Craving the rich, savory goodness of Carbonara but short on time and traditional ingredients? This Instant Pot ‘Carbonara’ is your new weeknight hero! We’re breaking the rules with smoky bacon, sharp cheddar, and rich milk to create a velvety, decadent sauce in just 25 minutes. It’s a one-pot wonder that delivers maximum comfort with minimum effort. While it’s a delicious departure from the Italian classic, your taste buds will be singing its praises. Let’s get cooking!
Ingredients
• 10 oz / 280g bacon, chopped
• 1 cup / 240ml full-fat milk
• 3.5 oz / 100g sharp cheddar cheese, grated
• 1 red onion, finely diced
• 1 large garlic clove, minced
• Salt and freshly ground black pepper, to taste
• Cooked pasta, for serving
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
3. Add the diced red onion and sauté in the drippings for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Turn off the ‘Sauté’ function. Pour in the milk, scraping the bottom of the pot to deglaze any browned bits. Season with salt and a generous amount of black pepper.
5. Secure the lid, set the steam release valve to ‘Sealing’, and cook on the ‘Stew’ or ‘Manual/Pressure Cook’ setting for 5 minutes.
6. Once the cycle is complete, perform a quick release of the pressure. Carefully open the lid.
7. Stir in the grated cheddar cheese until it’s completely melted and the sauce is smooth. Stir most of the cooked bacon back into the sauce, reserving some for garnish.
8. Serve immediately tossed with hot, cooked pasta and topped with the remaining crispy bacon.
Nutritional Information
• Per Serving (sauce only)
• Calories: 250
• Total Fat: 20g
• Net Carbs: 6g
• Protein: 7g
• Fiber: 1g
Pro Tips
• For a richer sauce, substitute half of the milk with heavy cream.
• Don’t have cheddar? A mix of Parmesan and Pecorino Romano will give it a more traditional, salty bite.
• Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
• Reserve a splash of the pasta cooking water. If your sauce is too thick, stir in a tablespoon or two of the starchy water to loosen it to the perfect consistency.
• Stir in a handful of fresh spinach or frozen peas at the end for added color and nutrients.
FAQ
Q: Why is this called ‘Carbonara’ if it uses cheddar and milk
A: This recipe is a quick and easy take on the classic, using accessible ingredients like cheddar and milk to create a similarly rich and creamy sauce. It’s a delicious departure from traditional Carbonara, perfect for a fast weeknight meal.
Q: Can I make this sauce even creamier
A: Yes, for an even richer and more decadent sauce, you can substitute half of the milk with heavy cream as mentioned in the pro tips.
Q: What cheese can I use instead of cheddar
A: Absolutely. For a more traditional, salty bite, the recipe suggests using a mix of Parmesan and Pecorino Romano cheese instead of cheddar.
Q: How can I add vegetables to this Instant Pot Carbonara
A: You can easily add extra nutrients and color by stirring in a handful of fresh spinach or frozen peas at the end, just before serving.
