I made this last night without meaning to. Honestly. I was just standing there, staring at a bag of half-broken fusilli ends and a vacuum pack of chestnuts leftover from Christmas (yep, still in the cupboard). Somehow, it turned into one of the best fake-fancy, low-effort dinners I’ve pulled off in ages.
This isn’t your classic Roman carbonara. It’s got Jamie Oliver’s twist — pancetta, chestnuts, and a silky, cheesy egg sauce that doesn’t ask for cream (because we don’t do that here). It’s smoky, nutty, and weirdly comforting. Something about the crisp pancetta with the creamy chestnut crumble just works. I didn’t even mean to write this up tonight. I was halfway through the bowl when I opened my laptop and started typing.
Why You’ll Love It
- Uses random pasta scraps you’ve been ignoring in the cupboard
- Only five main ingredients, but still tastes kinda gourmet
- Chestnuts + bacon = creamy, crunchy, nutty magic
- No cream needed — the egg sauce makes it rich enough
- Fast, one-pan, midweek comfort that doesn’t feel lazy
- Surprisingly cozy, even though it takes 20 minutes tops
Ingredients
- 150g dried pasta (literally whatever you’ve got)
- 3 rashers smoked pancetta or streaky bacon
- 180g cooked chestnuts (the vac-packed kind)
- 4 large egg yolks
- 20g pecorino or Parmesan, grated
- Olive oil
- Salt & cracked black pepper
How to Make It
Get the pasta going first:
Boil salted water and cook your pasta till just right. Save a mug of pasta water before draining — you’ll need it.
Crisp the pancetta + chestnuts:
About 4 mins before the pasta’s done, slice up the pancetta and chuck it in a pan with a bit of olive oil. Once it’s sizzling, crumble in the chestnuts. Add black pepper. Keep it moving till golden and toasty.
Mix your eggy cheese sauce:
Separate the eggs — keep the yolks. Grate in the cheese. Stir it all together. It’ll look thick and a bit gloopy. That’s good.
Combine, but cool it first:
Drain the pasta and toss it into the chestnut pan — but turn the heat off. Let it sit for a minute or two. You don’t want scrambled eggs, yeah?
Stir in the sauce:
Loosen the egg mix with a splash of pasta water, then pour it over the pasta. Stir quickly. The residual heat will cook the sauce just enough. Add more pasta water if it needs a bit of glide.
Finish strong:
Taste. Adjust salt. Add more cheese and a bit more black pepper if you’re feeling it. Serve immediately — silky and hot.
Common Mistakes and How to Dodge Them
Scrambled eggs in your sauce?
You added the egg too early or the pan was too hot. Always wait a bit after turning off the heat. I’ve messed this up more times than I’d like to admit.
Sauce too thick?
That pasta water you saved? That’s the fix. Add it little by little while you stir — it should go glossy, not claggy.
Pasta water forgotten?
If you drained it all, don’t panic. Warm water works okay in a pinch, just don’t use cold or it’ll seize up the sauce.
Too salty?
Pancetta, cheese, and salted pasta water all add up. Go light on the added salt till the end, then adjust.
No chestnuts left?
You could try toasted walnuts or cashews. It won’t be the same, but it’ll still be good. Just not carbonara-y.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 2 days. It’ll set a bit — that’s normal.
Microwave:
Heat gently. Add a splash of water or milk and stir halfway through. Don’t nuke it or it gets sad and dry.
Stovetop:
Best method. Add a bit of water and reheat slowly while stirring. Bring it back to life gently.
Frequently Asked Questions
Can I skip the cheese?
You can, but it’s kind of the backbone of the sauce. Maybe sub in nutritional yeast or a dairy-free hard cheese?
What if I only have egg whites?
Nope — this recipe needs yolks for that silky texture. Save the whites for meringue or something later.
Don’t have pancetta?
Streaky bacon works great. Even prosciutto ends or cooked ham can step in — just crisp it up.
Is this a real carbonara?
Nope. And that’s okay. It’s more like a carbonara remix with chestnuts. Still dreamy.
Nutrition Facts (Per Serving)
- Calories: 480 kcal
- Fat: 22g
- Carbs: 45g
- Protein: 25g
- Sodium: 620mg
- Sugar: 3g
Jamie Oliver Chestnut Carbonara Pasta
Description
A cozy carbonara twist with pancetta and chestnuts — creamy, smoky, and a little unexpected.
Ingredients
Instructions
- Cook pasta, save cooking water.
- Crisp pancetta in oil, add chestnuts and black pepper.
- Mix yolks and cheese in a bowl.
- Add drained pasta to the pan, off heat.
- Loosen egg mix with water, stir into pasta quickly.
- Adjust consistency and seasoning.
- Serve hot with extra cheese.
Notes
- Don’t skip the cooling step before adding the eggs.
- Use chestnuts for creamy texture — it’s worth hunting them down.
- Works with random pasta — penne, rigatoni, whatever.
- Pancetta too salty? Balance with a touch more cheese or lemon zest.