Delicate, aromatic carbonara pasta is a classic of Italian cuisine. This dish began to be prepared in the last century. The original recipe used thin durum wheat pasta, sheep cheese, dried or smoked pork cheek, olive oil, raw chicken yolks and various spices.

Today, housewives use alternative, more affordable products that can be purchased in every store. An amazing Italian dish can be prepared from spaghetti, smoked bacon, any type of hard cheese and yolks. Cream and garlic are often added to the recipe, but the classic cooking method does not include such ingredients.

Advice: bacon can be replaced with other types of meat products. For example, undercut, dried-smoked chicken breast or pork, in particular ham, are perfect.

You don't need any special cooking skills to cook pasta carbonara. It's easy to prepare and quite quick. However, you need to take into account several points in order for the dish to turn out. First of all, pay attention to the dishes. The best pasta is cooked in a cast iron casserole or non-stick pan. But no less tasty, the dish is prepared in a slow cooker or pressure cooker. Pasta carbonara in a slow cooker, made at home according to our recipe, comes out just like in an Italian restaurant.

Carbonara pasta in a slow cooker

For this dish, it is extremely important to properly cook the pasta until al dente, “to the tooth.” This will not only reduce the calorie content of the dish as a whole, but will also allow the pasta to be saturated with the flavors of the sauce.

Ingredients

Servings: – +

• Durum wheat spaghetti25-30 g
• Hard cheese 50 g
• Parmesan 30 g
• Bacon 100 g
• Olive oil 2 tbsp. l.
• Garlic 2 cloves
• Fresh parsley and basila few leaves
• Water 2.5 l
• Salt to taste
• Ground black pepper optional
• Cream 20% 100 ml
• Chicken eggs 3 pcs.

Per serving

Calories: 377 kcal

Proteins: 12.3 g

Fats: 20 g

Carbohydrates: 37.1 g

30 min. Video recipe Print

Boil the pasta separately. To do this, pour purified or spring water into the pan. Add a little salt. Set over high heat and wait until the liquid boils completely. Once the water is bubbling, add the pasta to the pan without breaking it. Depending on the brand of the manufacturer, the product will cook from 8 to 12 minutes.

At this time, connect the multicooker to the network. Set the "Baking" mode. Grease the bottom of the bowl with olive oil, squeeze the peeled garlic through a press. While it is frying until golden, divide the bacon into even thin strips. Add the meat slices to the garlic and fry on all sides until golden brown.

Take chicken eggs and separate the whites from the yolks. This can be done using shells. Pour the yolks into a bowl. Add black pepper to them. Whisk the ingredients thoroughly or use a blender for this task. The result should be a thick, white foam. Add cream here and stir the ingredients again.

Hard cheese must be finely chopped, so it is recommended to grate it not on a coarse grater, but on a very fine grater. The cheese should resemble small crumbs - add them after the cream to the egg yolks. Mix all ingredients again.

Once the pasta is ready, drain the boiling water using a colander. Immediately add the hot spaghetti to the bacon in the multicooker bowl. Use a special spatula to mix the ingredients. Leave to cook with the lid open for 5 minutes.

Then switch to the “Extinguishing” mode or an alternative task. Pour in the cream sauce. Mix the ingredients well. Set the time to 10 minutes and continue cooking with the unit lid closed.

When the timer on the multicooker indicates that the time has expired, open the lid and portion the carbonara pasta into plates. Sprinkle grated Parmesan cheese on top of the dish. Garnish with fresh basil and parsley leaves. Serve hot.

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Important: real carbonara is made from thin spaghetti made exclusively from durum wheat. Please pay attention to this when choosing a product.

It is very important to choose the right hard cheese. First of all, evaluate the appearance of the product, its color, and the integrity of the packaging. Then take a look at the conditions in which the cheese is stored. Hard varieties should be kept in a refrigerator with a temperature range from -4 to +6 degrees. If the temperature is higher or lower than specified, it is recommended to purchase cheese from another store. Also examine the wrapper. Shelf life, composition and net weight - all this is important when choosing high-quality hard cheese.

