![]() This works out to approximately 4 cups for one pound of dry pasta. Small delicate pasta shapes (ditalini, acini de pepe, etc.) will likely overcook and are best prepared on the stovetop, as is gluten-free pasta, which can turn into a gummy mess.Ĭold water - just enough liquid so that the the pasta is barely covered will be enough to cook the pasta through without triggering a burn notice. Long thin pastas, like fettuccine and spaghetti noodles, require a slightly different treatment, which I’ll address in a separate post. In this case, I’m specifically referring to hearty short pasta varieties, such as penne pasta, bowtie pasta, rigatoni, shells, etc. ![]() ![]() Your preferred brand of short dry pasta - like the regular kinds of pasta you find in a box or cellophane bag, NOT a refrigerated fresh pasta. So really all you need is pasta, water, and kosher salt. WHILE YOU’RE AT IT, LET’S BE FRIENDS! FOLLOW ME ON PINTEREST FOR MORE EASY RECIPE IDEAS.įor the purposes of this quick & basic tutorial, we’re going to be cooking plain pasta in the Instant Pot. PIN IT NOW, MAKE IT LATER! CLICK HERE TO PIN THIS RECIPE. Who’s ready to make some Instant Pot pasta with me?! Let’s get started… ✔ produces foolproof perfectly cooked delicious pasta ✔ is totally hands free, no stirring or worrying about it boiling over ✔ uses less water than the stovetop version so no need to drain ✔ shaves precious minutes off of meal prep I know, I know, you’re probably thinking: “But it’s already so easy to just boil a pot of water on the stovetop…” YES, it totally works, AND it’s a total weeknight game changer. Honestly, I can’t believe that it took me so long to try cooking pasta in the Instant Pot, but it’s quickly become one of my favorite recipes. I’ll be exploring a variety of different Instant Pot basics and the ways they can be used to create quick and easy recipes that help get dinner on the table fast - starting with PASTA!! ![]() So I’ve decided that 2021 is going to be the Year of the Instant Pot… I’ve been an Instant Pot electric pressure cooker owner for 4+ years at this point, but it occurred to me recently that I haven’t really been utilizing it to its fullest potential. Gemelli pasta is a great noodle shape to pair with this rich and saucy dish, but feel free to use whatever noodle you prefer.If you’ve ever wondered: “Can you cook pasta in an Instant Pot?”, the answer is YES!! Cooking pasta in the Instant Pot is the quickest and easiest way to perfectly cooked al dente pasta every time… AND this method works with your favorite regular pasta! We use pancetta for this recipe as it is easily found in most supermarkets, but guanciale is traditional and worth trying if you can find it. Finally, drizzling pancetta drippings over the pasta disperses rich porky flavor throughout the sauce even without ever having the pasta in the skillet. With this smart test kitchen technique, you essentially create a double boiler to provide just enough heat to melt your cheese and emulsify the silky sauce, without running the risk of breaking it. However, this method takes practice to get right-and crossing the fine line between gently cooking the eggs and scrambling them is all too easy, even for a pro. Traditionally, you would toss your hot pasta with the eggs and cheese right in the skillet you’ve used to cook the pork (over low heat) to create a smooth, emulsified sauce. And with this foolproof method for nailing the signature creamy sauce, you can go into the kitchen with confidence. This simple, classic pasta carbonara recipe is the perfect dish when you need a special night in. We love bucatini for this recipe because the hollow noodle is perfect for capturing the rich sauce, but you can use whatever noodle shape you like linguine, spaghetti,or fettuccine are all great options. However, you can easily double the recipe to serve more. We developed this recipe for two as it makes for a incredibly impressive-yet budget-friendly-date night dinner when served with a simple green salad and a dry white wine. And finally, remember that pasta water is your best friend when it comes to making a silky smooth sauce. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly. Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. That said, while our method largely stays true to the iconic dish, one element might catch a traditionalist’s eye: olive oil. This foolproof method delivers the classic, crave worthy flavors and textures of cacio e pepe-strong peppery backbone (without verging towards too “hot”), earthy saltiness from the Pecorino cheese, and a luscious sauciness that will have you ready to lick the bowl.
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