Jamie Oliver Tagliatelle Carbonara Recipes

CHRISTMAS CARBONARA

Steps:

• Cook the tagliatelle in a large pan of boiling salted water, according to the packet instructions.
• Slice the mushrooms, peel and finely chop the garlic, then add to a frying pan over a medium heat with the oil. Sauté for 5 minutes until softened.
• Finely grate the Parmesan (if using) into a bowl, then finely chop and add the parsley leaves and chives.
• Beat in the egg yolks and crème fraîche, and season well with black pepper.
• Add the fried mushrooms, shred and add the ham, then stir to combine.
• Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan.
• Off the heat, pour the sauce over the pasta and stir to coat. Add some cooking water to loosen it up if needs be. Serve with an extra grating of Parmesan, if you like.

EASY SAUSAGE CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
• Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
• Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
• Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
• Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

GENNARO'S CLASSIC SPAGHETTI CARBONARA

Steps:

• Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
• Cut any hard skin off the pancetta and set aside, then chop the meat.
• Cook the spaghetti in a large pan of boiling salted water until al dente.
• Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
• Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
• Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
• Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture - the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it's lovely and glossy.
• Serve with a grating of Parmesan and an extra twist of pepper.

EASY CARBONARA

Steps:

• 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.

JAMIE OLIVERS PASTA CARBONARA

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.