Easy Rice Cooker Carbonara Pasta
‘Special’ Rice Cooker Cheese Cream Carbonara Pasta for a Delicious Meal
Enjoy a creamy and savory Carbonara pasta without the richness, made easily in your rice cooker using fresh cream. Unlike stovetop cooking, there’s no worry about sticking or burning, making cleanup a breeze. Plus, you can skip the constant monitoring! This delightful pasta is ready in just 30 minutes.
Ingredients
- 2 slices of processed cheese
- Generous amount of parsley (Italian herb) for garnish
- 1 cup (250ml) heavy cream
- 1/2 Tbsp lemon juice
- 1 serving of short pasta (like penne) (approx. 1 cup)
- 1 Tbsp olive oil (or other cooking oil)
- 2/3 Tbsp salt
- 1 + 1/2 cups water (approx. 400ml, below the ‘2’ mark on the rice cooker scale)
Cooking Instructions
Step 1
Let’s start by preparing the sauce. In the rice cooker inner pot, add 1 cup of heavy cream, 2 slices of processed cheese, and 1/2 Tbsp of lemon juice. Select the ‘Reheat’ function for 9 minutes, just enough to melt the cheese and create a smooth sauce. It doesn’t need to boil, just warm it through until the cheese is fully incorporated. (Tip: You can also use frozen heavy cream; add it directly from frozen, and it will melt as it reheats.)
Step 2
Once heated, gently stir the sauce to ensure all ingredients are well combined. Sprinkle a generous amount of fresh parsley over the finished creamy sauce for a fragrant finish. (Storage Tip: This sauce can be made ahead, stored in the refrigerator, and reheated to serve as a delicious dip for crackers or bread.)
Step 3
Choosing the right pasta shape for your rice cooker is key. Short pasta like penne is ideal as it cooks well in the rice cooker, unlike long spaghetti. One cup of uncooked short pasta typically serves one person. If you’re making a larger batch for two, increase the pasta to about 1.5 cups. (Adjust based on your appetite.)
Step 4
Now, let’s cook the pasta in the rice cooker. Add 2/3 Tbsp of salt, 1 Tbsp of olive oil (or feel free to use your preferred cooking oil, like coconut oil or sunflower oil), and 1.5 cups of water (fill up to just below the ‘2’ mark on your rice cooker’s measuring cup) to the inner pot.
Step 5
Set the rice cooker to the ‘Steam’ or ‘Multi-cook’ function for 20 minutes to cook the pasta.
Step 6
When cooking is complete, carefully remove the perfectly cooked pasta from the rice cooker. Toss it with the prepared cheese cream sauce and enjoy your delicious Carbonara! For an extra touch of flavor, add more parsley or other Italian herbs to your liking. Enjoy your meal!
