This easy Jamie Oliver pasta carbonara is a creamy and satisfying dish that’s perfect for a quick weeknight meal. Made with simple ingredients like pancetta, Parmesan, and eggs, it’s both comforting and full of flavor. You can easily adjust it with what you have on hand, making it a versatile favorite.
Ingredients Needed
- 3 large free-range egg yolks
- 40g (1.4 oz) Parmesan cheese (plus extra to serve)
- 1 x 150g (1 x 5.3 oz) piece of higher-welfare pancetta
- 200g (7 oz) dried spaghetti
- 1 clove of garlic
- Extra virgin olive oil
How To Make Pasta Carbonara
- Prepare the egg mixture: Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, and mix well with a fork. Set aside.
- Prepare the pancetta: Cut any hard skin off the pancetta and chop the meat into small pieces.
- Cook the spaghetti: Cook the spaghetti in a large pan of boiling salted water until al dente, following package instructions.
- Cook the pancetta: Rub the pancetta skin (if you have it) over the base of a medium frying pan (or use 1 tablespoon of oil). Place the pan over medium-high heat. Peel the garlic, crush it with the palm of your hand, and add it to the pan. Let it flavor the fat for 1 minute.
- Crisp the pancetta: Stir in the chopped pancetta and cook for 4 minutes, or until it starts to crisp up.
- Combine the pasta: Pick out and discard the garlic, then, reserving some cooking water, drain the spaghetti and add it to the pan with the pancetta. Toss well over the heat to soak up all the lovely flavor.
- Add the egg mixture: Remove the pan from the heat, add a splash of cooking water, and toss well. Season with pepper, then pour in the egg mixture, tossing well until the sauce becomes glossy. Add more cooking water until the sauce reaches your desired consistency.
- Serve: Serve with a grating of Parmesan and an extra twist of pepper.
Recipe Tips
- Use room-temperature eggs: This helps the egg mixture combine smoothly with the hot pasta without scrambling. Take them out of the fridge 10 minutes before using.
- Don’t overcook the pasta: Cook the spaghetti just until it’s al dente, as it will continue to cook slightly when you toss it with the hot pancetta and egg mixture.
- Reserve pasta water: Always save a cup of pasta cooking water before draining. It helps loosen the sauce and makes it extra creamy when mixed with the egg.
- Toss quickly: After adding the egg mixture, toss the pasta immediately off the heat. This prevents the eggs from scrambling and ensures a smooth, creamy sauce.
- Use quality pancetta: For the best flavor, use higher-welfare pancetta, as it adds depth and richness to the dish. Pre-sliced pancetta works fine if you don’t have a whole piece.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta carbonara cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 2 days.
- Reheat: Reheat the pasta on low heat for about 5-7 minutes. Add a splash of pasta cooking water or cream to loosen the sauce and stir frequently until heated through.
Nutrition Facts
Serving Size: 1 cup
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 550mg
- Potassium: 250mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 13g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Bolognese
- Jamie Oliver Sausage Pasta
- Jamie Oliver Tuna Pasta Bake
- Jamie Oliver Chicken Rogan Josh
Jamie Oliver Pasta Carbonara
Description
This easy Jamie Oliver pasta carbonara is a creamy and satisfying dish that’s perfect for a quick weeknight meal. Made with simple ingredients like pancetta, Parmesan, and eggs, it’s both comforting and full of flavor. You can easily adjust it with what you have on hand, making it a versatile favorite.
Ingredients
Instructions
- Prepare the egg mixture: Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, and mix well with a fork. Set aside.
- Prepare the pancetta: Cut any hard skin off the pancetta and chop the meat into small pieces.
- Cook the spaghetti: Cook the spaghetti in a large pan of boiling salted water until al dente, following package instructions.
- Cook the pancetta: Rub the pancetta skin (if you have it) over the base of a medium frying pan (or use 1 tablespoon of oil). Place the pan over medium-high heat. Peel the garlic, crush it with the palm of your hand, and add it to the pan. Let it flavor the fat for 1 minute.
- Crisp the pancetta: Stir in the chopped pancetta and cook for 4 minutes, or until it starts to crisp up.
- Combine the pasta: Pick out and discard the garlic, then, reserving some cooking water, drain the spaghetti and add it to the pan with the pancetta. Toss well over the heat to soak up all the lovely flavor.
- Add the egg mixture: Remove the pan from the heat, add a splash of cooking water, and toss well. Season with pepper, then pour in the egg mixture, tossing well until the sauce becomes glossy. Add more cooking water until the sauce reaches your desired consistency.
- Serve: Serve with a grating of Parmesan and an extra twist of pepper.
Notes
- Use room-temperature eggs: This helps the egg mixture combine smoothly with the hot pasta without scrambling. Take them out of the fridge 10 minutes before using.
- Don’t overcook the pasta: Cook the spaghetti just until it’s al dente, as it will continue to cook slightly when you toss it with the hot pancetta and egg mixture.
- Reserve pasta water: Always save a cup of pasta cooking water before draining. It helps loosen the sauce and makes it extra creamy when mixed with the egg.
- Toss quickly: After adding the egg mixture, toss the pasta immediately off the heat. This prevents the eggs from scrambling and ensures a smooth, creamy sauce.
- Use quality pancetta: For the best flavor, use higher-welfare pancetta, as it adds depth and richness to the dish. Pre-sliced pancetta works fine if you don’t have a whole piece.
Jamie Oliver Pasta Carbonara