This easy Jamie Oliver Christmas Carbonara Pasta is a creamy, comforting dish perfect for a festive meal. Made with simple ingredients like mushrooms, ham, and egg yolks, it’s quick to prepare and packed with flavor. You can easily adjust it with whatever you have on hand for a delicious, hot dinner.
Ingredients Needed
- 400g (14 oz) tagliatelle
- 150g (5.3 oz) mushrooms
- 1 clove of garlic
- 1 tablespoon olive oil
- Optional: 50g (1.8 oz) Parmesan cheese, plus extra to serve
- 3 sprigs of fresh flat-leaf parsley
- 6 fresh chives
- 2 large free-range egg yolks
- 100g (3.5 oz) crème fraîche
- 80g (2.8 oz) cooked ham
How To Make Christmas Carbonara Pasta
- Cook the pasta: Cook the tagliatelle in a large pan of boiling salted water according to the packet instructions.
- Prepare the mushrooms and garlic: Slice the mushrooms, peel, and finely chop the garlic. Add both to a frying pan with olive oil over medium heat and sauté for 5 minutes until softened.
- Make the sauce: Grate the Parmesan (if using) into a bowl. Finely chop the parsley and chives, then add them to the bowl. Beat in the egg yolks and crème fraîche. Season well with black pepper.
- Add the mushrooms and ham: Add the sautéed mushrooms, then shred and add the ham. Stir to combine.
- Combine with the pasta: Drain the tagliatelle, saving a cupful of the cooking water. Return the pasta to the pan.
- Finish the dish: Off the heat, pour the sauce over the pasta, and stir to coat. If needed, add some of the reserved cooking water to loosen the sauce.
- Serve: Serve with an extra grating of Parmesan, if desired.
Recipe Tips
- Don’t overcook the pasta: Make sure to cook the tagliatelle al dente (firm to the bite) so it doesn’t become mushy when mixed with the sauce.
- Save pasta water: Before draining the pasta, reserve a cup of the cooking water to help loosen the sauce later, if needed.
- Grate the Parmesan finely: Finely grating the cheese will help it melt into the sauce more easily, giving you a smoother, creamier result.
- Adjust the sauce thickness: If the sauce seems too thick, use a little of the reserved pasta water to get the perfect creamy consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Christmas Carbonara Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Heat the pasta in a frying pan over low heat for about 5-7 minutes. Add a little pasta water to loosen the sauce and stir occasionally until it’s warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 585
- Total Fat: 20g
- Saturated Fat: 10g
- Total Carbohydrate: 75.5g
- Sugars: 5.1g
- Protein: 25.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Christmas Pasta
- Jamie Oliver Orzo Pasta
- Jamie Oliver 5 Ingredients Salmon Pasta
- Jamie Oliver Smoked Salmon Pasta
Jamie Oliver Christmas Carbonara Pasta
Description
This easy Jamie Oliver Christmas Carbonara Pasta is a creamy, comforting dish perfect for a festive meal. Made with simple ingredients like mushrooms, ham, and egg yolks, it’s quick to prepare and packed with flavor. You can easily adjust it with whatever you have on hand for a delicious, hot dinner.
Ingredients
Instructions
- Cook the pasta: Cook the tagliatelle in a large pan of boiling salted water according to the packet instructions.
- Prepare the mushrooms and garlic: Slice the mushrooms, peel, and finely chop the garlic. Add both to a frying pan with olive oil over medium heat and sauté for 5 minutes until softened.
- Make the sauce: Grate the Parmesan (if using) into a bowl. Finely chop the parsley and chives, then add them to the bowl. Beat in the egg yolks and crème fraîche. Season well with black pepper.
- Add the mushrooms and ham: Add the sautéed mushrooms, then shred and add the ham. Stir to combine.
- Combine with the pasta: Drain the tagliatelle, saving a cupful of the cooking water. Return the pasta to the pan.
- Finish the dish: Off the heat, pour the sauce over the pasta, and stir to coat. If needed, add some of the reserved cooking water to loosen the sauce.
- Serve: Serve with an extra grating of Parmesan, if desired.
Notes
- Don’t overcook the pasta: Make sure to cook the tagliatelle al dente (firm to the bite) so it doesn’t become mushy when mixed with the sauce.
- Save pasta water: Before draining the pasta, reserve a cup of the cooking water to help loosen the sauce later, if needed.
- Grate the Parmesan finely: Finely grating the cheese will help it melt into the sauce more easily, giving you a smoother, creamier result.
- Adjust the sauce thickness: If the sauce seems too thick, use a little of the reserved pasta water to get the perfect creamy consistency.
Jamie Oliver Christmas Carbonara Pasta