Jamie Olivers Pasta Carbonara
Posted in response to a query about the best way to prepare carbonara. I use Jamie Olivers recipe for Penne Carbonara, which is in "Happy Days With The Naked Chef". This is another of his recipes, using the same technique with slightly different ingredients. I have always found Jamies recipes to be simple and easy to prepare, I enjoy his cheerful approach to cooking! Hope that you enjoy it!
- Ready In:
- 455 g farfalle pasta (bowtie pasta)
- 1 egg
- 100 ml double cream
- sea salt
- fresh ground black pepper
- 12 slices pancetta or 12 slices smoked streaky bacon, roughly sliced
- 1 cup fresh peas or 1 cup frozen peas
- 2 sprigs of fresh mint, leaves picked
- freshly grated parmesan cheese
- Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
- Whisk the egg in a bowl with the cream, salt and pepper.
- Put the pancetta or bacon into a second pan and cook until crispy and golden.
- When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
- When cooked, drain in a colander, saving a little of the cooking water.
- Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
- Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
- The pasta will actually cook the egg enough to give you a silky smooth sauce.
- Toss together and loosen with a little of the reserved cooking water if necessary.
- Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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The recipe is like putting airhorns over Mozart. If that's what you really like, go on ahead, but Mozart is beloved for a good reason. Carbonara has no cream. Guanchale is the best pork cut, but panchetta works too. Bacon isn't fatty enough. Pecorino really is better than parmesean for this dish. This is a unique and delicate (!!!) dish which pops with the right ingredients and preparation
We enjoyed this, who doesn't like Carbonara and this was just a little different and very easy to make. Had an issue (with DH, not the recipe) as he refused to let me put peas in it, as he just doesn't like them, me; I'm betting it even adds to the recipe. After reading other reviews, we did cut down on the pasta and it came out creamy and delicious