Instant Pot Spaghetti Carbonara
Instant Pot Spaghetti Carbonara: This creamy, cheesy pasta dish comes together in a snap with the help of your Instant Pot! Enjoy the rich flavors of traditional carbonara with crispy bacon, egg yolks, and Parmesan, all perfectly cooked into a smooth, comforting sauce. It’s a quick and easy dinner idea that feels like an indulgent treat any night of the week!
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
Calories: 458kcalCarbohydrates: 49gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 940mgPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 451IUVitamin C: 2mgCalcium: 259mgIron: 2mg
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