When it comes to mastering the art of Pasta Carbonara, few chefs make it as approachable and delicious as Jamie Oliver. Known for his simple yet flavor-packed recipes, Jamie Oliver‘s version of this Italian classic is a must-try for any pasta lover. Today, we’re diving into everything you need to know about making a mouthwatering Pasta Carbonara—Jamie style.
Pasta Carbonara is one of those dishes that feels luxurious but is surprisingly easy to prepare. Jamie Oliver stays true to the traditional Roman method, using just a few quality ingredients: spaghetti, pancetta, eggs, Parmesan cheese, and black pepper. The magic of Pasta Carbonara lies in how these simple ingredients transform into something rich, creamy, and comforting.
One thing Jamie Oliver emphasizes in his Pasta Carbonara recipe is timing. The key is to toss the cooked pasta with the pancetta and egg mixture while everything is still hot—but not so hot that the eggs scramble. This method creates a silky, indulgent sauce without the need for cream (a common but inauthentic addition). True to Italian tradition, Pasta Carbonara should have a beautiful glossy coating that clings to every strand of pasta.
When making Pasta Carbonara the Jamie Oliver way, don’t skip using quality ingredients. Good Parmesan (or Pecorino Romano for even more authenticity) and fresh free-range eggs make a world of difference in flavor. And remember: the real star of Pasta Carbonara is balance—the saltiness of the pancetta, the richness of the eggs, and the sharpness of the cheese all work together to create something unforgettable.
Ingredients:
- 350g (12 oz) spaghetti
- 150g (5 oz) pancetta or thick-cut bacon, diced
- 2 large free-range eggs
- 1 large free-range egg yolk
- 50g (1¾ oz) freshly grated Parmesan cheese (or Pecorino Romano)
- Freshly ground black pepper
- Sea salt
- 1 tablespoon olive oil
Instructions:
- Boil the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. - Prepare the Pancetta:
While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced pancetta and cook for 3–5 minutes, until golden and crispy. - Mix the Eggs and Cheese:
In a small bowl, whisk together the eggs, egg yolk, and grated Parmesan. Add a generous amount of black pepper. Set aside. - Reserve Pasta Water:
Before draining the pasta, reserve about 1 cup of the starchy cooking water. - Combine Everything:
Drain the pasta and immediately add it to the pan with the crispy pancetta (heat turned off or very low). Quickly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the pasta without scrambling the eggs. - Adjust the Sauce:
Add a splash of the reserved pasta water, a little at a time, to create a silky, creamy sauce that clings to the noodles. - Serve:
Plate immediately, sprinkle with extra Parmesan, and finish with a touch more black pepper.
Ready to try it for yourself? Jamie Oliver‘s recipe promises a no-fail approach to Pasta Carbonara that’s ideal for both weeknight dinners and impressive weekend meals. Whether you’re a pasta beginner or a seasoned home cook, following Jamie Oliver‘s method ensures you’ll get a bowl of classic, creamy Pasta Carbonara every single time.
