YesChef
By Jamie Oliver
Bucatini carbonara
Guanciale, eggs & pecorino
10 mins
Not Too Tricky
serves 2
About the recipe
Get carbonara right every time with this mini masterclass of a recipe from Jamie and Gennaro – all you need is a spare 10 minutes and a handful of quality ingredients and you’ve got yourself an unforgettable bowlful. 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 recipe is a real winner. Sign up to YesChef to watch Jamie and Gennaro in action.
Recipe From
Ingredients
150g dried bucatini
40g piece of higher-welfare guanciale (cured pig’s cheek) or smoked pancetta
3 large free-range eggs
50g pecorino cheese
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Place a large frying pan over a medium heat.
- Chop the guanciale into ½cm chunks, sprinkle into the frying pan, turn down the heat to medium-low and cook until the fat has rendered out and it’s turned golden, stirring regularly. Turn off the heat, then stir in 1 teaspoon of black pepper.
- Separate the yolks from 2 eggs (save the whites for another recipe) and place in a bowl. Crack in the remaining whole egg, stir in a splash of cold water to loosen, then finely grate and beat in most of the pecorino.
- Using tongs, drag the cooked pasta straight into the guanciale pan, letting some cooking water go with it to break the frying. Toss with all that gorgeous flavour then, when it stops sizzling (wait around 2 minutes for the pan to cool) add the eggs (if it’s too hot, they’ll scramble; get it right and they’ll be smooth, silky and elegant).
- Moving the pasta, toss in the eggs, loosening with extra cooking water, if needed. Plate up immediately, finely grate over the remaining pecorino and sprinkle over a little more black pepper, to serve.
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