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Caldo Verde
Carbonara
| By : |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 pound pasta dry, I rigatoni, penne or cavatappi are great
- 4 cups Water
- pinch kosher salt
- 4 large eggs
- 8 ounces bacon pancetta or guanciale
- 1 cup Pecorino Romano finely grated, can also use parmesan
- black pepper as much as you like
Ingredients
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Instructions
- Put the pasta and the water, with a pinch of kosher salt, in the Instant Pot and program it to cook on Manual for 5 minutes at high pressure.
- While the cooker heats up, crack the eggs in a bowl, add in the cheese and the black pepper, whisk it until it's all mixed together and put aside until you need it.
- Cook the bacon (pancetta or, if you can find it, the guanciale), in a frying pan over medium heat for a few minutes until it's crispy and has rendered lots of fat and then remove the pan from the heat.
- When the cooking time on the Instant Pot is up, do a controlled quick release. Pasta can foam up so release with small spurts until you are sure it's not going to spew all over the place and then release it all at once.
- Put the pan with the bacon/pancetta back on the heat and dump in the pasta and any liquid left in the pot, wait for the water to come to a fierce bubbling up and cook for about 30 seconds until there is just a bit of water left. You want to see some liquid but you don't it to be all soupy.
- Now, remove the pan from the heat again so that you can add in the eggs/cheese and quickly stir it all together until the eggs thicken into a sauce.
- If you like it super peppery, season with a bit more, more grated cheese if you like and serve right away. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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really good carbonara!!! like it says keep an eye out for the water foaming over with the release. but everything was very simple. one of my first dishes i made with my instant pot
My 1st Instant Pot meal. Easy to make even for a noob like me. I am now known as Chef Louie at home 🙂
Easy prep .. tasty
This was easy but my noodles were a little over cooked. I also used a brown/quinoa noodle so that could be the thing. But still soooo good
Loved it!!
Was easy and delicious
It was tasty, but be careful because the starch from the pasta will make the instant pot slippery.
Delicious!!! Added peas for a more authentic carbonara. The family couldnt eat it fast enough.
I thought it was great. Onlything i would changes is, don’t boil the water after youve poured it into the pot with bacon. It might make it a bit more creamer.
Made it with spag pasta. Thick cut smoked jalapeño bacon. Shredded parmesean cheese. So darn good. My family loved it! Thank you. ❤️
Instead of pouring all the water into the pan Reserve 1 cup to 1/2 a cup in the instant pot insert so you can add it gradually and your sauce won’t be too thin.
Super easy to make. I did turkey bacon, wheat pasta, and low fat parm cheese. My eight year ild picky eater liked it.