In this article we will tell you how to prepare pasta in a slow cooker. Some people mistakenly believe that this is just a fancy name for pasta. However, after reading the recipes below, you will be absolutely convinced that pasta is a real culinary art accessible to everyone. Cooking pasta in a slow cooker becomes easier than ever if you have our recipes on hand!

Pasta Carbonara is a traditional Italian dish with a delicate creamy taste. Pieces of meat and rich aroma will seduce even the most picky gourmets. Prepare this pasta in a slow cooker for dinner, open a bottle of wine and enjoy an exquisite culinary masterpiece.

What ingredients will you need to prepare Italian pasta in a slow cooker:

  • spaghetti – 250 g;
  • bacon – 250 g;
  • cream 30% - 200 ml;
  • garlic - 2 cloves
  • egg yolk – 2 pcs;
  • parmesan – 100 g;
  • ground white pepper - a pinch;
  • salt - to taste.

To make Carbonara pasta, follow these step-by-step instructions:

Serve the pasta in a slow cooker with Carbonara sauce hot, garnished with sprigs of fresh herbs.

Pasta in a slow cooker with Bolognese sauce

A favorite dish for many, it will not be difficult to prepare even for novice housewives. If you want to treat yourself and your family to exquisite Italian cuisine, cook pasta in a slow cooker with Bolognese meat sauce. A hearty and tasty dish always turns out equally well in any slow cooker.

Ingredients needed to prepare pasta in a slow cooker:

  • durum spaghetti – 350 g;
  • minced beef – 250 g;
  • minced pork – 250 g;
  • garlic – 2 cloves;
  • carrots – 1 piece;
  • onion – 1 piece;
  • celery – 2 stalks;
  • olive oil;
  • milk – 250 ml;
  • fresh tomatoes or in their own juice – 400 g;
  • parmesan – 100 g;
  • butter – 25 g;
  • salt, pepper - to taste.

Method for preparing pasta in a slow cooker with Bolognese sauce:

  1. Peel the vegetables and roots and chop finely.
  2. Set the multicooker to the “Multi-cook” mode at 160C, heat a couple of tablespoons of olive oil and a piece of butter in a bowl.
  3. Fry the vegetables for 10 minutes, stirring occasionally with a spatula.
  4. Add two types of minced meat to the vegetables and crush all the lumps. Try to achieve maximum homogeneity so that the Bolognese sauce turns out beautiful and appetizing.
  5. After 10 minutes, when the minced meat is well cooked, add milk and cook until it is completely absorbed into the meat. This will take about 5-7 minutes.
  6. If you are using fresh tomatoes, scald them with boiling water, remove the skin and puree them. If you have canned tomatoes in their own juice, mash them with a fork or grind them in a blender. Add the tomato puree to the bowl, stir and cook for 15 minutes with the lid down.
  7. After the specified time has passed, transfer the sauce to a thick-walled bowl and cover with a lid to keep it warm.
  8. Rinse the bowl, boil water in it without changing the mode, and boil the spaghetti until tender.
  9. Drain the water, put the bolognese back into the bowl, stir, change the mode to “Warm” and simmer the pasta in the slow cooker for another 5-10 minutes.
  10. Before serving, sprinkle the dish with grated Parmesan.

Some people prefer not to mix the sauce with the spaghetti, but to boil the pasta in a slow cooker, pouring the sauce on top directly on the plate. We invite you to experimentally find your favorite way to cook pasta in a slow cooker with Bolognese sauce!

Primavere pasta in a slow cooker

An easy option for those who miss green summer food in winter or just want to treat themselves to a delicious lunch. The recipe will appeal to people who lead a healthy lifestyle and want to lose weight without resorting to strict diets.

What products will you need to prepare pasta in a slow cooker:

  • wide noodles – 400 g;
  • frozen green peas – 400 g;
  • carrots – 2 pcs;
  • frozen green beans – 200 g;
  • zucchini or zucchini – 200 g;
  • lemon – 1 piece;
  • parsley – 1 tbsp. l.;
  • green onion – 1 tbsp. l.;
  • butter – 4 tbsp;
  • olive oil – 2 tbsp. l.;
  • salt, pepper - to taste.

