Jamie Oliver Pasta Carbonara

There’s something oddly intimate about making carbonara. It’s simple — stupidly simple — and yet, every time I stir those eggs into hot pasta, there’s a moment where I hold my breath and think, don’t scramble, don’t scramble. It’s like a trust fall between you and your stove.

The first time I made carbonara, I was trying to cheer myself up after a properly rubbish day. No energy for anything fussy, just bacon, pasta, cheese, and something creamy. I didn’t even have cream — which, I’d later learn, was the best thing that ever happened to me. Traditional carbonara doesn’t need it. The creamy sauce comes from eggs and cheese and timing. When it works, it feels like a little bit of alchemy in your bowl.

Why You’ll Love It

• Comfort food without the heaviness — no cream, just richness from eggs and cheese.
• Ready in about 20 minutes, including the pasta boil.
• Minimal ingredients, maximum flavour.
• That glossy, golden sauce feels indulgent but somehow light.
• Customisable — add garlic or skip it, use pancetta or bacon, up to you.
• It’s a one-pot wonder (if you don’t count the mixing bowl).

Ingredients

• 1 tbsp extra virgin olive oil or unsalted butter
• ½ lb pancetta or thick-cut bacon, diced
• 1–2 garlic cloves, minced (optional)
• 3–4 whole eggs (I usually go with 3 medium)
• 1 cup grated Parmesan or Pecorino cheese
• 1 lb spaghetti (or bucatini or fettuccine)
• Kosher salt
• Freshly ground black pepper

How to Make It

Start the pasta water:

Fill a large pot with water, salt it generously (like, a good tablespoon), and get it boiling. You want it rolling before the pasta goes in.

Get that bacon sizzling:

While the water’s heating, warm the olive oil or butter in a large pan. Add the pancetta or bacon and cook slowly over medium heat until golden and just crisp. Add garlic if using and stir for 30–60 seconds. Take it off the heat and pour everything — fat and all — into a big mixing bowl.

Whisk your sauce base:

In a separate bowl, beat the eggs with about half the grated cheese. Add loads of black pepper — go for it. It’s what makes it carbonara.

Cook the pasta like a pro:

Add your pasta to the boiling water and cook until just al dente. Before draining, save a cup of pasta water. Don’t forget — it’s liquid gold.

Combine it all, quick now:

Use tongs to move the hot pasta straight into the bowl with bacon. It should still be wet and steaming. Toss it a bit, let it cool just enough that it won’t scramble the eggs.

Stir in the egg mixture:

Pour in the eggs and cheese and stir fast. The heat of the pasta cooks the eggs and makes them silky. Add splashes of pasta water if it’s too thick. You’re aiming for glossy, creamy — not dry.

Taste, tweak, and serve:

Season with salt if it needs it, but the bacon and cheese usually do the heavy lifting. Plate it up, sprinkle over the rest of the cheese, and maybe a bit more pepper. Done.

Common Mistakes and How to Dodge Them

Why did my eggs scramble?
Pasta was too hot, or you waited too long to stir. Get the pasta in the bowl and mix quickly with the eggs — timing is everything.

My sauce is too dry.
Did you save the pasta water? That’s the trick. Add a splash and stir it in until silky again.

Too salty?
Easy to do. If your bacon is salty and your cheese is salty and your water is salted — it adds up. Go light on salt until you taste at the end.

Why does it taste bland?
Could be not enough cheese or pepper. Carbonara needs a good grating of strong cheese and plenty of black pepper.

Storage and Reheating

Fridge: Keeps for 2–3 days, though the texture changes. Still tasty.
Freezer: Wouldn’t. The eggs won’t love it.
Microwave: Reheat in short bursts, with a splash of water or milk, and stir halfway.
Stovetop: Reheat gently with a splash of water. Don’t let it dry out.

Frequently Asked Questions

Can I use cream?
You can, but it’s not traditional. The egg and cheese make it rich enough on their own — trust the method.

Is garlic traditional?
Not in the Roman version, no. But we’re in your kitchen — do what makes you happy.

Can I use pre-grated cheese?
Better to grate it fresh. The pre-bagged stuff doesn’t melt as nicely and can make the sauce grainy.

What kind of pasta is best?
Spaghetti is classic, but bucatini or fettuccine also work well. You want something that holds the sauce without drowning in it.

Nutrition Facts (Per Serving):

• Calories: ~720
• Fat: 30g
• Carbs: 75g
• Protein: 28g
• Sodium: ~580mg
• Sugar: 2g