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Rotini Carbonara

Ingredients

½ lb. bacon or speck (cut in ½-inch pieces
2 cloves garlic, minced
2 tbsp. olive oil
1 lb. rotini (or penne)
4 cups water
2 cups Parmesan, grated (plus extra for garnish)
3 eggs plus 4 yolks
1 tbsp. fresh crushed black pepper
Salt and pepper to taste
½ cup chopped parsley for garnish

Directions

1. Place the inner pot in the pressure cooker and add bacon. Press the RICE/RISOTTO button until it reads 10 min.
2. Sauté bacon until almost crispy (you will need to drain the fat halfway through to achieve crispiness). Once bacon is cooked, then add garlic. Stir. Cook for 1 minute more, then remove bacon and fat and set aside.
3. Add olive oil to the inner pot. Add the pasta and stir for one minute. Add the water. You want to make sure the water just covers the pasta so it’s ok to add a bit more water to achieve this. Push down on the pasta to make sure each pc is covered with the liquid.
4. Place the lid on the pressure cooker and lock. Switch the pressure release valve to the CLOSED.
5. While the pasta is cooking, whisk the eggs in a bowl until beaten. Add the Parmesan and incorporate well with the whisk. Add crushed pepper.
6. Once the timer reaches 0, switch the pressure release valve to OPEN. Once the steam has been released, open the lid.
7. Stir the pasta, and then fold in the bacon/garlic mixture. Next, fold in the egg mixture. Add salt and pepper to taste and garnish with fresh parsley.
8. Serve immediately.

Eric’s tip: 10 minutes will get you pasta that is cooked through. As with any cooking method, you may want to adjust down a minute for a more al dente texture.

Eric’s tip: Adding some water to your egg and cheese mixture is fine if the mixture is very thick. It shouldn’t be a paste, rather a very thick sauce. Normally I would add about a ¼ cup of pasta water but when pressure cooking the pasta you typically don’t have any extra.