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1720

Prep: 5 minutes
Cook: 18 minutes
Serves: 5

Spaghetti Carbonara

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 cheddar cheese and plenty of cracked black pepper.

Ingredients

200g pancetta cubes

1 onion, finely chopped

2 garlic gloves, crushed

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)

Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker

The Method

Select the BROWNING function, add the pancetta and cook for ~5 minutes until it starts to brown. Remove the pancetta and place to one side on some kitchen roll.

Add the onion and garlic to the pancetta fat and cook for ~2 minutes until the onion begins to soften. 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 PASTA 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.

Select the BROWNING function then add the eggs, cheese (saving a little for last), peas (if using) and stir for ~3 minutes. Return the pancetta and stir to combine, then press CANCEL.

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