Spaghetti carbonara is my middle son’s favorite dinner and I clearly remember the first time he ever tasted it. We were out to dinner and at the time my son was somewhat picky of an eater, mostly because he had just become a vegetarian.
So he’s mulling over ordering spaghetti carbonara because the dish featured ingredients he liked… spaghetti, cheese, eggs and cream, plus something he’d never heard of, pancetta. He asked my mother what pancetta was and when she replied “Italian ham,” what my son heard was “Italian jam“. He ordered it, ate it, loved it and for weeks he remained an Italian jam-eating vegetarian refusing to be convinced he’d misinterpreted his grandmother’s explanation. For any true vegetarians, this dish can easily be prepared without bacon and it will be just as creamy and delicious.
6 slices of thick cut bacon, cut in half lengthwise and sliced into thin strips
1/2 cup onions, diced
1 garlic clove, chopped
2 cups heavy cream
1 cup Parmesan cheese, shredded
4 cups of pasta
2 tsp salt
1 tsp black pepper
Optional: extra cheese for serving
Set your rice cooker to Sauté-Then Simmer. Brown the onions, garlic and bacon and set aside.
Add 8 cups of water to the inner pot of your rice cooker and and set to Steam for 7 minutes. When water boils add pasta and let cook. When cook time is up, carefully drain the noodles and place pasta back into the rice cooker.
In a medium sized bowl, mix eggs with the cheese and cream and beat well to avoid lumps. Pour mixture into hot pasta and toss to coat. Add black pepper and the bacon-onion mix and stir to combine. Close the lid for 5 minutes and let the sauce and pasta marry before serving.
Over to You
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