Classic Carbonara
About this recipe
Classic Carbonara is a beloved Italian dish that combines simple ingredients into a rich and creamy pasta experience. Jamie Oliver's take on this classic focuses on authenticity, using traditional ingredients like guanciale and pecorino romano to create a dish that's both satisfying and full of flavor.
In just eight minutes, you can whip up this comforting meal that's perfect for a quick dinner or impressing guests. With a few key techniques, you'll avoid the common pitfalls that can turn this dish into a scrambled egg disaster.
Ingredient notes
- Guanciale can be substituted with pancetta if needed.
- Use free-range organic eggs for the best flavor and quality.
Tips from Jamie Oliver’s video
- Start with a cold pan when cooking the guanciale to properly render the fat without burning it.
- Toss the pasta with the guanciale and some pasta water to create a creamy sauce through emulsification.
- Add the egg mixture slowly while tossing the pasta to prevent scrambling the eggs.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- How long does it take to cook the spaghetti?
- The spaghetti takes 8 minutes to cook.
- What should I do if I can't find guanciale?
- You can substitute guanciale with pancetta.
- What type of cheese is used in this carbonara?
- The recipe uses Pecorino Romano cheese.
No life story here — the video and the recipe are the whole point. All credit to Jamie Oliver: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a pot of salted water to a boil.
- 2
Add spaghetti to the boiling water and cook for 8 minutes.
- 3
Remove the skin from the guanciale and slice it into 1 cm pieces, then chop into 0.5 cm chunks.
- 4
Place the guanciale in a cold pan and turn the heat to medium-high to render the fat.
- 5
Add crushed garlic to the pan with the guanciale as it heats up.
- 6
Crack the eggs into a bowl and whisk them with 20g of grated Pecorino Romano cheese.
- 7
Once the guanciale is golden, remove the garlic and turn off the heat.
- 8
Drag the cooked spaghetti and some of the pasta water into the pan with the guanciale.
- 9
Toss the pasta with the guanciale and water to emulsify and create a creamy sauce.
- 10
Slowly add the egg mixture while tossing the pasta to avoid scrambling the eggs.
- 11
Finish with more black pepper and a sprinkle of Pecorino Romano cheese before serving.
Heads up — we had to guess a little:
- Estimated quantity of black pepper for seasoning.
Credit where it’s due: this recipe was transcribed from Jamie Oliver’s original video on YouTube. Follow them there — it’s their dish.
Are you Jamie Oliver? Claim this page or ask us to take it down. Your call, always.
