This easy and creamy Chestnut Carbonara Pasta from Jamie Oliver is a perfect dish for Christmas or any cozy dinner. With crispy pancetta, velvety eggs, and chestnuts, it’s a delicious twist on the classic carbonara. Use whatever pasta you have on hand for a simple, festive treat.
Ingredients Needed
- 150g (5.3oz) random leftover dried pasta
- 3 rashers (or strips) of higher-welfare smoked pancetta or streaky bacon
- 180g (6.3oz) vac-packed chestnuts
- 4 large free-range eggs
- 20g (0.7oz) pecorino or Parmesan, plus extra to serve
How To Make Chestnut Carbonara Pasta
- Cook the pasta: Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving a mugful (about 240ml / 1 cup) of the starchy cooking water.
- Fry the pancetta and chestnuts: With 4 minutes to go, finely slice the pancetta and place in a large non-stick frying pan over medium heat with 1 tablespoon of olive oil. Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper. Stir regularly until golden and crisp.
- Prepare the egg mixture: Meanwhile, separate the eggs, putting the yolks into a bowl (save the whites for another use). Grate the cheese into the bowl and mix together.
- Combine pasta and chestnut mixture: Tip the drained pasta into the chestnut pan, then remove from the heat. Wait 2 minutes for the pan to cool slightly to prevent scrambling the eggs.
- Add the egg mixture: Loosen the egg mixture with a splash of the reserved cooking water, then pour over the pasta. Toss and stir vigorously—the residual heat from the pasta will gently cook the eggs, creating a smooth and silky sauce.
- Season and serve: Season to perfection and adjust the consistency with more cooking water if needed. Finish with a fine grating of cheese, if desired.
Recipe Tips
- Reserve pasta water: Always save a mug of pasta cooking water. It helps loosen the sauce and makes it creamier, so you can adjust the consistency easily.
- Crisp the pancetta well: Make sure the pancetta gets nice and crispy before adding the chestnuts. This adds extra flavor and texture to the dish.
- Mix eggs and cheese well: When mixing the egg yolks and cheese, make sure it’s well combined. This helps create a smooth, velvety sauce that coats the pasta perfectly.
- Toss quickly: Once the egg mixture is added, toss the pasta quickly. This ensures the eggs cook just enough with the residual heat without becoming scrambled.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chestnut Carbonara Pasta cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 2 days.
- Reheat: Reheat the pasta over low heat for about 3–5 minutes, stirring occasionally. Add a little reserved pasta water to keep the sauce creamy and smooth.
Nutrition Facts
Serving Size: 1 serving (approximately 1/2 of the recipe)
- Calories: 726
- Total Fat: 27.1g
- Saturated Fat: 7.6g
- Total Carbohydrate: 97.7g
- Dietary Fiber: 7.3g
- Sugars: 1.6g
- Protein: 27.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Christmas Carbonara Pasta
- Jamie Oliver Christmas Pasta
- Jamie Oliver Orzo Pasta
- Jamie Oliver 5 Ingredients Salmon Pasta
Jamie Oliver Chestnut Carbonara Pasta
Description
This easy and creamy Chestnut Carbonara Pasta from Jamie Oliver is a perfect dish for Christmas or any cozy dinner. With crispy pancetta, velvety eggs, and chestnuts, it’s a delicious twist on the classic carbonara. Use whatever pasta you have on hand for a simple, festive treat.
Ingredients
Instructions
- Cook the pasta: Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving a mugful (about 240ml / 1 cup) of the starchy cooking water.
- Fry the pancetta and chestnuts: With 4 minutes to go, finely slice the pancetta and place in a large non-stick frying pan over medium heat with 1 tablespoon of olive oil. Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper. Stir regularly until golden and crisp.
- Prepare the egg mixture: Meanwhile, separate the eggs, putting the yolks into a bowl (save the whites for another use). Grate the cheese into the bowl and mix together.
- Combine pasta and chestnut mixture: Tip the drained pasta into the chestnut pan, then remove from the heat. Wait 2 minutes for the pan to cool slightly to prevent scrambling the eggs.
- Add the egg mixture: Loosen the egg mixture with a splash of the reserved cooking water, then pour over the pasta. Toss and stir vigorously—the residual heat from the pasta will gently cook the eggs, creating a smooth and silky sauce.
- Season and serve: Season to perfection and adjust the consistency with more cooking water if needed. Finish with a fine grating of cheese, if desired.
Notes
- Reserve pasta water: Always save a mug of pasta cooking water. It helps loosen the sauce and makes it creamier, so you can adjust the consistency easily.
- Crisp the pancetta well: Make sure the pancetta gets nice and crispy before adding the chestnuts. This adds extra flavor and texture to the dish.
- Mix eggs and cheese well: When mixing the egg yolks and cheese, make sure it’s well combined. This helps create a smooth, velvety sauce that coats the pasta perfectly.
- Toss quickly: Once the egg mixture is added, toss the pasta quickly. This ensures the eggs cook just enough with the residual heat without becoming scrambled.
Jamie Oliver Chestnut Carbonara Pasta