I love cooking Italian foods I am so glad I found a way to make Instant Pot Pasta Carbonara without losing any of the flavors. Instant Pot Pasta Carbonara is creamy and delicious garlic and bacon mixed in this wonderful Carbonara cream sauce gives your tastes buds a little party. Done in one pot who would have known without saving over the stove all day long? Where has my instant pot been all my life? I hope you also enjoy my Instant Pot lasagna hamburger helper
Instant Pot Carbonara is well worth the extra calories. If you like authentic Carbonara Sauce you can make it in the Instant Pot without losing any of the flavors. Bacon, Pasta, and Cream should be the main ingredient in every single Instant Pot recipe.
Once you cook your bacon in the instant pot make sure you use that Grease to cook your onions. Do not worry about the raw eggs at the end they cook while mixing from the heat of the pasta. I hope you enjoy this recipe as much as we did. 10 Instant Pot Copy Cat Recipes Is another great source to find more great Instant pot Recipes that you will love.
Instant Pot Pasta Carbonara
Ingredients
- 6 slices thick bacon
- 3 cloves garlic
- 2 small onion
- 16 oz spaghetti or fettuccini
- 1/4 cup heavy cream
- 3 eggs
- 4 cups water
- 8 oz parm cheese
- 1/2 cup frozen peas
Instructions
- Place your IP on saute chop bacon into little pieces and cook in the IP until golden brown.
- Remove bacon from the IP and set aside.
- Chop garlic and onion place in IP and cook for an additional one minute until garlic and onion soften cooking in the bacon grease.
- Place uncooked pasta, water, and peas.
- Cook on manual high pressure for 5 minutes.
- Meanwhile, Whisk together half the cheese and 3 eggs.
- Do a quick release Stir in egg mixture and heavy cream. continue to stir until pasta is well coated.
- Top with leftover cheese and bacon. Enjoy!
Mary says
So you are tossing the pasta in 3 raw eggs?
Adventures of a Nurse says
Yes 🙂 It cooks with the hot pasta and tastes great no worries 🙂
Barbara Gornick says
I get VERY ill whenever I have raw egg or undercooked eggs. Will the egg actually cook when mixed with the hot pasta? I can’t risk it if not. Thanks
Adventures of a Nurse says
yes they are safe 🙂
Cherie says
I’ll have to try this version, I’ve never made it with heavy cream.
Christine Harris says
This sounds good…Hope to try this next.
Sandie Howard says
So to make Chicken carbonara just add pieces of cooked chicken?
Dr. Joe Rosario says
I just added a bit of pepper as the pancetta supplied enough salt for those watching their sodium intake. great meal with garlic bread on the side. Thank you Adventures of a Nurse.
Nina Miranda says
Do you put the bacon back in while pressing cooking or do you put it in at the end?
Adventures of a Nurse says
stir in at the end
Jenn says
Grated parm or fresh? I’d put fresh on top, but what about the rest?
SandyToes says
In my experience, the grated stuff in the can won’t melt properly into sauces, it tends to clump. But if you don’t want to grate that much parm, just buy the fresh grated stuff in the deli or cheese aisle.
We go through a lot of grated parm, so we buy the freshly grated Cello brand from Costco to save money. It’s with the rest of the refrigerated cheese. We fill a quart mason jar to keep in the fridge and store the rest in the freezer. It’ll keep for months.
Janinne says
Did you drain the pasta?
SandyToes says
There’s no need. Pasta cooked in the IP with 1 cup liquid per 4-5 ounces (by weight) of pasta is just right. Your sauces will thicken on standing for a minute. I use this ratio for all of my IP pasta recipes. Just weigh the pasta and you won’t go wrong.
My says
Is that 2 or 4c water for the pasta?
Snibb Jervey says
Pretty tasty, very easy to do. I thought it may need more cream
as it was drier than I’m used to, but it was definitely good.