1poundpastadry, I rigatoni, penne or cavatappi are great
8ouncesbaconpancetta or guanciale
1cupPecorino Romanofinely grated, can also use parmesan
black pepperas much as you like
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!