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
Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
Stir in onion, garlic and bacon. Replace lid. Press cook. Cook, stirring occasionally, for 10 minutes, or until onion is soft.
Dissolve stock cubes in 2½ cups boiling water in a large heatproof jug. Add to onion mixture with wine and cream.
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.
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.