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!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Bonnie G #2 photo by Bonnie G #2
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by The 500 Chef photo by The 500 Chef
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. Having many carbonara recipes from which to choose, I chose this one because (1) it's easy and (2) I've never made an Oliver recipe I didn't like. Used fresh locally made fettucini pasta and the crowning touch was substituting fresh smoked lamb bacon from a local farm. Very rich!! Actually too rich for me with the lamb bacon but my husband greedily served himself thirds. Fresh mint from our garden and I would have tried spring peas but forgot to buy them at the farmer's market (organic frozen peas instead). A clove of fresh garlic minced was thrown in with the whisked eggs and we tried a combination of Pecorino Romano and Reggiano-Parmigiano. Use the *best* quality ingredients for this recipe. Reviewed for Down on the Farm photo tag game.
     
  2. This is a delicious recipe and easy to prepare. As I am "pregnant" and cannot take chances with eating eggs even remotely raw, I opted for the safe route and microwaved the milk/egg mixture for 30 seconds before adding to the hot pasta. It still turned out smooth and creamy. DH and I thought the amount of sauce was just right, but the flavor was lacking a little something. We added 1 tsp. garlic powder, and that seemed to do the trick. My 1-year-old DD gobbled her portion, licking her fingers all along the way. DH and I agreed this recipe would serve more like six than four people. We divided the pot into quarters and could not possibly finish our portions. Left-overs for dinner tonight! Yum! (Made for AUS/NZ Recipe Swap #38)
     
  3. This is the most tasteless recipe I have every made in my life. The ingredients have no creditability there are no herbs that could possibility hold it together.....typically English cooking ,
     
  4. Great, simple recipe. I took advice from one of the other reviewers and added a clove of finely minced garlic to my egg/cream sauce. I also added zest of one lemon - perfect for carbonara.
     
  5. Carbonara with green peas and cream doesn't sound italian at all
     
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Tweaks

  1. Made it as written but it was too pasta heavy for us, without enough flavor. I would cut the noodle amount in half, and add some garlic. I liked the peas and mint though.
     
  2. This was delish! Easy and quick to make to with what I had on hand. I made it with the following slight changes: used 8 slices of thick bacon (all I had), used half and half instead of cream, while cooking the bacon, I added a cupful of chopped fresh mushrooms, I also added finely chopped fresh garlic to the egg mixture, and I didn't have any mint but used fresh chopped green onions instead. Can't wait to make it again!
     
  3. This was very nice, and very easy. I had to use real bacon bits in place of bacon (3 tablespoons=1 slice of bacon), and did not have the mint, but other than that, and other than adding some garlic salt, I followed the recipe.
     
  4. This is so easy to make without any fuss, which gets it a five just on that alone. I loved the addition of the chopped mint, it added a really lovely flavour to the dish as did the peas. Both my hubby and son loved this and it made for a great week night meal. I used pancetta instead of bacon as I find it has more flavour and topped with lots of freshly grated Parmesan cheese.. Yummo!!! Cheers Karen
     

RECIPE SUBMITTED BY

<p>Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! <br />Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D <br /> Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D <br />Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <br /> <br /><img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <br /> <br 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