JAMIE OLIVERS PASTA CARBONARA
Posted in response to a query about the best way to prepare carbonara. I use Jamie Olivers recipe for Penne Carbonara, which is in "Happy Days With The Naked Chef". This is another of his recipes, using the same technique with slightly different ingredients. I have always found Jamies recipes to be simple and easy to prepare, I enjoy his cheerful approach to cooking! Hope that you enjoy it!
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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Sb Akash
[email protected]I'm not a huge fan of pasta carbonara, but I tried this recipe and was pleasantly surprised. The sauce was creamy and flavorful, and the pancetta added a nice smoky flavor. I would definitely make this again.
Dil Aslam888
[email protected]This dish is so rich and decadent, it's perfect for a special occasion. I served it to my friends for dinner and they all raved about it.
Allison Lamb
[email protected]I love that this recipe uses Pecorino Romano cheese instead of Parmesan. It gives the sauce a much more complex and interesting flavor.
Olawumi Janeth
[email protected]This recipe is a great base for all sorts of variations. I've added mushrooms, peas, and even shrimp to it before. It's always delicious.
Suzan Andrew
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. It worked out just fine and the sauce was still very creamy and delicious.
Zethembiso Chagwe
[email protected]I'm not a huge fan of pancetta, so I used bacon instead. It worked out really well and the dish was still very flavorful.
A Simple Fil-Am Family
[email protected]This was my first time making pasta carbonara and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Andre Duke
[email protected]I love how quick and easy this recipe is. It's perfect for a weeknight meal. The only thing I would change is to add a little bit of garlic to the sauce. I think it would really enhance the flavor.
AL MARJAN
[email protected]I've tried many pasta carbonara recipes over the years, but this one is by far the best. The secret is in the use of Pecorino Romano cheese. It gives the sauce a wonderfully nutty flavor that really makes the dish.
Geoffrey Ouma
[email protected]This pasta carbonara recipe is a winner! It's so easy to make and the results are incredible. The sauce is creamy and rich, and the pancetta adds a lovely smoky flavor. I will definitely be making this again and again.