Make carbonara pasta in just 10 minutes with Jamie Oliver’s 4-ingredient recipe (Image: Getty)
Carbonara doesn’t rely on a long list of ingredients or complicated techniques. It’s a minimalist dish, and that’s part of its appeal.
Unlike most creamy pasta sauces that rely on heavy cream, carbonara gets its silky texture from the egg yolks and a bit of pasta cooking water, so it’s ideal for those trying to avoid dairy.
’s quick from YesChef is ready in just 10 minutes and uses just four ingredients you can find at most major supermarkets.
Sharing this dish on his official website, the chef and restaurateur commented: “Cooked gently with love and care to get that perfectly silky sauce, plus a heavy hit of black pepper, salty guanciale and tangy pecorino, this is a real winner.”
When made as per instructions, this serves two as a .
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Carbonara doesn’t rely on a long list of ingredients or complicated techniques (Image: Getty)
Jamie Oliver’s bucatini carbonara recipe
Ingredients
150g dried bucatini
40g piece of higher-welfare guanciale or smoked pancetta
Three large free-range eggs
50g pecorino cheese
Method
Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. While the pasta is cooking, heat a large skillet over medium heat.
Cut the guanciale into small cubes, about ½ cm in size, and add them to the pan. Lower the heat to medium-low and cook, stirring occasionally, until the guanciale has rendered its fat and turned golden and crispy. Once done, remove the pan from the heat and stir in one teaspoon of freshly ground black pepper.
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Carbonara is one of those dishes that’s simple and so delicious (Image: Getty)
In a separate bowl, separate the yolks from two eggs (you can save the whites for another dish). Add the remaining whole egg to the yolks, then add a small splash of cold water to loosen the mixture. Grate most of the pecorino cheese into the bowl and whisk everything together until smooth.
When the pasta is ready, use tongs to transfer it directly from the pot into the pan with the guanciale, ensuring that some of the pasta cooking water goes with it.
Toss the pasta in the guanciale and let it sit for a minute or two, allowing the sizzling to subside as the pan cools slightly.
Once the pan is no longer too hot, add the egg mixture, stirring quickly to avoid scrambling the eggs. If the sauce feels too thick, add a little more pasta water to achieve a creamy consistency.
Serve the pasta immediately, topping it with the remaining grated pecorino and a generous sprinkle of black pepper. Enjoy your meal while it’s hot!