Chefman RJ25-C Manual page 19

PREP TIME COOK TIME
30 min 5 min
34
SKILL LEVEL SERVINGS
EASY 8-12
CARBONARA PASTA
INGREDIENTS
1. Add the bacon in the cooking pot. Set to sauté for
25 minutes.
2. Cook the bacon until crispy, about 15 minutes. Using a
• 2 lbs bacon, chopped
slotted spoon, remove the bacon and transfer to a paper
• 2 large yellow onions,
towel-lined plate to catch excess grease.
chopped
3. Discard about 2/3 of the bacon grease.
• 8 cloves garlic, finely
chopped 4. Add the chopped onion and finely chopped garlic into the
cooking pot. Stir occasionally until timer expires.
• 2 lbs long fusilli
5. Add the long fusilli and water. Stir to coat.
• 8 cups water
6. Close and lock lid, then set to pressure cook on high for 5
• 12 egg yolks
minutes.
• 1 cup half and half or whole
7. While the pasta is cooking, in a medium bowl, whisk
milk
together egg yolks, half and half or whole milk, Pecorino
• 3 cups Pecorino
Romano cheese and ground black pepper.
Romano cheese, plus
8. When the timer expires, release the pressure, open the lid
more for garnish
and turn off.
• 1 tsp freshly ground black
9. Pour the egg mixture and cooked bacon into the pasta
pepper
and stir until it is fully incorporated.
• 1 bunch parsley, chopped,
10. Garnish with extra Pecorino Romano cheese and parsley.
for garnish
11. Serve immediately.
35