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.
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 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then 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, adjust the time to 8 minutes then press START.
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 FRY function then press START and 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.