Multicooker spaghetti carbonara

Name: Multicooker spaghetti carbonara
Ingredients: 1 teaspoon olive oil; 1/2 medium onion (75 g) chopped; 1 garlic clove (3 g) crushed; 200 g spaghetti; 100 g chopped bacon; 180 ml cooking cream (20% fat); 540 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Pasta/Pizza - Multicooker spaghetti carbonara by Giorgiana D. - Recipia

Multicooker spaghetti carbonara needs enough liquid to soften evenly in the pot. Bacon, cream, onion and garlic make a creamy sauce, and the pasta turns tender after the two cooking programs. I use regular spaghetti, not very thin ones, since they spend a long time in the cooking program. Prep: 10 minutes. Cook: 45 minutes. Total time: 55 minutes. Servings: 2. About 760 kcal and 25 g protein per serving.

Ingredients

1 teaspoon olive oil
1/2 medium onion (75 g) chopped
1 garlic clove (3 g) crushed
200 g spaghetti
100 g chopped bacon
180 ml cooking cream (20% fat)
540 ml water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Chop the onion and crush the garlic. Put them in the multicooker pot with 1 teaspoon olive oil and select FRY for 5 minutes. Keep the lid open and stir; the onion should soften and brown slightly. 2. Add 540 ml water, the spaghetti, 180 ml cream, 100 g chopped bacon, 1 teaspoon salt and 1/2 teaspoon ground pepper. Select STEW for 40 minutes, until the pasta is tender.

Notes

Store any leftovers in a sealed container in the fridge for up to 3 days; when reheating, stir a little water into the sauce. Serve with a simple green salad. You can swap the bacon for 100 g pancetta; the cream contains dairy, and the spaghetti contain gluten. Pasta thickness affects how much liquid it absorbs, so choose regular spaghetti, not very thin ones. If the bacon is salty, taste the sauce before adding any more salt. On FRY, keep an eye on the onion with the lid open, as it browns quickly in the pot.