Jamie Oliver Christmas Carbonara Pasta

I wasn’t gonna cook tonight. Had one of those slumpy post-holiday afternoons — fridge full of random bits, brain empty, stomach mildly grumpy. You know the vibe. But then I remembered Jamie’s Christmas carbonara, and suddenly there I was, stirring mushrooms in my socks and thinking “this actually slaps.”

It’s rich but not too heavy, festive without shouting about it. Ham, herbs, crème fraîche — all those leftover trimmings that feel a bit sad on their own? They come alive in this. The sauce is creamy but light, eggy in the right way, with just enough cheese and garlic to make you forget it took 20 minutes max. If you’re standing in your kitchen now, wondering what to do with that last slice of roast ham… this is it. This is the move.

Why You’ll Love It

• Takes 20 mins, start to finish — no lie
• Uses up that sad bit of ham and stray herbs from Christmas
• Creamy, cozy, garlicky… but still kinda elegant
• You don’t need to measure too perfectly — forgiving and flexible
• No cream in sight, just crème fraîche + yolks = silky goodness
• Makes leftovers taste like an actual meal again

Ingredients

• 400g tagliatelle
• 150g mushrooms
• 1 clove of garlic
• 1 tbsp olive oil
• 50g Parmesan cheese (optional but very good)
• 3 sprigs fresh flat-leaf parsley
• 6 fresh chives
• 2 large egg yolks
• 100g crème fraîche
• 80g cooked ham (leftover roast stuff is perfect)

How to Make It

Get the pasta boiling:

Cook your tagliatelle in salted water. Classic stuff. Don’t forget to save a cup of the cooking water before draining.

Soften the mushrooms:

Slice mushrooms, chop garlic. Sauté both in olive oil over medium heat till soft and a little golden — about 5 mins.

Mix up the creamy sauce:

Grate your cheese (if using), finely chop parsley and chives, then mix it all in a bowl with egg yolks and crème fraîche. Lots of black pepper. Don’t skimp.

Combine the sauce bits:

Stir the cooked mushrooms into the bowl. Tear in or chop the ham. It’s okay if it looks messy — it’ll all melt together.

Time for the magic:

Drain the pasta, return it to the pan (off the heat!), and pour the sauce over. Stir quickly so it clings to every strand. Add a splash of that pasta water if it needs loosening.

Plate and finish:

More cheese? Always. Maybe a few extra chives or parsley leaves on top if you’ve still got some hanging around.

Common Mistakes and How to Dodge Them

Scrambled eggs in the sauce?
Happens when the pan’s too hot. Always stir the sauce in off the heat. Give it a minute to chill.

Too thick and sticky?
Splash of pasta water fixes that right up. Don’t be shy with it.

Ham gets lost in the mix?
Tear or chop it into slightly bigger bits so it still shines through.

Crème fraîche too sharp?
Add a touch more cheese or even a splash of milk to balance it.

Forgetting to season?
You’d be surprised how much salt cooked pasta and ham soak up. Taste and adjust — it matters here.

Storage and Reheating

Fridge:
Lasts 2–3 days in a sealed container. Gets a bit firmer but still tasty.

Microwave:
Cover it. Add a tiny splash of water or milk before heating. Stir halfway.

Stovetop:
Best option. Warm it in a pan with a splash of water — gently does it.

Frequently Asked Questions

Can I skip the cheese?
Yeah… but it loses something. Add more herbs or a little garlic powder to compensate.

What if I don’t have crème fraîche?
Try sour cream, ricotta, or a splash of cream with lemon juice. Not the same, but close enough.

Is this a real carbonara?
Nope. It’s Jamie’s leftover-inspired remix. Traditionalists, look away.

Can I add veggies?
Totally. Spinach, peas, even roasted brussels — go for it.

Nutrition Facts (Per Serving)

• Calories: 510 kcal
• Fat: 22g
• Carbs: 52g
• Protein: 25g
• Sodium: 640mg
• Sugar: 4g