This easy and creamy mushroom carbonara pasta from Jamie Oliver is a quick and delicious meal that’s perfect for any night of the week. With smoky bacon, fresh mushrooms, and a silky Parmesan sauce, it’s a comforting dish that you can easily customize with simple ingredients.
Ingredients Needed
- 125g (4.4oz) fresh lasagne sheets (cut into ½cm strips)
- 2 rashers (2 slices) of smoked streaky higher-welfare bacon
- 80g (2.8oz) button mushrooms
- 2 sprigs of rosemary
- 15g (0.5oz) Parmesan cheese (plus extra for finishing)
- 1 free-range egg
- Olive oil
- Optional: extra virgin olive oil
How To Make Mushroom Carbonara Pasta
- Prepare the Ingredients: Boil the kettle. Cut the lasagne sheets into strips (½cm). Slice the bacon and mushrooms separately. Pick and chop the rosemary leaves. Grate the Parmesan and beat in the egg.
- Cook the Bacon and Rosemary: Heat a 28cm (11-inch) frying pan on high heat. Add a drizzle of olive oil, then cook the bacon, rosemary, and black pepper until lightly golden.
- Add the Mushrooms and Pasta: Add the mushrooms to the pan and cook for 2 minutes, stirring regularly. Add the pasta and pour in enough boiling water (about 300ml / 1¼ cups) to cover it. Stir regularly for 4 minutes until the pasta absorbs most of the water.
- Stir in the Egg Mixture: Turn off the heat, let it sit for 30 seconds, and stir in the egg mixture. Shake and stir vigorously until you have a silky sauce.
- Finish and Serve: Season to taste, finish with a drizzle of extra virgin olive oil and a final grating of Parmesan if desired.
Recipe Tips
- Stir vigorously when adding the egg mixture: This helps create a silky sauce and prevents the egg from scrambling.
- Don’t overcook the pasta: Keep an eye on the pasta when it’s absorbing the water; it should be al dente, not mushy.
- Season after adding the egg: Taste and adjust the seasoning once the egg mixture is in, as the Parmesan adds saltiness.
- Use high-quality bacon: Choose higher-welfare, smoky bacon for a richer, more flavorful dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover mushroom carbonara cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Reheat: Reheat the pasta in a pan over low heat for about 5-7 minutes, stirring occasionally. Add a splash of water or broth if needed to prevent it from drying out and to help loosen the sauce.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 488
- Total Fat: 20.8g
- Saturated Fat: 6.9g
- Total Carbohydrate: 40.4g
- Dietary Fiber: 3.9g
- Sugars: 1.3g
- Protein: 23.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Con Le Sarde
- Jamie Oliver Winter Squash Pasta Recipe
- Jamie Oliver Bolognese Ravioli Pasta
- Jamie Oliver Asparagus And Crab Pasta
Jamie Oliver Mushroom Carbonara Pasta
Description
This easy and creamy mushroom carbonara pasta from Jamie Oliver is a quick and delicious meal that’s perfect for any night of the week. With smoky bacon, fresh mushrooms, and a silky Parmesan sauce, it’s a comforting dish that you can easily customize with simple ingredients.
Ingredients
Instructions
- Prepare the Ingredients: Boil the kettle. Cut the lasagne sheets into strips (½cm). Slice the bacon and mushrooms separately. Pick and chop the rosemary leaves. Grate the Parmesan and beat in the egg.
- Cook the Bacon and Rosemary: Heat a 28cm (11-inch) frying pan on high heat. Add a drizzle of olive oil, then cook the bacon, rosemary, and black pepper until lightly golden.
- Add the Mushrooms and Pasta: Add the mushrooms to the pan and cook for 2 minutes, stirring regularly. Add the pasta and pour in enough boiling water (about 300ml / 1¼ cups) to cover it. Stir regularly for 4 minutes until the pasta absorbs most of the water.
- Stir in the Egg Mixture: Turn off the heat, let it sit for 30 seconds, and stir in the egg mixture. Shake and stir vigorously until you have a silky sauce.
- Finish and Serve: Season to taste, finish with a drizzle of extra virgin olive oil and a final grating of Parmesan if desired.
Notes
- Stir vigorously when adding the egg mixture: This helps create a silky sauce and prevents the egg from scrambling.
- Don’t overcook the pasta: Keep an eye on the pasta when it’s absorbing the water; it should be al dente, not mushy.
- Season after adding the egg: Taste and adjust the seasoning once the egg mixture is in, as the Parmesan adds saltiness.
- Use high-quality bacon: Choose higher-welfare, smoky bacon for a richer, more flavorful dish.
Jamie Oliver Mushroom Carbonara Pasta