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34
35
CARBONARA PASTA
1. Add the bacon in the cooking pot. Set to sauté for
25 minutes.
2. Cook the bacon until crispy, about 15 minutes. Using a
slotted spoon, remove the bacon and transfer to a paper
towel-lined plate to catch excess grease.
3. Discard about 2/3 of the bacon grease.
4. Add the chopped onion and finely chopped garlic into the
cooking pot. Stir occasionally until timer expires.
5. Add the long fusilli and water. Stir to coat.
6. Close and lock lid, then set to pressure cook on high for 5
minutes.
7. While the pasta is cooking, in a medium bowl, whisk
together egg yolks, half and half or whole milk, Pecorino
Romano cheese and ground black pepper.
8. When the timer expires, release the pressure, open the lid
and turn off.
9. Pour the egg mixture and cooked bacon into the pasta
and stir until it is fully incorporated.
10. Garnish with extra Pecorino Romano cheese and parsley.
11. Serve immediately.
• 2 lbs bacon, chopped
• 2 large yellow onions,
chopped
• 8 cloves garlic, finely
chopped
• 2 lbs long fusilli
• 8 cups water
• 12 egg yolks
• 1 cup half and half or whole
milk
• 3 cups Pecorino
Romano cheese, plus
more for garnish
• 1 tsp freshly ground black
pepper
• 1 bunch parsley, chopped,
for garnish
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
30 min 5 min EASY 8-12
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