You can make your own wide noodles. To do this, mix an egg yolk, a pinch of salt and a tablespoon of cold water with flour. Knead the dough, roll it out as thin as possible and cut into strips of the required width. If you prefer to buy noodles, choose products made from durum wheat.

Method for preparing Primavere pasta in a slow cooker:

  1. Peel the carrots and zucchini and cut into circles or small slices.
  2. Thaw the beans and peas by placing them in cold water. Under no circumstances should you fill them with warm or hot water, otherwise such a “shock” will spoil both the consistency and taste of the products.
  3. If the beans are too long, cut them into 2 or 3 pieces.
  4. Set the Multicook program to 160 C and melt the butter in a bowl.
  5. When the oil is hot, add chopped parsley and green onions, stir and heat for a minute, then transfer to a separate bowl.
  6. Pour water into the bowl, bring it to a boil, add the carrot pieces and cook for 5 minutes.
  7. Then put the thawed peas, zucchini, and beans into the bowl and cook for another 5 minutes.
  8. Drain the vegetables in a colander.
  9. Pour clean water into the bowl again, bring it to a boil, add salt to taste and boil the noodles until tender. Noodles prepared at home using the method described above are cooked very quickly - literally 3-5 minutes. If you bought the noodles at the store, cook them according to the instructions on the package.
  10. When the pasta in the slow cooker is tender, drain the water and add the buttered herbs, lemon zest, fresh lemon juice and olive oil.
  11. Place the boiled vegetables back into the bowl, stir and add spices to taste.
  12. Continue cooking in the same mode for 5 minutes, then immediately divide the hot pasta into plates in the multicooker.

The fresh, sour taste of lemon juice is strikingly combined with the tenderness of butter and spring greens. This dish will not only revive memories of a warm summer, but will improve the functioning of the digestive system. Tasty and healthy pasta in a slow cooker is suitable both for a regular lunch and as a holiday treat.

Mediterranean-style ink paste in a slow cooker

A very impressive and unusual dish that will immediately become a hit even on the most luxurious holiday table. The unusually stylish combination of black and red colors, rich taste and wonderful aroma will definitely please everyone present. And the best part is that you can make such pasta in a slow cooker very easily and quickly, without spending long hours at the stove.

Ingredients needed to prepare black pasta in a slow cooker:

  • black spaghetti – 300 g;
  • peeled boiled frozen mussels – 500 g;
  • sweet pepper – 2 pcs.;
  • red onion – 1 piece;
  • tomato paste – 150 g;
  • garlic – 3 cloves;
  • dry red wine – 100 ml;
  • Worcestershire sauce – 1 tsp;
  • olive oil – 4 tbsp. l.;
  • chili pepper (flakes) – a pinch;
  • dried basil - a pinch;
  • salt, black pepper - to taste.

Mediterranean black pasta in a slow cooker is prepared as follows:

  1. Pour water into a bowl, bring to a boil in the “Multi-cook” mode, add salt and boil the spaghetti until tender. Drain the water, add a spoonful of olive oil and stir. Transfer the spaghetti to a heavy-walled bowl and cover with a lid to keep warm.
  2. Peel the bell pepper, cut into small pieces and simmer for 10 minutes in a small amount of oil in the “Stew” mode. Transfer the finished pepper to a plate.
  3. Add another spoonful of oil to the bowl, switch the mode to “Baking”.
  4. Finely chop the onion and fry until golden brown, add the garlic, passed through a press, and continue to blanch for another half a minute.
  5. Add tomato paste or grated fresh tomatoes. Simmer with the lid closed for about 10 minutes. After 5 minutes, season everything with spices and stir.
  6. After the specified time, add pepper, wine, stir and boil the wine for a couple of minutes so that all alcohol vapors come out.
  7. Add Worcestershire sauce, add salt if necessary, place mussels in a bowl, stir and simmer for another 5-7 minutes until the mussels turn brownish.
  8. It is recommended to heat the plates in the oven or microwave to keep them warm. Place spaghetti on them and pour aromatic sauce over them. Mediterranean-style pasta in a slow cooker is ready!

