Jamie: Keep Cooking and Carry On
By Jamie Oliver
Easy carbonara
Bacon, eggs & Parmesan
10 mins
Not Too Tricky
serves 2
About the recipe
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.
Recipe From
Ingredients
150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30g Parmesan cheese, plus extra for grating
Top Tip
Use Cheddar cheese instead of Parmesan. If you haven’t got any eggs, don’t worry – the starchy pasta water will be enough.
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
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