Authentic Spaghetti Carbonara Pressure Cooker Style
This easy pressure cooker carbonara delivers rich creamy results in just 25 minutes using only a few authentic Italian ingredients — no fuss or scrambling involved.
Equipment
- 1 Mixing bowl to mix yolks, cheese and pepper
- 1 Large skillet for browning guanciale
- 1 Pressure cooker for final 1-min cook
- 1 Whisk to mix yolks and cheese
Ingredients
Main Ingredients
- 3 cups cooked spaghetti about 10oz dry or 300g dry to cook
- 4 egg yolks large, fresh
- 1 cup pecorino cheese freshly grated
- 0.5-1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil extra virgin
- 0.5-0.75 cup guanciale diced small
- 2-3 tablespoons pecorino for topping
Instructions
Instructions
- Heat olive oil in a skillet over medium heat. Add guanciale and cook until crispy and golden, about 5–7 minutes.
- In a bowl, whisk together egg yolks, 1 cup pecorino, and black pepper until smooth and creamy.
- Add cooked hot spaghetti to the skillet with guanciale. Stir to coat and let cool for 1 minute.
- Slowly pour egg-cheese mixture over pasta, tossing quickly to create a creamy sauce from residual heat.
- If sauce is too thick, splash in a little pasta water. Toss again until every strand is coated.
- Transfer mixture to pressure cooker. Lock lid and cook under pressure for 1 minute. Use slow release, then quick release. Toss and top with extra pecorino and pepper to serve.
Notes
Best served immediately after pressure cooking. Store leftovers in fridge for up to 2 days. Reheat with splash of water to bring back creaminess.