Jamie Oliver Easy Carbonara Pasta Recipe

You know those evenings when you’re just done—it’s late, you’ve been running around all day, and all you want is something comforting without all the effort? I had one of those nights. The kind where you’re staring at the fridge, asking yourself, “What can I throw together that’s gonna feel like a hug, but won’t take me two hours?” Enter Jamie’s Easy Carbonara. The pasta is creamy without being heavy, smoky thanks to the crispy bacon, and cheesy in that ‘I need seconds’ way. The beauty of this dish is that it doesn’t need much — a handful of ingredients, a bit of patience (not much, don’t worry), and you’re there. Pure joy on a plate.

I mean, we’re talking about bacon, eggs, pasta, and cheese. You really can’t go wrong, right? And the best part? It’s all done in about 20 minutes, with minimal mess. My kind of dinner.

Why You’ll Love It

• It’s ridiculously quick, like blink and it’s done quick.
• The crispy bacon gives it that smoky flavor that takes it from good to great.
• It’s creamy without the need for heavy cream — the eggs and pasta water are your best friends here.
• Super flexible — if you don’t have Parmesan, use Cheddar. Or if you’re feeling fancy, swap bacon for pancetta.
• Only one pan to clean (hallelujah).
• Leftovers? Sure, if you’re lucky enough to have any. They’re even tasty the next day.

Ingredients

• 150g dried spaghetti
• 2 rashers of higher-welfare smoked streaky bacon (the smokier, the better)
• Olive oil (just a glug or two)
• 2 free-range eggs
• 30g Parmesan cheese, plus extra for grating (or Cheddar if that’s your thing)

Top Tip:

• No eggs? No problem! The pasta water works wonders in making the sauce silky enough.
• Feel free to swap bacon for pancetta or even go veggie with mushrooms for a bit of earthiness.

How to Make It

Boil the pasta:

Start by getting a big pot of salted water boiling and cook the spaghetti according to the packet instructions. Don’t forget to reserve some of that pasta water for later – you’ll need it to make everything extra silky.

Get the bacon crispy:

Slice the bacon into strips, then pop them in a non-stick pan with a drizzle of olive oil. Turn the heat to medium, throw in a good pinch of black pepper (yes, a good one), and let it crisp up. Toss it occasionally until it’s golden, then turn off the heat.

Whisk the eggs and cheese:

While the bacon’s doing its thing, beat the eggs in a bowl and grate in your Parmesan. Mix it all together. You want this to be nice and smooth. This is the creamy goodness that’s going to make your pasta sing.

Toss it all together:

Once your pasta’s cooked, use tongs to transfer it straight into the pan with the bacon (no draining, we want that pasta water to cling to the noodles). Toss it all together, and then pour in the egg and cheese mixture. Now, here’s the trick: you need to keep everything moving, using splashes of that reserved pasta water to make a creamy sauce. The key is not to let the pan get too hot — otherwise, you’ll end up with scrambled eggs, and nobody wants that.

Plate it up:

Once the pasta’s nice and silky, plate it up and finish with another grating of Parmesan. I usually add a bit more black pepper too — I love a little extra kick.

Common Mistakes and How to Dodge Them

Why did my sauce scramble?
Ah, the dreaded scramble! It probably got too hot. When you add the egg mixture, make sure the pan isn’t on a raging heat. Keep things gentle, and it’ll stay creamy and smooth.

Why is my pasta watery?
Did you forget to save some of the cooking water? That’s your golden ticket to making the sauce silky. If it’s still a bit watery, just toss in a little more pasta water and keep stirring.

Can I skip the eggs?
You can, but I wouldn’t recommend it. The eggs are what make the carbonara carbonara. Without them, you just have pasta with bacon. It’s still good, but not quite the same.

Storage and Reheating

This is one of those dishes that’s best enjoyed fresh, honestly. But if you’re dealing with leftovers, keep them in an airtight container in the fridge for 1-2 days. Reheat gently in a pan with a splash of water or in the microwave (but cover it — you don’t want a dry mess). The sauce might lose a little creaminess, but it’s still totally tasty.

Frequently Asked Questions

Can I make this without bacon?
Sure! You could use pancetta, or even go vegetarian with mushrooms or some sautéed spinach for a bit of green goodness.

What if I don’t have Parmesan?
Cheddar works in a pinch — it’ll give you that cheesy goodness without the sharpness of Parmesan. Honestly, it’s delicious either way.

How do I know if the pasta’s done?
Taste it! But seriously, pasta should be al dente, which means it should have a slight bite to it. Set a timer, then taste a minute before it’s “done.” You can always cook it a bit longer, but you can’t uncook it once it’s mushy.

Nutrition Facts (Per Serving)

• Calories: 550
• Fat: 28g
• Carbs: 60g
• Protein: 20g
• Sodium: 650mg
• Sugar: 3g