Jamie Olivers Pasta Carbonara Recipes

GENNARO'S CLASSIC SPAGHETTI CARBONARA

Steps:

• Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
• Cut any hard skin off the pancetta and set aside, then chop the meat.
• Cook the spaghetti in a large pan of boiling salted water until al dente.
• Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
• Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
• Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
• Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture - the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it's lovely and glossy.
• Serve with a grating of Parmesan and an extra twist of pepper.

JAMIE OLIVERS PASTA CARBONARA

Steps:

• 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.

EASY SAUSAGE CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
• Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
• Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
• Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
• Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

BEAUTIFUL COURGETTE CARBONARA

Steps:

• Put a large pan of salted water on to boil.
• Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
• Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
• To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
• Heat a very large frying pan (a 35cm one is a good start - every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
• Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
• It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
• Get everyone around the table, ready to eat straight away. While you're tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
• If you've managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

JAMIE OLIVER'S EASY SAUSAGE CARBONARA

Steps:

• Whisk the eggs together in a bowl and mix in the parsley and cheese. Set aside.
• Pinch or scoop tablespoon sized amounts of sausage meat and form into balls. Sprinkle the peppers on a plate and give them a mix. Roll each sausage ball in the pepper to lightly coat. Add more pepper if necessary.
• Heat the olive oil in a skillet and when the oil is shimmering hot but not smoking, add the meatballs. I like to shake and swirl the pan until the meatballs have gotten some color all over, this helps to maintain their round shape and allow them to brown all over. Saute for several minutes, keeping the meatballs moving, until the sausage is golden brown and cooked through. They should read 160F on an instant read thermometer. Keep warm.
• Meanwhile cook your pasta in lots of salted water according to package directions until al dente. Drain, reserving some of the cooking water, and add the dripping wet pasta to the meatballs in the pan, the extra water clinging to the pasta is going to help create the sauce.
• Working off the heat, add the egg mixture, tossing continuously as the heat of the pasta 'cooks' the eggs into a silky sauce. Add more hot pasta water if needed.
• Serve right away with extra cheese and parsley.

BEAUTIFUL ZUCCHINI CARBONARA

Steps:

• Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
• Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
• Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
• To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
• Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
• It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
• Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
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EASY CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
• Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
• Use tongs to transfer your pasta straight into the pan and toss with the bacon.
• Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
• Plate up the pasta, and finish with an extra grating of Parmesan.

EASY SAUSAGE CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls. Roll and coat them in black pepper, then cook in a nonstick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan. CALORIES 633kcal FAT 30.6g SAT FAT 10.8g PROTEIN 33.6g CARBS 59.3g SUGAR 3.1g SALT 1.7g FIBRE 2.6g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.