How to Reheat Carbonara in a Crock-Pot

When reheating pasta alla Carbonara in a Crock-Pot, don't let it get mushy.

Pasta alla Carbonara is an Italian meal staple that is typically made with pork (usually bacon or pancetta). The pork is blended with eggs, white wine, garlic and a mixture of hard cheeses, such as Romano and Parmesan, and tossed with thin pasta such as spaghetti, angel hair or linguine. Reheating pasta alla Carbonara in a slow cooker can be tricky but can be completed in a short amount of time. Does this Spark an idea?

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Slow cooker with lid
Instant-read thermometer
Pasta alla Carbonara
Wooden spoon
Romano cheese
Parmesan cheese

Instructions

- 1
  
  Set your Crock-Pot on a heat-resistant surface and plug it in.
- 2
  
  Add one cup of water to the Crock-Pot and set the temperature on high. Put the lid on.
- 3
  
  Let the water heat up to a temperature of at least 180 degrees F. Check the temperature using an instant-read thermometer.
- 4
  
  Add cold pasta alla Carbonara to the water. Replace the lid on Crock-Pot. Stir approximately every five minutes using a wooden spoon. Allow the water to evaporate.
- 5
  
  Check the temperature of the pasta alla Carbonara -- it must reach 170 degrees F before serving. The pasta should still have some bite to it and not be mushy. Prior to serving, add an equal amount of Romano and Parmesan cheese (this will vary depending, on how much pasta you are reheating). Stir the cheese in and serve. Turn off the Crock-Pot and unplug the unit.