📝 About This Recipe
Experience the magic of Rome's most beloved pasta dish reimagined for the modern kitchen without sacrificing its soul. This pressure-cooked version utilizes the starch from the pasta water to create an impossibly silky emulsion that rivals the traditional stovetop method. Rich with peppery pancetta and a golden, egg-based sauce, this recipe delivers a luxurious, restaurant-quality meal in a fraction of the time.
🥗 Ingredients
The Foundation
- 1 pound Spaghetti (broken in half to fit the pot)
- 6 ounces Pancetta or Guanciale (diced into small cubes)
- 2 cloves Garlic (smashed, for infusion only)
- 1 tablespoon Extra Virgin Olive Oil
The Liquid Gold Sauce
- 2 pieces Large Eggs (at room temperature)
- 2 pieces Large Egg Yolks (for extra richness)
- 1 cup Pecorino Romano Cheese (freshly grated, plus more for serving)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Freshly Cracked Black Pepper (coarsely ground)
Pressure Cooking Liquids
- 2 cups Chicken Stock (low sodium)
- 2 cups Water
- 1/2 teaspoon Kosher Salt (adjust based on saltiness of cheese)
👨🍳 Instructions
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1
Set your pressure cooker to the 'Sauté' function on high heat. Add the olive oil and the diced pancetta or guanciale.
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2
Cook the pancetta for 5-7 minutes until the fat has rendered and the edges are crisp and golden brown. Add the smashed garlic cloves for the last 2 minutes to infuse the oil, then discard the garlic.
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3
Pour in 1/2 cup of the water to deglaze the pot, using a wooden spoon to scrape up all those flavorful brown bits (fond) from the bottom. Turn off the 'Sauté' function.
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4
Add the remaining water and chicken stock. Carefully place the broken spaghetti into the pot in a crisscross pattern (like a 'nest') to prevent the noodles from clumping together.
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5
Gently press the pasta down so it is mostly submerged in the liquid, but do not stir it. Sprinkle with a pinch of salt.
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6
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high for 5 minutes (or half the time suggested on the pasta box minus 1 minute).
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7
While the pasta cooks, whisk together the whole eggs, egg yolks, grated Pecorino Romano, Parmigiano-Reggiano, and black pepper in a medium bowl until a thick paste forms.
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8
Once the cooking time is complete, perform a 'Quick Release' of the pressure immediately. Be careful of the steam.
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9
Open the lid. If there is a small amount of liquid left, do not drain it! This starchy liquid is essential for the sauce.
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10
With the pot turned OFF, vigorously stir the pasta for 30 seconds to distribute the heat and loosen the noodles.
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11
Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs. The residual heat will cook the eggs into a creamy sauce without scrambling them.
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12
Continue tossing for 1-2 minutes until the sauce thickens and coats every strand of pasta in a glossy sheen. If it looks too dry, add a tablespoon of warm water.
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13
Serve immediately in warmed bowls, topped with an extra dusting of cheese and a final crack of black pepper.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheeses are coated in potato starch and won't melt into a smooth sauce. Ensure your eggs are at room temperature to prevent the sauce from cooling the pasta down too quickly. If the 'Burn' notice appears during sautéing, ensure you deglaze the pot thoroughly before adding the pasta. The 'crisscross' method for laying the pasta is vital; it prevents the spaghetti from turning into a solid block of dough. Work quickly once the lid is opened—the residual heat is your only 'stove' for finishing the sauce.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like Pinot Grigio or Vermentino to cut through the richness. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a peppery, fresh contrast. A side of roasted broccolini with lemon zest and red pepper flakes adds a nice crunch. Warm crusty ciabatta bread is perfect for mopping up any leftover creamy sauce from the plate.