that luscious, creamy sauce is all about technique. Here are some expert tips to ensure your carbonara turns out velvety smooth every time:
- Use the Right Cheese: Parmesan and Pecorino Romano are the gold standards for carbonara. Their nutty, salty flavors add richness to the sauce. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.
- Mix Eggs and Cheese Ahead of Time: Before adding them to the hot pasta, whisk the eggs and cheese together to create a uniform sauce. This helps prevent curdling.
- Keep Stirring: When adding the egg mixture, stir continuously to prevent the eggs from scrambling. The residual heat from the pasta will create a creamy consistency without cooking the eggs too quickly.
- Control the Heat: The key to perfect carbonara is gentle heat. If the pot is too hot, the eggs will cook too fast, leading to a grainy texture. Always turn off the sauté function before adding the eggs.
Customizing Your Carbonara
One of the great things about this dish is its flexibility. While the classic recipe sticks to eggs, cheese, pancetta, and black pepper, there are plenty of ways to customize it:
- Vegetarian Version: Swap out the pancetta for mushrooms or sun-dried tomatoes for a meat-free alternative. Garlic broth can replace chicken broth for an extra boost of flavor.
- Add Some Greens: Peas, spinach, or kale can be stirred in at the end for a fresh, colorful addition.
- Make It Spicy: Add a pinch of red pepper flakes or freshly cracked black pepper for a bit of heat.
- Try Different Proteins: While pancetta is the traditional choice, you can use crispy bacon, prosciutto, or even smoked salmon for a unique twist.
Why This Recipe Belongs in Your Instant Pot Collection
Instant pot recipes are a lifesaver when you need quick, delicious meals without sacrificing quality. This spaghetti carbonara proves that even gourmet dishes can be made effortlessly with the right technique.
By combining simple ingredients with the power of pressure cooking, you get a creamy, flavor-packed dish in a fraction of the time.
The ease of cooking everything in one pot means less cleanup and more time to enjoy your meal. Plus, since the pasta absorbs the rich flavors as it cooks, every bite is infused with cheesy, savory goodness.
Serve & Enjoy!
Once your carbonara is finished, serve it immediately with an extra sprinkle of cheese and crispy pancetta on top. Pair it with a crisp white wine or a simple green salad for a well-rounded meal.
If you have leftovers, store them in an airtight container and reheat gently, adding a splash of cream to bring back the original texture.
With this easy instant pot recipe, you’ll never have to stand over the stove stirring endlessly again. It’s a foolproof way to enjoy a classic Italian favorite with a modern twist.
Try it once, and it’s sure to become a go-to in your recipe collection!
Instant Pot Spaghetti Carbonara
Ingredients
- 3 tablespoons extra-virgin olive oil
- 10 ounces pancetta or thick-cut bacon diced
- 1 medium yellow onion diced
- ¼ cup dry white wine e.g., Sauvignon Blanc
- 3 cloves garlic minced or pressed
- 3 cups garlic broth or chicken broth
- 1 pound spaghetti
- 4 tablespoons ½ stick salted butter, divided
- 3 large eggs
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 1½ cups heavy cream or half-and-half
- ⅛ teaspoon ground nutmeg
- ½ cup grated Pecorino Romano
Vegetarian Adaptation
- Omit pancetta
- Use garlic broth instead of chicken broth
Optional Add-ins
- 10- ounce box of frozen peas add in Step 6
Instructions
- Sauté Pancetta: Set the Instant Pot to Sauté (More/High setting). Heat olive oil for about 3 minutes, then add pancetta. Cook for about 8 minutes until browned. Remove pancetta with a slotted spoon, leaving the oil in the pot.
- Cook Aromatics: Add diced onion and sauté for 3 minutes until softened. Pour in white wine, stirring to deglaze the pot and loosen browned bits. Add garlic and cook for another minute before pouring in the broth.
- Add Pasta: Break spaghetti in half and place it into the pot. Do not stir—just press it down slightly to ensure it's submerged. Add 2 tablespoons of butter on top.
- Pressure Cook: Seal the Instant Pot lid, switch the valve to "Sealing," and set it to Pressure Cook (High) for 8 minutes. Once done, perform a quick release.
- Prepare Egg Mixture: While pasta cooks, whisk eggs, grated Parmesan, and salt in a bowl. Set aside.
- Incorporate Dairy: Once the pressure is released, add the remaining 2 tablespoons of butter and stir until melted. Pour in the heavy cream and nutmeg, followed by the egg mixture.
- Thicken the Sauce: Turn the Instant Pot back to Sauté (More/High). Stir the pasta constantly as the sauce heats up and thickens, about 3–5 minutes. Once the sauce starts clinging to the pasta, turn off the heat.
- Final Touches: Stir in grated Pecorino Romano and reserved pancetta, leaving some aside for garnish. Toss until well combined.
- Serve Immediately: Plate the pasta and top with the remaining pancetta and extra cheese if desired.
Notes
- For a richer flavor, use a mix of Parmesan and Pecorino Romano.
- Avoid scrambling the eggs by adding them gradually while stirring.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.