Spaghetti Carbonara


Yields 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes



  • 1 tablespoon olive oil
  • ¼ pound guanciale (salt-cured pork jowl) or pancetta
  • 4 cups water
  • 2 teaspoons salt
  • 1 pound spaghetti, halved
  • 7 egg yolks
  • 1 egg
  • ½ cup Pecorino or Parmesan cheese, grated
  • 2 teaspoons freshly ground black pepper
  • Grated Pecorino or Parmesan cheese, for garnish
  • Freshly ground black pepper, for garnish


  1. SELECT Saute/Brown on the Cosori Pressure Cooker, set time to 10 minutes, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the olive oil and guanciale to the Cosori Pressure Cooker and cook until crispy about 10 minutes. Drain and set aside.
  3. ADD the water, salt, and spaghetti to the bacon fat and oil.
  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  5. SELECT Manual, adjust to Pressure Level 6, set time for 5 minutes, and press On/Start.
  6. WHISK together the egg yolks, egg, parmesan cheese, and black pepper in a bowl while the pasta is cooking. Set aside.
  7. QUICK RELEASE when done cooking and carefully remove the lid. Carefully remove the pot form the pressure cooker to prevent overcooking.
  8. MIX in the egg mixture and bacon. Mix until the pasta is well coated and it thickens slightly.
  9. SEASON to taste with salt and pepper.
  10. SERVE immediately in bowls and garnish with grated Pecorino cheese.