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4 people   00h 25   00h 29
 
Ingredients and Method

Ingredients

  • 100g Streaky Bacon
  • 1 tbsp Olive Oil
  • 250g Spaghetti
  • 750ml Water, room temperature
  • 2 tbsp Butter, room temperature
  • 2 Garlic Cloves
  • 1 Egg, whole
  • 65g Parmesan Cheese, grated
  • 1 Egg yolk
  • 1 tsp Ground Black Pepper
  • 1 tsp Fine Salt

Method

  1. Air frying
  2. 1. Using your Russell Hobbs DualChef 21 Function Pressure Cooker & Air Fryer, place the air fryer attachment onto the body unit. Insert the non-stick removable large 6L cooking pot into the body unit.
  3. 2. On a baking tray, gently brush your streaky bacon with olive oil using a silicone basting brush.
  4. 3. Plug in and switch on your Russell Hobbs DualChef 21 Function Pressure Cooker & Air Fryer. Select the meat icon and transfer your streaky bacon into the large 6L cooking pot. Set your temperature to 175°C (which is your default temperature) and set your time to 15 minutes by using the time icon.
  5. 4. Once set, press the ‘on/off’ button on the touchpad and the unit will start with the cooking process. The unit will beep once to indicate when the cooking function is complete. Remove the air fryer attachment from the body unit. Prepare a clean plate with a piece of paper towel and transfer the bacon. Set aside. (Make sure to wash your large 6L cooking pot with a sponge and soapy water before using it again).
  6. Pressure cooker
  7. 5. Place the pressure cooker attachment onto the body unit. Insert the large 6L cooking pot into the body unit.
  8. 6. Break your spaghetti in half and place into the large 6L cooking pot. Add in the water and place butter on top of the pasta.
  9. 7. Close the lid and select the Rice/Risotto setting. Set your time to 6 minutes (which is your default setting) and set your temperature to 109°C (which is the default setting).
  10. 8. The pressure cooker will take 8 minutes to come to pressure (heat up) and then cook for 6 minutes.
  11. 9. Once the timer is done, press the ‘on/off’ button.
  12. 10. Wait for 1 minute, then slide down the rapid release to release all the excess pressure. Once the pin drops and the pressure is released, open the lid carefully, away from your face.
  13. 11. Using a ladle, spoon half a cup of pasta water into a measuring cup and set aside.
  14. 12. Remove the large 6L cooking pot from the body unit and drain the pasta over a strainer/sieve.
  15. 13. Keep the spaghetti in the strainer and place the insert back into the Russell Hobbs Dual Chef 21 Function Pressure Cooker & Air Fryer.
  16. 14. Using the heat from the large 6L cooking pot, add in your bacon and garlic, then add in your spaghetti.
  17. 15. In a small mixing bowl, beat the egg and Parmesan together.
  18. 16. Slowly add the egg and Parmesan mixture, stirring constantly to make sure the egg does not scramble; it should turn into a creamy sauce.
  19. 16. Add in the reserved pasta water, a little bit at a time, stirring the mixture well with your silicone spatula. The pasta should be creamy. Season with salt and pepper.
  20. 18. Transfer the Carbonara into four pasta bowls, serve and enjoy!
  21. Chef’s tip: Serve with chopped parsley and extra Parmesan.

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