Spaghetti carbonara in the multicooker

Name: Spaghetti carbonara in the multicooker
Ingredients: 250 g spaghetti; 1500 ml water; 15 ml olive oil; 1 medium onion (150 g); 2 garlic cloves; 100 g cured pork; 125 ml water; 200 g cooking cream (at least 20% fat); 40 g Parmesan

Pasta/Pizza - Spaghetti carbonara in the multicooker by Hortensia L. - Recipia

Spaghetti carbonara in the multicooker is finished with cream and Parmesan, with no raw egg, and the sauce coats the spaghetti and browned cured pork. I’ve brought together two well-known versions, and what I like most is that the creamy sauce clings to the pasta without covering it in a heavy layer. I serve it straight away, while the Parmesan is still mixing into the sauce. Prep: 15 minutes. Cook: 24 minutes. Total: 39 minutes. Serves: 2. About 880 kcal and 33 g protein per serving.

Ingredients

250 g spaghetti
1500 ml water
15 ml olive oil
1 medium onion (150 g)
2 garlic cloves
100 g cured pork
125 ml water
200 g cooking cream (at least 20% fat)
40 g Parmesan

Preparation

1. Take the cream out of the fridge 15 minutes ahead. Peel and finely chop the onion and garlic. Cut the cured pork into small pieces. 2. Pour 1500 ml of water into the multicooker pot and select the Boil function. Cook the spaghetti for 9 minutes, until al dente, then drain and set aside. 3. Add 15 ml of olive oil, the onion and garlic to the empty pot. Select the Fry function and cook for 2 minutes, stirring, until the onion softens. 4. Add the cured pork and brown for 3 minutes, stirring. Pour in 125 ml of water and select the Stew function for 10 minutes. 5. After 7 minutes, mix the cream with a few spoonfuls of the hot liquid from the pot. Add the drained spaghetti, tempered cream and Parmesan; leave on the Stew function for another 3 minutes and stir until the sauce comes together.

Notes

Keep in a sealed container in the fridge for up to 3 days; when reheating, add 1 tablespoon of water per serving, since the pasta thickens the sauce. Thicker-cut cured pork may need another minute, and if it’s very salty, use less Parmesan. The cooking time depends on the brand of spaghetti, so check the texture a minute before the time on the packet. You can replace the Parmesan with the same amount of pecorino. Contains gluten and dairy. I like to serve it with a green salad and a tangy dressing.