Pasta in a slow cooker, Italian style. Video

A slow cooker pasta recipe that is closest to the classic one. This dish is easy and simple to prepare, and you can use any type of pasta or spaghetti.

You can find out more detailed information by watching the video recipe:

Description

It is prepared in almost the same way as regular pasta under normal conditions. A step-by-step recipe for preparing this famous Italian dish with photos can be found below. There are very clear and precise instructions on how to cook carbonara in a slow cooker and in what modes.

We will prepare our carbonara from spaghetti with the addition of pieces of fried juicy bacon.

As a complement to the pasta, we will traditionally prepare a creamy thick sauce, which during the baking process will completely saturate the spaghetti, making it juicier and deeper in taste.

Carbonara is served with a whole egg yolk, which is carefully mixed with the pasta immediately before eating.

Grated Parmesan and fresh basil are also indispensable for carbonara pasta. The dish will turn out very rich, deep and tart.

Italian pasta, even cooked in a slow cooker, remains very refined and sophisticated. And the simplicity of carbonara and ease of preparation only add to its charm.

Let's start creating carbonara pasta with bacon in a slow cooker.

Ingredients


  • (200 g)

  • (2 cloves)

  • (200 ml)

  • (1/2 tbsp.)

  • (200 g)

  • (500 ml)

  • (100 g)

  • (2 pcs.)

  • (2 branches)

  • (taste)

  • (taste)

Cooking steps

    Cut a piece of juicy bacon or pancetta into neat small square plates as shown in the photo. We heat the multicooker bowl in baking mode without adding vegetable oil: the bacon will already release enough fat for frying. Place the sliced ​​meat in a bowl and fry it until soft for 15 minutes: the entire cooking mode should be set for 40 minutes.

    Press the garlic cloves with the flat side of the knife: this will help them peel quickly and easily. Chop the garlic very finely with a knife or grind it in a blender. Place the garlic slices in the bowl with the bacon and fry for another 2-3 minutes.

    Pour the indicated amount of room temperature milk cream into the fried bacon and garlic, add half a tablespoon of tomato paste, salt and pepper to taste.

    Bring the contents of the multicooker bowl to a homogeneous mass, cook for 10 minutes until the sauce begins to thicken. After this, add spaghetti broken in half to the ingredients, and pour hot water into it so that it completely covers the entire contents of the bowl. Close the lid and cook the pasta this way for the rest of the time. After the specified time has passed, thoroughly mix the pasta with bacon and sauce, set the “pilaf” mode and cook until it is complete.

    Serve the finished dish on plates, place one egg yolk on top of the rolled pasta, sprinkle the dish with finely grated cheese and fresh herbs. Pasta carbonara cooked in a slow cooker is ready.

    Bon appetit!


Step-by-step recipe for spaghetti carbonara in a slow cooker with photo.
  • National cuisine: Italian Cuisine
  • Type of dish: Hot dishes, Spaghetti
  • Recipe difficulty: Not an easy recipe
  • Preparation time: 11 minutes
  • Cooking time: 1 hour
  • Number of servings: 3 servings
  • Calorie Amount: 53 kilocalories
  • Occasion: For lunch


If you love Italian cuisine, then the recipe for spaghetti carbonara in a slow cooker will definitely suit your taste. The combination of Parmesan, smoked brisket and cream makes this dish incredibly creamy.

Today you learned how to cook spaghetti carbonara in a slow cooker. This is a classic recipe for spaghetti carbonara in a slow cooker, you can easily diversify it by adding any herbs and spices, as well as mushrooms to your taste. You can be sure that you and your family will definitely like this dish!

