Go Back
–+ servings
Instant pot spaghetti carbonara

Instant pot spaghetti carbonara

My instant pot spaghetti carbonara is a perfect copy of the Italian classic. Delicious creamy pasta all made in one pot.
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: Easy instant pot italian recipes, Instant pot carbonara, Instant pot Italian recipes, Instant pot spaghetti carbonara
Prep Time: 15 minutes
Cook Time: 4 minutes
Leave under pressure: 4 minutes
Servings: 6
Calories: 747kcal

Ingredients

  • 1 tbsp Olive oil
  • 250 g Smokey bacon (cut into small pieces)
  • 2 Cloves Garlic (roughly chopped)
  • 800 ml Boiling water
  • 500 g Spaghetti
  • 4 Large Eggs
  • 125 ml Double cream (heavy cream)
  • 150 g Parmesan (grated)
  • Season to taste
Metric - US Customary

Instructions

  • Set the pot to saute. When it's hot add the olive oil.
  • Add the bacon and fry until crispy. Add the garlic around 1 minute before it's done.
  • Remove the bacon and garlic. Set aside for later.
  • Add the boiling water and deglaze the pot. Snap the spaghetti in half and layer into the pot. Push it down into the liquid and then put the lid on.
  • Set on high pressure for 4 minutes and when the time is up, leave under pressure for another 4 minutes before doing a quick release.
  • Whilst the spaghetti is cooking, gently whisk together the eggs and cream. Once they are combined add around half of the parmesan (save the rest to garnish).
  • Remove the instant pot lid and tease apart any spaghetti that has stuck together using 2 forks.
  • Add the bacon and garlic back to the pot and then the egg/cream mixture. Mix thoroughly together. Season to taste.
  • Serve garnished with the remaining parmesan and enjoy.

Video

Nutrition

Calories: 747kcal | Carbohydrates: 76g | Protein: 38g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1198mg | Potassium: 335mg | Fiber: 7g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 2mg