Rice Cooker made Gordon Ramsay’s Carbonara

Prep Time
10 minutes
Cook Time
15 minutes


  • 8 oz spaghetti, broken in half
  • 2 cup hot water
  •  1/4 cup frozen peas
  • 6 oz bacon, cut into small piece
  • 2 egg yolks
  • 1 1/2 tbsp Crème Fraîche
  • 2 mushrooms, sliced
  • 1 tsp olive oil
  • 2 garlic gloves, sliced
  • 1/3 cup parmesan cheese
  • 2 tbsp parsley, chopped
  • salt and pepper


  1. Heat up olive oil in the inner pot using the Sauté-then-Simmer® function for 1 minute.
  2. Add bacon into the inner pot. Gently stir fry for 2 minutes. Add mushrooms and sauté until all ingredients have slightly softened.
  3. Pour hot water and spaghetti and close the lid to cook for 10 minutes
  4. Add peas when the cycle counts down to the last 2 minutes.
  5. In a mix bowl, mix well Crème Fraîche, parmesan and egg yolk.
  6. Once the pasta in finished,  pour over the egg yolk mixture and toss for 30 seconds, then turn off the rice cooker. Add parsley at the end and plate.