Number of servings: 3-4

Ingredients for 3 servings

  • Spaghetti - 250 Grams
  • Brisket - 200 grams (Smoked brisket or bacon)
  • Cream - 250 Milliliters (fat content 15%)
  • Cheese - 150 Grams (Parmesan)
  • Basil - To taste (Dried or fresh)
  • Onion - 1 piece
  • Garlic - 2 cloves
  • Water - 550 Milliliters
  • Egg - 1 piece (yolk)
  • Vegetable oil - 1 tbsp. spoon
  • Salt - To taste
  • Pepper - To taste

Step by step

  1. Chop smoked chicken breast or bacon into strips.
  2. Then chop the onion and add it to the brisket.
  3. Pour vegetable oil or olive oil, if desired, into the bottom of the multicooker.
  4. Place the brisket and onions into the multicooker container. Select the “Baking” or “Frying” program on the multicooker and set the timer for 10 minutes.
  5. Finely chop the garlic with a knife or press through a garlic press.
  6. Add the garlic to the brisket and onions, remember to stir periodically while frying.
  7. After 10 minutes, pour the cream into the container and mix thoroughly. Bring the mixture to a boil and cook until the cream thickens.
  8. Break the spaghetti into 2 parts, add to the filling, then pour water into the multicooker, add salt and pepper to taste and mix everything thoroughly so that the spaghetti does not stick together.
  9. Note! Spaghetti and filling should be completely covered with water. We switch the multicooker to the “Pilaf” / “Rice” / “Spaghetti” mode (depending on what is written on your multicooker).
  10. Grate Parmisan.
  11. Separate the yolk from the white. Add the yolk to the cheese and mix.
  12. 2 minutes before the end of the program, add the yolk-cheese mass and basil. After the readiness signal, stir the pasta again to evenly distribute the sauce.
  13. Place the spaghetti on a plate and serve. Bon appetit!

A multicooker is a universal device for preparing hundreds of different dishes. This is a stove, oven, steamer, deep fryer and yogurt maker under one lid. And it is absolutely indispensable for young mothers and working people: a delayed start will allow you to make porridge for breakfast, buckwheat with meat for lunch, or stewed meat and steamed vegetables for dinner. How to cook pasta carbonara in a slow cooker, which will be no worse than the one served in Italian restaurants?

Spaghetti and pasta

For a long time, multicooker manufacturers offered to use their devices as a pan for cooking pasta. Despite the built-in mode for cooking pasta, they should have been thrown in after a sound signal confirming that the water had boiled, and drained immediately after cooking. All this required personal presence and made the magic delayed start button practically useless.

Unfortunately, to date, manufacturers have not solved the problem of how to cook pasta without human intervention so that it does not turn into a boiled porridge. Regardless, the slow cooker is great for making a variety of pasta sauces. What do you need for a slow cooker?

Selection of ingredients

The main thing in preparing a delicious dish is to choose good ingredients. It is quite obvious that it is impossible to get something similar to Italian carbonara in a slow cooker using cheap soft wheat pasta, stale eggs or low-quality cheese.

Durum wheat pasta is ideal for preparing various types of pasta with sauces. It’s better to take something made in Italy, for example, the legendary Barilla. But a Russian manufacturer will also do. Such products are marked “Group A. Highest grade”. Traditionally, spaghetti is served with carbonara sauce. However, you can use any other shapes, such as farfalle, rigatoni or penne.

The original Slow Cooker Bacon Carbonara recipe uses Parmesan cheese. If it is not available, feel free to take any other hard cheese, for example, “Dutch” or “Russian”.

Smoked pork belly or bacon should be fattier.

Original Italian recipe

Many Russian-language culinary sites present the option with cream as the only true recipe for carbonara pasta in a slow cooker or on the stove. Russian tourists are even more surprised when they find themselves in Italy, where this type of pasta is prepared completely differently.

To prepare 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.

