A crock-pot is a universal appliance for preparing hundreds of different dishes. This stove, oven, double boiler, deep fryer and yogurt maker under one lid. And it is absolutely indispensable for young mothers and working people: a delayed start will make porridge for breakfast, buckwheat with meat for dinner or stew and steamed vegetables for dinner. How to cook carbonara pasta in a slow cooker, which will be no worse than that served in Italian restaurants?
Spaghetti and pasta
For a long time, manufacturers of multicookers suggested using their appliances as a pot for cooking pasta. Despite the built-in mode of cooking pasta, you should throw them there after a sound signal confirming that the water has boiled, and drain it immediately after cooking. All this required a personal presence and made the magic button of the delayed start practically useless.
Unfortunately, to date, manufacturers have not solved the problem of how to cook pasta without human intervention so that they do not turn into boiled porridge. Be that as it may, the crock-pot is great for making various pasta sauces. What is needed for carbonara paste in a slow cooker?
Ingredient Selection
In preparing a delicious dish, the main thing is to pick up good ingredients. It is obvious that it is impossible to get similar to Italian carbonara in a slow cooker using cheap pasta made from soft wheat varieties, stale eggs or low-quality cheese.
Ideal for preparing various types of pasta with sauces, pasta made from durum wheat is suitable. It is better to take Italian production, for example, the legendary Barilla. But a Russian manufacturer will do. Such products are labeled "Group A. Premium." Traditionally, spaghetti is served with carbonara sauce. However, you can use any other forms, for example, farfalle, rigatoni or penne.
The original recipe for carbonara with bacon in a slow cooker uses parmesan. If it was not available, feel free to take any other hard cheese, for example, “Dutch” or “Russian”.
Smoked pork belly or bacon should be selected fatter.
Original italian recipe
Many Russian-language culinary sites give out as the only true recipe for carbonara pasta in a slow cooker or on a stovetop option with cream. The more Russian tourists are surprised, being in Italy, where this type of pasta is prepared in a completely different way.
To prepare a real Italian carbonara you will need:
- spaghetti - 200 grams;
- bacon - 200 grams;
- grated parmesan - 60 grams;
- egg yolks - 2 pcs;
- egg - 1 pc;
- water - 400 ml;
- salt and pepper to taste.
Cooking:
- Place bacon in the slow cooker, set the mode to “Frying” and fry for 15 minutes until a crispy crust forms.
- Switch the device to “Cooking” mode, add salt, water and spaghetti, set the time to 20 minutes.
- Separately, mix the yolks, egg and parmesan in a bowl.
- After the multicooker sounds, add the egg-cheese mixture to the bowl, mix thoroughly and leave in heating mode for 10 minutes.
- Garnish with basil leaves and serve.
Pasta a la carbonara
Known in Russia under the guise of carbonara, this is actually a paste in cheese and cream sauce. In this form, it can be found far beyond the borders of our homeland, for example, in small restaurants in Germany and France.
Pasta a la carbonara in a slow cooker is not at all difficult to prepare, but it turns out to be amazingly delicate in taste.
Ingredients:
- bacon - 250 grams;
- garlic - 3 cloves;
- cream 30% fat - 200 ml;
- spaghetti - 250 grams (raw);
- grated hard cheese - 150 grams;
- water - 200 ml;
- salt, pepper - to taste
Cooking:
- Put the bacon and garlic into the multicooker bowl, fry everything in the "Multipovar" mode at 170 degrees for 10 minutes.
- Grate the cheese.
- Add cheese and cream to the bacon. Set the temperature to 90 degrees in the Multipovar mode and boil the sauce for 15 minutes.
- Add pasta, water and spices to the sauce. Switch the slow cooker to the "Cooking" mode. Cook the pasta for 20 minutes.
- Leave for 15–20 minutes to heat, garnish with a sprig of basil and serve.
Penne in egg-cream sauce
Penne pasta is very often served in a combination of egg and cream sauce. This is one of the varieties of carbonara, especially common in southern Italy. Cooking it is not at all difficult.
Ingredients:
- penne pasta - 500 g;
- olive oil - 1 tbsp;
- bacon or smoked pork belly - 250 grams;
- egg yolks - 5 pcs.;
- cream - 1 cup;
- grated hard cheese - 100 grams.
Cooking:
- Beat cream, yolks and cheese at a low speed until smooth.
- Pour olive oil into a slow cooker, add bacon. Fry in the "Frying" or "Multipovar" mode at 150 degrees for 15 minutes.
- Pour 1 liter of water to the bacon, fill in the pasta and set the Cooking mode to 20 minutes.
- After a beep, pour the creamy-egg mixture into the paste, close the lid of the multicooker and leave it to heat for 10-15 minutes.
- Arrange the pasta on plates, garnish with a leaf of basil and serve.