How to make
Place the olive oil in the bowl of the cooker and press Sauté and adjust, so that it is on the More or High setting.
After heating the olive oil, add the ham, which has been cut into small pieces, so that it can stew for about 8 minutes, until it changes color.
After the ham is fried, take it out and leave it aside. In the same fat, add the finely chopped onion into the pot, add the butter and leave it to fry for about 3 minutes.
Add the pressed garlic clove. Add the broth to the onion. Break the spaghetti in half and place them in the cooker.
Spread out the spaghetti well, so that the broth covers it. Secure the lid and press Keep Warm/Cancel and then Manual or Pressure Cook on high for 7 minutes.
While the spaghetti are cooking, in a bowl, beat the eggs, grated parmesan and salt. Release and open the lid when the spaghetti is fully cooked and stir well. Add the heavy cream and season with the nutmeg and mix for about a minute and pour the egg mixture.
Stir the Spaghetti Carbonara at all times for about 3 minutes, until the cream and egg mixture begins to thicken.
Add the grated yellow cheese or Pecorino and mix very well, until it melts into the Instant Pot Spaghetti Carbonara sauce.
