Spaghetti Carbonara (PKP 4.8L & 5.7L)
This simple yet indulgent dish is made even easier in the PKP. Don’t worry if there seems to be too much stock, the pasta will take care of most of it and the rest combines with the cheese and eggs to make that classic creamy sauce.
Best served with grated parmesan and plenty of cracked black pepper.
200g pancetta cubes
500g dried spaghetti, snapped in half
1l chicken stock
3 eggs, beaten
120g parmesan, finely grated
150g frozen peas (optional)
Salt and pepper (to taste)
Select the SAUTE function, add the pancetta and cook for about 5 minutes until it starts to brown. Remove the pancetta and place to one side on some kitchen roll.
Add the spaghetti and stock, adding more water if needed to ensure the pasta is covered, then press CANCEL.
Put the lid on and close the pressure valve then select the RICE function and adjust the time to 8 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Drain any excess water then select the SAUTE function then add the eggs, cheese (saving a little for sprinkling), peas (if using) and stir through until the egg is cooked. Return the pancetta and stir to combine, then press CANCEL.