Easy Pasta Carbonara
Easy Carbonara Sauce and Pasta makes really beautiful carbonara sauce. Eggs, pancetta, and plenty of parm make this recipe so yummy! It's simple to make but impressive enough to serve to guests.
Ingredients
- 16 oz Spaghetti
- 2 tablespoons Sea salt
- 2 tablespoons Extra virgin olive oil
- 4 ounces Pancetta diced
- 1 cup Pecorino Romano grated
- 3 Eggs
- 1 cup Frozen English peas thawed
- Pepper to taste
Instructions
- Add olive oil to a deep pan or a 6 quart pot. Over a medium head, add pancetta and cook until crisped.
- Remove pancetta and reserve oil to side.
- In a bowl whisk together the eggs and pecorino Romano cheese.
- Cook your spaghetti, according to package instructions. Once done, reserve 1 cup pasta water. Drain remaining water.
- Add the reserved oil back to your pot/pan and place over medium heat.
- Once the oil is heated, add drained pasta, and then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
- Add the cooked pancetta, and English peas, and toss together until the peas are warmed through.
- Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
Notes
1.You can use angel hair pasta or linguini. Your choice! Spaghetti is just a traditional type of pasta to use.
2.You can use grated parmesan cheese in place of pecorino Romano.
3.If you don’t have pancetta, you can use thick cut bacon that has been cut into 1/2” cube pieces. Once cooked, you’ll have extra bacon oil. You can save 3 tablespoons of bacon drippings to use for remaining recipe at step 2.
2. Once done, press Cancel Button. Quick Release all pressure. Remove one cup of water, and drain remaining water. Keep spaghetti set to the side.
3. Replace liner back to Instant Pot. Press Sauté button and Add olive oil to insert. Add pancetta and cook until crispy.
4. While pancetta is cooking, In a bowl whisk together the eggs and pecorino Romano cheese. To Instant Pot, add drained pasta, and then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
5. Add English peas, and toss together until the peas are warmed through.
6. Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
2.You can use grated parmesan cheese in place of pecorino Romano.
3.If you don’t have pancetta, you can use thick cut bacon that has been cut into 1/2” cube pieces. Once cooked, you’ll have extra bacon oil. You can save 3 tablespoons of bacon drippings to use for remaining recipe at step 2.
INSTANT POT DIRECTIONS
1. Break spaghetti in half and arrange in a criss-cross pattern. Add 4 cups water. Do not stir. Close the lid. Set valve to "sealing" position. Cook on High Manual Pressure for 7 minutes.2. Once done, press Cancel Button. Quick Release all pressure. Remove one cup of water, and drain remaining water. Keep spaghetti set to the side.
3. Replace liner back to Instant Pot. Press Sauté button and Add olive oil to insert. Add pancetta and cook until crispy.
4. While pancetta is cooking, In a bowl whisk together the eggs and pecorino Romano cheese. To Instant Pot, add drained pasta, and then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
5. Add English peas, and toss together until the peas are warmed through.
6. Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.