Instant Pot Linguine alla Parma: Creamy Prosciutto & Parmesan

When linguine is tossed in a spicy marinara brightened with plenty of garlic, finished with crispy pancetta or bacon, Parmesan and a splash of cream, you get Linguine La Parma. This simple Instant Pot pasta uses fewer than ten ingredients and comes together quickly, making it an ideal weeknight meal.

Ingredients lined up. — This recipe uses under ten ingredients and can be simplified even further (see Jeffrey’s tips below). Prep everything first — the French term mise en place — so cooking goes smoothly and quickly.

Adding olive oil to pot — Heat olive oil in the Instant Pot to begin.

Adding diced pancetta to pot. — Add diced pancetta, guanciale or bacon and brown.

Sautéing pancetta — Cook until the meat is nicely browned and slightly crisp.

Cooked pancetta in paper towel-lined bowl. — Reserve the crispy pancetta to finish the dish.

Adding onion to pot — Add diced red or yellow onion and sauté briefly.

Adding garlic to pot — Add plenty of minced or pressed garlic for flavor.

Sautéing onion and garlic in olive oil — Sauté the onion and garlic a few minutes until softened, scraping the pot to release any browned bits.

Pouring broth in pot — Pour in chicken or garlic broth to deglaze and build the sauce base.

Adding hot sauce to pot — Add hot sauce to taste for heat and depth.

Adding red pepper flakes to pot — Optionally add crushed red pepper flakes for extra spice.

Stirring pot — Stir to combine and scrape the bottom clean.

Adding marinara sauce to pot — Stir in some marinara (room temperature if jarred) to complete the sauce base.

Breaking linguine in half — Break the linguine in half so it fits in the pot and cooks evenly.

Laying linguine in pot in a crisscoss fashion. — Lay the pasta in a crisscross pattern so it’s mostly submerged. Close the lid and pressure cook on high.

Stirring cooked pasta — After cooking, stir; the linguine may look slightly more than al dente but will finish as it rests and absorbs sauce.

Returning pancetta to pot — Return the crispy pancetta to the pot for salty crunch and flavor.

Adding more marinara to pot — Stir in the remaining marinara, then add cream and Parmesan to finish the sauce.

Adding Parmesan to pot — Add grated Parmesan for richness and a savory finish.

Adding cream to pot — A splash of cream brings the sauce together and smooths the heat.

Stirring pot and letting pasta rest. — Stir until combined and let the pasta rest five minutes so it finishes cooking and the sauce thickens slightly.

Serving pasta in bowl with a cheese stick. — Serve topped with reserved pancetta and extra Parmesan. A drizzle of olive oil is a nice finishing touch; serve with toasted cheese sticks if you like.

Man tasting pasta — Twirl a forkful and taste.

Man eating pasta — Enjoy the balance of heat, savory pancetta and creamy, cheesy sauce.

Man reacting to pasta. — Linguine La Parma is straightforward and satisfying, in the spirit of classic Amatriciana preparations.

Man looking like he doesn't care while eating a breadstick. — Eat those cheese sticks if you want — no judgment.

Instant Pot Linguine La Parma

Yield: 6

Instant Pot Linguine La Parma

When linguine is tossed in a spicy marinara brightened with garlic, balanced by crispy pancetta and finished with Parmesan and a touch of cream, you get Linguine La Parma. This recipe is fast and easy, with bold flavor from a short ingredient list.

Prep Time
5 minutes

Cook Time
6 minutes

Additional Time
12 minutes

Total Time
23 minutes

Ingredients

6 tablespoons extra virgin olive oil, divided (plus more for drizzling, if desired)
8 ounces diced pancetta, guanciale or bacon
1 red or yellow onion, diced
9 cloves garlic, minced or pressed
2 1/2 cups chicken or garlic broth
1/2 cup hot sauce (Frank’s RedHot works well)
3 1/2 cups marinara sauce, divided (room temperature if jarred)
1/2 – 1 tsp crushed red pepper flakes (optional)
1 pound linguine
1/3 cup heavy cream or half-and-half
1 cup grated Parmesan cheese

Instructions

Set Instant Pot to Sauté (More/High). Add 3 tablespoons olive oil and heat 3 minutes. Add pancetta and sauté about 8 minutes until it begins to crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
Add the remaining 3 tablespoons olive oil, then the diced onion and garlic. Sauté 3 minutes, scraping the pot to lift any browned bits until the bottom is clear.
Pour in the broth, hot sauce and red pepper flakes (if using). Stir well and scrape the bottom. Add 1 1/2 cups marinara and stir once more.
Break the linguine in half and layer it in a crisscross pattern so it’s mostly submerged. Do not stir. Secure the lid and set the valve to sealing. Pressure Cook on High for 6 minutes, then quick-release. Stir; the pasta may be slightly clumped and more than al dente — this is expected and will finish as it rests.
Return the pancetta to the pot, then stir in the remaining 2 cups marinara, the cream and the grated Parmesan. Let the pasta rest 5 minutes so the sauce thickens and the noodles reach the perfect texture. Serve topped with extra cheese and a drizzle of olive oil, if desired.

Jeffrey’s Tips

The pancetta can be omitted to keep the dish vegetarian; if you do, use only 3 tablespoons of olive oil. To make it dairy-free, omit Parmesan and cream; removing both and the pancetta yields a vegan version. For a milder pasta, increase the broth to 3 cups, omit the hot sauce and skip the red pepper flakes.