Ditch the fuss and dive into easy comfort with our Instant Pot Carbonara. Forget traditional methods – this quick recipe delivers perfectly cooked spaghetti in a creamy blend of eggs, parmesan, and crispy bacon. It's all the flavor, none of the hassle, right from your Instant Pot to your table!
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If you like this spaghetti carbonara recipe you'll also want to try our Instant Pot Bolognese and Instant Pot Feta Cheese Pasta recipes.
Why This Recipe Works
If you aren't sure about making this recipe, below are just a few reasons it should be on your meal plan.
- Easy and Quick: This Instant Pot Pasta Carbonara simplifies the classic Italian dish without compromising taste.
- Creamy and Comforting: This spaghetti carbonara recipe makes a creamy pasta that's perfect comfort food.
- Minimal Ingredients: Made with just a few staples, it's convenient as a last-minute meal.
📋 Ingredients
- Spaghetti Noodles: The base of the dish, they absorb the flavors and provide a satisfying, hearty texture.
- Butter: Adds richness and creaminess to the sauce, enhancing the overall flavor.
- Oil: Used for frying the bacon and sautéing the garlic, adding depth to the dish.
- Bacon: Provides a salty, smoky element that is essential to classic carbonara.
- Minced Garlic: Imparts a robust, aromatic flavor that complements the rich ingredients.
- Shredded Parmesan: Melts into the sauce, providing a salty, nutty element and creamy texture.
- Egg: When mixed with the hot pasta, it creates a silky, rich sauce without the need for cream.
- Black Pepper: Adds a spicy kick and aromatic note, balancing out the rich flavors.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein Alternatives: While pancetta or guanciale is traditional, you can experiment with bacon or even turkey bacon for a slightly different smoky flavor profile.
- Pasta Choices: Stick with classic spaghetti, or try fettuccine, rigatoni, or penne to explore how different shapes hold the creamy sauce.
- Creamy Enhancements: Traditional carbonara relies on egg yolks for creaminess, but if you prefer a richer sauce, consider adding a splash of heavy cream or experimenting with a combination of cream and extra egg yolks.
🔪How to Make Instant Pot Carbonara
- Step 1: Break spaghetti noodles in half and place in the Instant Pot, layered and crossed. Add water until noodles are completely submerged. Close the lid, seal the pressure valve, and pressure cook on high for 7 minutes. When finished, manually release the pressure.
- Step 2: Drain the noodles, saving ½ cup of noodle water. Set noodles aside. Set the Instant Pot to sauté and add oil. When the oil is hot, sauté the bacon until crispy. Add garlic and butter and sauté until the butter is melted.
- Step 3: Cancel the Instant Pot from sautéing mode and add pasta, stirring it in. In a mixing bowl, whisk the egg and Parmesan. Slowly stir the egg and cheese mixture so that the egg does not scramble. Add the noodle water and stir well.
👩🍳 Expert Tips
- Reserve Pasta Water: Before draining the cooked spaghetti, save a cup of the pasta cooking water. Add a splash or two to the Carbonara as needed when mixing. The starchy water helps create a silkier sauce, enhancing the dish's overall creaminess.
- Al Dente: If you want the pasta al dente, then reduce the pressure cooking time by one two minutes.
- Add Sausage: Set the Instant Pot to Saute. Then add cubed chicken, then some ham or Italian sausage and cook with bacon until browned to suit. Add any seasonings/herbs to suit your individual tastes. The final part is to throw in the pasta and set the Instant Pot to 7 minutes with 2 cups of liquid.
- Vegetables: Saute some veggies, spinach, sweet peas, sun-dried tomatoes, mushrooms, onions, bell peppers, even broccoli and cauliflower. Add your spaghetti and set the Instant Pot to 7 minutes with 2 cups of liquid.
- Pasta: Using completely different types of pasta. Angel hair (Capellini), fettuccine, linguine. Any of these types of pasta can be a great substitute for carbonara to make this dish.
💭 FAQs
There are a few different types of pasta that can be used for carbonara. Spaghetti is the most popular choice, but other options include fettuccine, linguine, or any other type of long pasta.
Short pasta like macaroni or penne can also be used, but won’t have the same traditional flavor and texture as spaghetti carbonara.
White sauce, or béchamel, is a creamy base made from butter, flour, and milk. Carbonara is a pasta sauce featuring eggs, cheese, pancetta, and pepper.
While white sauce is smooth and mild, carbonara is rich and savory with a distinct flavor profile. Each offers unique textures and tastes in culinary applications.
Traditional Carbonara uses egg yolk, and therefore, this is the best way to make carbonara. The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce, while the yolk adds richness and flavor.
Because egg yolks are a powerful emulsifier, they also help bind the fat from the pork to the sauce, creating a smooth, velvety texture without any separation.
If you have any leftovers, be sure to store them in an airtight container in the fridge. They will last for 2-3 days.
Serving Suggestions
Here are some great sides to serve with Spaghetti Carbonara:
- Simple Salad: A light salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
- Garlic Bread: Crusty Garlic Bread complements the richness of spaghetti carbonara.
- Roasted Vegetables: Roasted Asparagus or Broccoli add a touch of freshness and color.
- Grilled Zucchini: Lightly seasoned and grilled zucchini provides a tasty vegetable side.
- Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze make a great Caprese Salad.
- Sauteed Spinach: Quickly sautéed spinach with garlic and olive oil makes for a simple and nutritious side.
🍜 Related Recipes
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Instant Pot Spaghetti Carbonara
Ingredients
- 8 oz Spaghetti noodles
- 2 tablespoons Butter
- 1 tablespoon Oil
- 5 slices Bacon chopped
- 2 tablespoons Minced Garlic
- 1 cup Shredded Parmesan
- 1 Egg
- ½ teaspoon Pepper
Instructions
- Break spaghetti noodles in half and place in instant pot layered and crossed. Add water until noodles completely submerged.
- Close lid, seal pressure valve and pressure cook on high for 7 minutes. When finished, manually release the pressure.
- Drain the noodles saving ½ cup of noodle water. Set noodles aside.
- Set instant pot to sauté and add oil. When the oil is hot, sauté the bacon until crispy.
- Add garlic and butter and sauté until butter is melted.
- Cancel the instant pot from sautéing mode and add pasta stirring it in.
- In a separate bowl, whisk the egg and Parmesan. Slowly stir the egg and cheese mixture in so that the egg does not scramble. Add the noodle water and stir well.
- Garnish with pepper and serve
Notes
- Reserve Pasta Water: Before draining the cooked spaghetti, save a cup of the pasta cooking water. Add a splash or two to the Carbonara as needed when mixing. The starchy water helps create a silkier sauce, enhancing the dish's overall creaminess.
- Al Dente: If you want the pasta al dente, then reduce the pressure cooking time by one two minutes.
Nutrition
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