Pasta carbonara recipe with bacon and cream in a slow cooker is simple, but incredibly tasty. True gourmets will appreciate the delicate creamy sauce and properly cooked spaghetti. The secret of delicious carbonara lies in the homemade cream and cheese sauce. Don’t be lazy to prepare it yourself using the best products - the result will certainly please you!

How long does it take to prepare a dish?

If you prepare the necessary ingredients in advance, it will take you no more than half an hour to cook spaghetti in cream sauce. And in a multicooker it is very convenient and practical, since you do not need to constantly stand at the stove and make sure that the sauce or pasta does not burn, because smart kitchen appliances automatically determine the temperature for the dish. All you have to do is put the ingredients in the bowl of the unit and do your homework.

The main secret to successfully preparing a carbonara pasta recipe in a slow cooker is that everything needs to be done quickly: the pasta should not cool down and stick together, the bacon should not get too fried, and the cheese should not get too dry. The egg yolks should be well beaten and retain their shape.

How to present a dish beautifully

Carbonara in a slow cooker - a recipe for dinner or a holiday feast. Traditionally, pasta is served with fresh herbs. These could be parsley leaves, rosemary sprigs or purple basil. For decoration you can use cherry tomatoes and nutmeg. Some cooks add a raw egg on top of the dish. Since the pasta has just been cooked, the egg immediately turns white and is steamed.

The Italian treat is served with white or red semi-sweet wine. The dish will be accompanied by fresh or grilled vegetables. Various salads seasoned with lemon juice and olive oil will also complement the main course.

Important: Since spaghetti cools quickly, it is recommended to serve it in a preheated container. In addition, in many recipes, housewives are advised to leave the pasta in the “Warming” mode. This should not be done, as the carbonara will turn out dry and tasteless.

The form of serving can be any at your discretion, but according to the classic recipe, the pasta is placed by first wrapping it around a fork and carefully placing it in the center of the plate. The top of the pasta is decorated or an egg is poured into it.

This is interesting: It is believed that carbonara pasta in its original form was invented by coal miners working in the mountains. Workers needed to stock up on provisions that lasted a long time. Therefore, the list of products included publicly available pasta, pork, hard sheep cheese and spices.

Carbonara very quickly became popular throughout Italy, and then conquered world cuisine. Try making the treat yourself. Bon appetit!

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Hello, friends! Today I will tell you about my method of cooking Carbonara pasta in a slow cooker.

Pasta Carbonara is a historical dish of Italian cuisine. But we will not have a classic recipe, but, so to speak, a Russified one. Well, you must agree - where can the average citizen of our country get guanciale? Many people are not even familiar with the word “guanciale”. Therefore, in the Russian version, dry-cured pork cheeks (and this is “guanciale”) are most often replaced with bacon. But, since recently we have also been having problems with the sale of bacon, ham or a meat product close to bacon is quite suitable for preparing the dish.

The original Carbonara pasta requires the use of Parmesan cheese. Ah, the king of cheeses, Parmigiano Reggiano.... Unfortunately, not everyone can afford it... So, in the Russian version, we can prepare it with any hard, aged cheese.

Of course, if you're lucky enough to have guanciale and parmesan on hand, be sure to make classic Pasta Carbonare in the slow cooker. This will be the peak of culinary pleasure! However, even with all sorts of Russian substitutions, a dish with Italian roots turns out very tasty. And, most importantly, very satisfying. And, what is important for housewives, it is quick and easy to prepare.

