Mince the onions and garlic; cut the bacon into wide strips; chop the parsley and walnuts, set aside.
Open the lid of the electrical pressure cooker, select function “Saute”. Add in 1 tablespoon of olive oil to heat it up, add in mince onion, garlic, bacon, white wine, olive oil, pasta and 1/8 teaspoon of salt. Lastly, add in 600ml of chicken stock.
Cancel the function of “Saute”, close the lid, select function “Steam” and set the cooking time to 8 minutes.
Open the lid after the pressure has completely released, add in coarse black pepper to season the spaghetti.Also, add in some Mozzarella Cheese, close the lid, set 180°C of temperature and 3-5 mins to bake.
Place the spaghetti in a plate, sprinkling some chopped walnuts, parsley on top before served.
