Instant Pot Spaghetti Carbonara
This creamy, cheesy, and bacon-infused instant pot carbonara recipe is a quick and easy way to enjoy the classic Italian dish. Using simple ingredients and pressure cooking, this method ensures a rich, flavorful sauce with minimal effort.
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.
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