Carbonara Pasta Ingredients

1. Spaghetti - 200 g
2. Bacon (ham) - 150 g
3. Egg yolks - 4 pcs.
4. Parmesan - 60 g
5. Cream - 150 ml
6. Salt - to taste
7. Freshly ground black pepper - to taste
8. Water (for cooking spaghetti) - 1 liter

How to cook Carbonara pasta in a slow cooker

1. As always, we start cooking by collecting the ingredients. We need spaghetti or any long durum wheat pasta. We can replace bacon with ham or another pork product. For example, I have a piece of dry-cured pork. But the skin turned out to be tough. After cutting off the skin, there was not enough meat, so I had to add a little more ham. And instead of Parmesan, I use hard cheese, made in Russia, but I don’t know the name (the cheese was brought to my dacha by my husband without a label). The thicker the cream, the better. That is, with thicker cream the finished dish tastes better. Separate the eggs into whites and yolks in advance. We will only use yolks. And, if you don’t have bacon, but leaner meat, which has virtually no fat and will have nothing to render during frying, prepare olive or other vegetable oil.

2. Let's start by cooking the pasta. To do this, pour water into the multi-cooker bowl, lightly salt it and turn on the multi-cooker in the “Pasta” mode, leaving the default time for 8 minutes. After the signal for the water to boil, put the spaghetti in the bowl and press “Start” again. The pasta is cooked until the end of the program. Turn off the multicooker. Place the spaghetti in a colander. Wash the bowl, wipe it dry and put it back in the device.

3. Cut bacon (ham) into cubes or strips.

4. In a separate bowl, combine for the sauce: egg yolks, cream, cheese, grated on a fine grater. Add freshly ground black pepper. Please note that we do not beat the listed components, but simply mix them.

5. Turn on the multicooker by selecting the “Frying” mode. The time set by the manufacturer cannot be changed. Place the bacon in the bowl and fry with the lid open and stirring vigorously for 4-5 minutes. If you do not have bacon and the fat is not rendered, fry with the addition of vegetable oil. You can also pour it in if, due to poor-quality coating of the multi-bowl, the products “stick” to the bottom.

6. Without turning off the “Frying”, add spaghetti to the bacon and stir. Fry for another 3-4 minutes, stirring constantly (we need the pasta to warm up well). Next, turn off the “Frying” mode and immediately move on to the next step.

7. Fill the contents of the pan with sauce. Stir carefully. Close the multicooker with a lid and leave the dish for 5-6 minutes.

8. Place the finished Carbonara pasta on plates. If desired, and to make an already tasty dish even more delicious, sprinkle portions in plates with grated cheese and chopped parsley. Bon appetit!

Description

It is prepared in almost the same way as regular pasta under normal conditions. A step-by-step recipe for preparing this famous Italian dish with photos can be found below. It provides very clear and precise instructions on how to cook carbonara in a slow cooker and in what modes.

We will prepare our carbonara from spaghetti with the addition of pieces of fried juicy bacon.

As a complement to the pasta, we will traditionally prepare a creamy thick sauce, which during the baking process will completely saturate the spaghetti, making it juicier and deeper in taste.

Carbonara is served with a whole egg yolk, which is carefully mixed with the pasta immediately before eating.

Grated Parmesan and fresh basil are also indispensable for carbonara pasta. The dish will turn out very rich, deep and tart.

Italian pasta, even cooked in a slow cooker, remains very refined and sophisticated. And the simplicity of carbonara and ease of preparation only add to its charm.

Let's start creating carbonara pasta with bacon in a slow cooker.

Ingredients

• 
  (200 g)
• 
  (2 cloves)
• 
  (200 ml)
• 
  (1/2 tbsp.)
• 
  (200 g)
• 
  (500 ml)
• 
  (100 g)
• 
  (2 pcs.)
• 
  (2 branches)
• 
  (taste)
• 
  (taste)

Cooking steps

Cut a piece of juicy bacon or pancetta into neat small square plates as shown in the photo. We heat the multicooker bowl in baking mode without adding vegetable oil: the bacon will already release enough fat for frying. Place the chopped meat in a bowl and fry it until soft for 15 minutes: the entire cooking mode should be set for 40 minutes.



Press the garlic cloves with the flat side of the knife: this will help them peel quickly and easily. Chop the garlic very finely with a knife or grind it in a blender. Place the garlic slices in the bowl with the bacon and fry for another 2-3 minutes.