Preparation:

  1. Place the bacon in the slow cooker, set the “Fry” mode and fry for 15 minutes until crispy.
  2. Switch the device to the “Cooking” mode, add salt, water and spaghetti, set the time to 20 minutes.
  3. In a separate bowl, mix the yolks, egg and Parmesan.
  4. After the multicooker beeps, add the egg-cheese mixture to the bowl, mix thoroughly and leave in heating mode for 10 minutes.
  5. Garnish with basil leaves and serve.

Pasta a la carbonara

Known in Russia under the guise of carbonara, it is actually pasta in a creamy cheese 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 is not at all difficult to prepare in a slow cooker, and it turns out to have an amazingly delicate 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

Preparation:

  1. Place the bacon and garlic in a multicooker bowl, fry everything in the “Multi-cook” mode at 170 degrees for 10 minutes.
  2. Grate the cheese on a fine grater.
  3. Add cheese and cream to bacon. Set the temperature to 90 degrees in the Multicook mode and boil the sauce for 15 minutes.
  4. Add pasta, water and spices to the sauce. Switch the multicooker to the “Cooking” mode. Cook the pasta for 20 minutes.
  5. Leave to heat for 15-20 minutes, garnish with a sprig of basil and serve.

Penne in egg cream sauce

Penne pasta is often served in a combined egg and cream sauce. This is one of the varieties of carbonara, especially common in southern Italy. It's not at all difficult to prepare.

Ingredients:

  • penne pasta - 500 g;
  • olive oil - 1 tbsp;
  • bacon or smoked pork belly - 250 grams;
  • egg yolks - 5 pcs.;
  • cream - 1 glass;
  • grated hard cheese - 100 grams.

Preparation:

  1. Beat cream, yolks and cheese at low speed until smooth.
  2. Pour olive oil into the slow cooker and add bacon. Fry in the “Fry” or “Multi-cook” mode at 150 degrees for 15 minutes.
  3. Pour 1 liter of water into the bacon, add the pasta and set the “Cooking” mode for 20 minutes.
  4. After the beep, pour the creamy-egg mixture into the pasta, close the multicooker lid and leave on heat for 10-15 minutes.
  5. Divide the pasta into bowls, garnish with a basil leaf and serve.

Carbonara pasta in a slow cooker is delicious, quick and easy. For anyone who doesn’t believe it, I suggest you see for yourself by preparing this popular dish in your kitchen. You will need a minimum of ingredients. If you do not have bacon, then replace it with ham or smoked meat, Parmesan - any hard cheese, cream - full-fat milk. Just do not cook carbonara with cream with a fat content higher than 35%, as it turns into fat when heated.

Use pasta made from durum wheat if possible. Vegetable oil for frying can be replaced with butter. By the way, this dish can be served for breakfast, lunch, and dinner, but in the first two meals it is better to do without adding garlic.

So, let's prepare the necessary ingredients for carbonara pasta and start cooking!

Activate the multicooker display to the “Cooking” or “Soup” mode, pour about 0.5-0.7 liters of hot water into the bowl and bring it to a boil, turning it on for about 15 minutes. As soon as the water boils, place the spaghetti in the bowl. Boil for 6-8 minutes.

Meanwhile, cut the bacon into cubes and grate the cheese using a fine-hole grater.

In a bowl, combine 15% fat cream, chicken yolk and grated cheese.

Thoroughly grind the contents of the bowl, add salt and pepper, add dried garlic and mix everything again.

Once the spaghetti is cooked, remove it from the liquid onto a plate. Drain the liquid and rinse the bowl. Pour chopped bacon into it, pour in vegetable oil, activate the “Frying” mode on the display for 5 minutes. Fry the bacon for about 2-3 minutes. If you use onions, fry the chopped onions at the same stage along with the bacon.

Then add boiled spaghetti to the bowl and stir.

Add the cream sauce, stir and simmer the carbonara pasta in the slow cooker until the beep sounds, about 1 minute.

Then place the dish on plates, sprinkle with finely grated cheese and chopped green onions.

Serve immediately.

Have a nice day!