Instant Pot Linguine La Parma

When you take linguine and toss it in a spicy marinara sauce loaded with garlic and bacon with some Parmesan and a touch of cream, you get what I am calling Linguine La Parma. It’s also made with under ten ingredients, making it lightning fast to prepare!

Linguine La Parma
Ingredients lined up.
This recipe has under 10 total ingredients. You can even make it with 6 if you check out Jeff’s Tips in the recipe card below! It’s always best to prep before you step and lay out all your ingredients in the order they’re called for in the recipe. The French call this “mise en place.” This saves so much time and stress once you get started. Plus, it makes you feel accomplished!
Adding olive oil to pot
Add some olive oil to the Instant Pot and give it some heat.
Adding diced pancetta to pot.
Once heated, add some diced pancetta, guanciale (pig cheek/jowl) or bacon.
Sautéing pancetta
Sauté that amazing diced piggy…
Sautéing pancetta
…until it becomes nice and browned and slightly crispy.
Cooked pancetta in paper towel-lined bowl.
Using a slotted spoon, remove the cooked pancetta to a paper towel-lined bowl.
Adding olive oil to pot
Add in some more olive oil…
Adding onion to pot
…as well as a diced red (or yellow) onion…
Adding garlic to pot
…and a bunch of minced/crushed/pressed garlic,.
Sautéing onion and garlic in olive oil
Sauté for a few minutes.
Pouring broth in pot
Pour in some broth…
Adding hot sauce to pot
…hot sauce…
Adding red pepper flakes to pot
…red pepper flakes…
Stirring pot
…and stir.
Adding marinara sauce to pot
Now you’ll add in some of your favorite marinara sauce (if using jarred like Rao’s or Victoria, just use it at room temperature).
Stirring pot
Stir well.
Now we’ll need to add our linguine.
Breaking linguine in half
Now try not to cringe if this offends you, but you’ll need to break it in half so it fits and cooks properly…
Laying linguine in pot in a crisscoss fashion.
…and lay in a crisscross fashion. Secure the lid and cook at high pressure.
Stirring cooked pasta
When done, give everything a stir. The pasta may appear a bit more than al dente but that’s perfect as it will continue to absorb and cook in the next steps.
Returning pancetta to pot
Return the pancetta (good job on not eating it all while it was resting. And if you did, womp womp!)…
Adding more marinara to pot
…add in more marinara (again, room temperature is preferred so it doesn’t make the dish too cool if refrigerated)…
Adding Parmesan to pot
…grated Parmesan…
Adding cream to pot
…and some cream.
Stirring pot and letting pasta rest.
Stir until well combined and let the pasta rest for 5 minutes so it continues to absorb and cook to the perfect consistency and the sauce really comes together.
Serving pasta in bowl with a cheese stick.
Serve it up and top with some additional reserved pancetta, if desired. I also like to serve with some of those totally non-fancy frozen cheese sticks you can toast from the market.
Man showing pasta
And there she is!
Man tasting pasta
Twirl on the fork…
Man eating pasta
…place in your mouth…
Man reacting to pasta.
…and have a moment. Linguine La Parma is truly that simple and good. Similar to an all’Amatriciana!
Man looking like he doesn't care while eating a breadstick.
(And who cares who’s looking? eat as many cheese sticks as you want!)
Instant Pot Linguine La Parma
Yield: 6

Instant Pot Linguine La Parma

Instant Pot Linguine La Parma

When you take linguine and toss it in a spicy marinara sauce loaded with garlic and bacon with some Parmesan and a touch of cream, you get what I am calling Linguine La Parma. It's also made in under ten ingredients, making it lightning fast to prepare!

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 12 minutes
Total Time 23 minutes


  • 6 tablespoons extra virgin olive oil, divided (plus more for drizzling over plated portions, 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 (e.g. Garlic Better Than Bouillon)
  • ½ cup hot sauce (I use Frank’s Redhot)
  • 3 1/2 cups marinara sauce (I like Rao's or Victoria, at room temperature is best), divided
  • 1/2 – 1 tsp crushed red pepper flakes (optional, you can add more if you want it spicier or less for milder)
  • 1 pound linguine (see Jeff’s Tip)
  • 1/3 cup heavy cream or half-and-half
  • 1 cup grated Parmesan cheese


  1. Add 3 tablespoons of the olive oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, add the pancetta and sauté for about 8 minutes until it begins to get crispy. Remove with a slotted spoon, place in a bowl and set aside but leave the oil and pancetta juices in the pot.
  2. Add the remaining 3 tablespoons of the olive oil and then add the onion and garlic and sauté for 3 minutes. As the onions sweat, scrape the bottom of the pot so the sticky layer of the browned pancetta bits are removed. The bottom of the pot should be nice and clear.
  3. Add the broth, hot sauce and red pepper flakes (if using). Stir well, giving the bottom of the pot a final scrape. Then, add 1 ½ cups of the marinara and stir once more.
  4. Break the linguine in half and layer in a crisscross fashion so it’s mostly submerged in the sauce but do not stir. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done and give the pot a good stir (NOTE: The linguine may be a little clumped together and a bit more than al dente but that’s how it should be. It will become independent and continue to cook to the perfect bite as as it’s stirred and rests in Step 5).
  5. Return the pancetta to the pot, stir in the remaining 2 cups of marinara, the cream and grated cheese. Let rest for 5 minutes before serving topped with additional cheese and drizzled olive oil, if desired.

Jeffrey's Tips

The pancetta can be left out to keep this vegetarian (if that happens, only use 3 tablespoons of olive oil since you're skipping Step 1) and the Parmesan and cream can be left out to keep this dairy-free. Leaving out all these things will make it vegan.

To keep this linguine mild, simply adjust the broth to 3 cups instead of 2 ½, leave out the hot sauce and don’t add the red pepper flakes.

Reader Interactions


  1. janet

    sounds very delicious.. of course I will be making this one day this week.. thank you for all your recipes… I really enjoy them .

  2. Brian P

    I’m always a fan of anything with some heat 🔥, and this recipe does not disappoint. With so few ingredients this pasta dish brings it. And even better is having the leftovers for lunch the next day and the flavors really get settled in.

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