Pour the indicated amount of room temperature milk cream into the fried bacon and garlic, add half a tablespoon of tomato paste, salt and pepper to taste.



Bring the contents of the multicooker bowl to a homogeneous mass, cook for 10 minutes until the sauce begins to thicken. After this, add spaghetti broken in half to the ingredients, pour hot water into it so that it completely covers the entire contents of the bowl. Close the lid and cook the pasta this way for the rest of the time. After the specified time has passed, thoroughly mix the pasta with bacon and sauce, set the “pilaf” mode and cook until it is complete.



Serve the finished dish on plates, place one egg yolk on top of the rolled pasta, sprinkle the dish with finely grated cheese and fresh herbs. Pasta carbonara cooked in a slow cooker is ready.



Bon appetit!

Slow Cooker Pasta Carbonara is a well-known sauce and pasta that originates from the Italian “boot.” Different components can be used for this dish, but the main ones always remain the same. This is brisket (although other meats may be used), eggs and Parmesan. The remaining ingredients are only additional and can be varied in different combinations.

Pasta carbonara is a traditional dish of Italian cuisine. The recipe is based on spaghetti and bacon. The latter must be cut into thin slices. You can also add cream, although this is optional. The dish becomes more tender.

Carbonara pasta in a slow cooker. Ingredients:

• – 0.3 kg;
• bacon – 0.1 kg;
• cream 10% - 250 g;
• dried basil - to taste;
• “Parmesan” - 0.2 kg;
• onions – 1 piece;
• garlic - a couple of cloves;
• water – 550 ml;
• egg – 1 piece (you only need the yolk);
• salt - to taste;
• vegetable oil – 1 tablespoon.

How do we cook carbonara in a slow cooker?

Finely chop the bacon.

Then chop the onion.

Pour vegetable oil into the multi-bowl.

Add onion and bacon. Set the “Fry” mode for 10 minutes.

Finely chop the garlic.

Add in onions and bacon. Fry, stirring occasionally.

After 10 minutes, add cream. Stir.

Add the spaghetti, breaking it in half. Pour in water. Add some salt. Stir until the spaghetti doesn't stick together.

Water should cover all ingredients, including spaghetti. Cook on the “Rice” mode.

Grate the cheese.

Pasta carbonara in a slow cooker is delicious, quick and easy. For anyone who doesn’t believe it, I suggest you see for yourself by preparing this popular dish in your kitchen. You will need a minimum of ingredients. If you don’t have bacon, replace it with ham or smoked meat, Parmesan with any hard cheese, and cream with full-fat milk. Just do not cook carbonara with cream with a fat content higher than 35%, as it turns into fat when heated.

Use pasta made from durum wheat if possible. Vegetable oil for frying can be replaced with butter. By the way, this dish can be served for breakfast, lunch, and dinner, but in the first two meals it is better to do without adding garlic.

So, let's prepare the necessary ingredients for carbonara pasta and start cooking!

Activate the multicooker display to the “Cooking” or “Soup” mode, pour about 0.5-0.7 liters of hot water into the bowl and bring it to a boil, turning it on for about 15 minutes. As soon as the water boils, place the spaghetti in the bowl. Boil for 6-8 minutes.

Meanwhile, cut the bacon into cubes and grate the cheese using a fine-hole grater.

In a bowl, combine 15% fat cream, chicken yolk and grated cheese.

Thoroughly grind the contents of the bowl, add salt and pepper, add dried garlic and mix everything again.

Once the spaghetti is cooked, remove it from the liquid onto a plate. Drain the liquid and rinse the bowl. Pour chopped bacon into it, pour in vegetable oil, activate the “Frying” mode on the display for 5 minutes. Fry the bacon for about 2-3 minutes. If you use onions, fry the chopped onions at the same stage along with the bacon.

Then add boiled spaghetti to the bowl and stir.

Add the cream sauce, stir and simmer the carbonara pasta in the slow cooker until the beep sounds, about 1 minute.

Then place the dish on plates, sprinkle with finely grated cheese and chopped green onions.

Serve immediately.

Have a nice day!