Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
200g shortcut bacon rashers, chopped
2 chicken stock cubes (10g each)
½ cup dry white wine
1 cup pure cream
375g spaghettini, broken in half
1 cup finely grated parmesan (85g)
½ cup finely chopped fresh parsley
Extra finely grated parmesan, to serve
Method
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Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
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Stir in onion, garlic and bacon. Replace lid. Press cook. Cook, stirring occasionally, for 10 minutes, or until onion is soft.
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Dissolve stock cubes in 2½ cups boiling water in a large heatproof jug. Add to onion mixture with wine and cream.
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Stir in pasta. Replace lid. Cook, stirring every 5 minutes, for about 15 minutes, or until pasta is tender and most of the liquid is evaporated. Turn cooker off at power point.
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Stir in parmesan and parsley. Season with pepper. Serve with extra parmesan.
TIP! Rice cookers are available from department stores, kitchenware shops or online from small appliance retailers. For a vegetarian option, replace bacon with sliced mushrooms and use vegetable stock cubes.
