Ingredients for Jamie Olivers Pasta Carbonara
- Farfalle Pasta
- Egg
- Double Cream
- Sea Salt
- Fresh Ground Black Pepper
- Pancetta
- Fresh Peas
- Of Fresh Mint
- 1 cup grated Parmesan cheese
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How to Make Jamie Olivers Pasta Carbonara
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, prepare the guanciale: Dice the guanciale into small pieces and cook in a large skillet over medium heat until crispy and rendered, about 8-10 minutes. Remove the guanciale from the skillet, leaving the rendered fat in the pan.
- In a separate bowl, whisk together the eggs, Parmesan cheese, and black pepper until smooth and creamy.
- Add a ladle of hot pasta water to the egg mixture, whisking constantly to temper the eggs and create a slightly thinner consistency.
- Add the cooked pasta to the skillet with the rendered guanciale fat. Toss to coat.
- Gradually pour the tempered egg mixture over the pasta, tossing constantly to create a creamy sauce. Add more pasta water if needed to reach desired consistency.
- Stir in the crispy guanciale and pecorino romano cheese. Serve immediately, garnished with extra black pepper and a sprinkle of parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
33g
Carbs
30g
