Jamie Olivers Pasta Carbonara
Jamie Oliver’s Pasta Carbonara is a luxurious and authentic take on the classic Italian dish, perfect for a quick yet indulgent weeknight meal. Featuring perfectly al dente spaghetti tossed with crispy pancetta or smoked streaky bacon, this recipe achieves its velvety, creamy sauce by combining free-range eggs with a savory blend of Pecorino and Parmesan cheeses. Infused with the subtle aroma of golden garlic, the dish comes together effortlessly in just 30 minutes. Finished with a sprinkle of freshly ground black pepper and optional chopped parsley, it strikes the ideal balance of rich, cheesy flavors and smoky, crispy textures. Whether you’re cooking for family or guests, Jamie Oliver’s Pasta Carbonara delivers restaurant-quality results with minimal effort, making it a must-try for pasta lovers.
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Recipe Information
Ingredients
- 400 grams Dried spaghetti
- 150 grams Higher-welfare pancetta or smoked streaky bacon (chopped)
- 4 Large free-range eggs
- 50 grams Grated Pecorino cheese
- 50 grams Grated Parmesan cheese
- 2 Garlic cloves
- 1 small handful Fresh flat-leaf parsley (optional, finely chopped)
- 1 tablespoon Olive oil
- 1 to taste Sea salt
- 1 to taste Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil and cook the dried spaghetti according to the package instructions, until al dente.
While the pasta is cooking, place a large frying pan over medium heat and add the chopped pancetta or bacon. Cook for about 5-7 minutes, stirring occasionally, until it becomes golden and crisp.
Peel and crush the garlic cloves, then add them to the frying pan with the pancetta. Stir them around for 1-2 minutes to infuse the oil with a nice garlic flavor. Remove the garlic from the pan once golden to avoid overpowering the dish.
In a medium bowl, beat the eggs, then add the Pecorino and Parmesan cheeses. Season the mixture with freshly ground black pepper, and stir until combined to create a rich, cheesy mixture.
When the pasta is cooked, use tongs to transfer it directly from the water into the frying pan with the pancetta (do not discard the pasta water). Toss well to coat the pasta with the pancetta and its flavorful oil.
Remove the pan from the heat and let it cool slightly for about 30 seconds. This step ensures the eggs won’t scramble when added.
Quickly pour the egg and cheese mixture over the pasta, tossing constantly to combine. The heat of the pasta and pan will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a splash of reserved pasta cooking water to loosen it.
Taste and season with additional salt and freshly ground black pepper, if needed.
Serve immediately, topped with extra grated Parmesan and a sprinkle of fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
