Penne Carbonara

By PotsandPans Culinary Team
Pasta, eggs, cheese and bacon. What's there not to love?
  • Course: Dinner


  • bacon
  • Chopped parsley
  • Cloves garlic
  • dry penne
  • Grated parmesan cheese
  • olive oil
  • Salt and pepper
  • whole eggs plus 3 egg yolks


  1. Place the bacon and olive oil into the Microwave Pressure Cooker and cook, uncovered, on HIGH for 5 minutes, or until the bacon has cooked through.
  2. Remove the bacon from the Microwave Pressure
  3. Place the dry pasta into the cooker and fill with enough water to almost cover the pasta. Stir and add a pinch of salt.
  4. Place the lid on the Microwave Pressure Cooker and lock into the closed position.
  5. Cook the pasta on HIGH for 14 minutes.
  6. While the pasta is cooking, whisk the Parmesan cheese, eggs, egg yolks, salt and pepper together in a separate bowl.
  7. When the time is up, let the pressure come down naturally by leaving the lid on the cooker until the white pressure indicator has dropped.
  8. Drain the pasta, reserving ½ cup (120 mL) of the pasta
  9. Season to taste with salt and pepper again and serve with more grated Parmesan cheese.