Penne Carbonara


250 g bacon, sliced into 1 cm eac
2 cloves garlic, minced
2 tbsp olive oil
500 g dried penne
1 l water
250 g parmesan, grated
4 medium eggs
100 g Crème Fraiche
1 tbsp fresh crushed black pepper
salt and pepper to taste
chopped parsley for garnish


Add the olive oil to the cooker, sauté the bacon in the cooker using the Sauté Function with lid off. Once the bacon is cooked, add the garlic and stir. Remove the bacon and set aside. Press “Warm/Cancel”.

Add the pasta, water and salt into the cooker. Make sure all the pasta is covered in water.

Close the lid and set the pressure release valve closed. Press Pasta Function and adjust the timer to 9 minutes.

While the pasta is cooking, whisk the eggs and crème fraiche in a bowl until beaten. Add the grated parmesan and incorporate with the whisk. Add crushed black pepper.

Once the cooking is finished, stir the pasta and fold in the bacon and garlic mixture. Next, fold in the egg mixture. Add salt if needed and garnish with fresh parsley.

Serve immediately.




1 medium onion, finely chopped
1 clove of garlic, crushed
720 ml hot chicken stock
400 g Italian Arborio Risotto Rice
150 ml white wine
4 tbsp olive oil
25 g butter
3 skinless chicken breasts, cut into chunks
250 g parmesan, divided into 2
fresh basil or parsley, chopped


Add the olive oil to the cooker, sauté the onion, garlic and chicken in the cooker using the Sauté Function with lid off and until the onion is translucent or about 3 minute.

Add the rice into the cooker and continue to stir for 1-2 minutes.

Add the wine to the pot and stir until it has been absorbed.

Add the stock.

Press “Warm/Cancel”

Close the lid and set pressure release valve to closed and press the Rice function, adjust timer to 10 minutes.

When the cooking finished, press “Warm/Cancel” function, open the pressure release valve to release the pressure before opening the lid. If needed, cook the risotto further to absorbed the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and ½ the parmesan. Stir and taste to see if it needs more salt.

Remove the Risotto from heat and stir in fresh herbs

Serve topped with the remaining parmesan.

Copyright © 2024 Bertelin