Guide To Prepare Creamy Carbonara Recipe Jamie Oliver Quick

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Craving a restaurant-quality pasta dish you can whip up at home in under 30 minutes? Look no further than this creamy carbonara recipe, inspired by the culinary maestro himself, Jamie Oliver. This dish is all about simple, fresh ingredients coming together to create a symphony of flavor.

But before we dive into the deliciousness, let’s dispel some myths. Contrary to popular belief, a true carbonara doesn’t include cream! It relies on the magic of emulsified egg yolks and cheese to create that luxurious, velvety sauce that clings perfectly to the pasta.

Easy carbonara
Easy carbonara

This recipe is your guide to achieving carbonara perfection. We’ll cover everything you need to know, from selecting the right ingredients to mastering the delicate art of creating that silky sauce. So, grab your apron, fire up the stove, and get ready to experience the magic of carbonara.


1 pound (450g) dried spaghetti (or your favorite long pasta)

  • 4 large free-range eggs, separated yolks from whites
  • ½ cup (grated Pecorino Romano cheese)
  • ¼ cup (grated Parmesan cheese)
  • ¼ cup (plus 2 tablespoons) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt (or to taste)
  • Freshly chopped parsley, for garnish (optional)

  • Instructions

    Preparing the Sauce:

    1. Separate the Eggs: In a medium bowl, carefully separate the egg yolks from the whites. We’ll only be using the yolks for the sauce, but don’t discard the whites just yet! You can save them for another recipe (omelets, anyone?).
    2. Whisk the Yolks and Cheese: In a separate bowl, whisk together the egg yolks, Pecorino Romano, Parmesan cheese, and a generous pinch of black pepper. This will be the base of your creamy sauce.

    Cooking the Pasta:

    1. Bring a Large Pot of Salted Water to a Boil: Fill a large pot with plenty of water and add a generous amount of salt. Bring it to a rolling boil over high heat.
    2. Cook the Pasta Al Dente: Once the water is boiling, add the spaghetti and cook according to package instructions, one to two minutes less than al dente (slightly undercooked). We’ll finish cooking the pasta in the sauce later, which helps ensure it absorbs all that delicious flavor.

    Building the Carbonara Magic:

    1. Heat the Olive Oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat.
    2. Sauté the Garlic: Add the sliced garlic to the hot oil and cook until fragrant and lightly golden brown, about 30 seconds. Be careful not to burn the garlic, as it can add a bitter flavor.
    3. Reserve the Garlic Oil: Remove the garlic from the pan with a slotted spoon and set it aside on a plate. We’ll use the infused olive oil to flavor the finished dish.

    The Emulsion is Key:

    1. Emulsify the Eggs and Cheese: Reduce the heat to low. Here comes the fun part: slowly whisk the egg yolk mixture into the hot olive oil, a little at a time. The key here is to keep the heat low and whisk constantly to prevent the eggs from scrambling.
    2. Temper the Sauce (Optional): If you’re worried about the eggs cooking too quickly, you can temper the sauce by slowly adding a ladleful of hot pasta water to the egg mixture while whisking constantly. This will gradually increase the temperature of the yolks without scrambling them.
    3. The Magic Thickening: As you whisk, you’ll witness the magic of emulsification. The cheese and egg yolks will combine with the oil to create a thick, creamy sauce that coats the back of a spoon.

    Bringing it All Together:

    1. Drain the Pasta (Not Too Thoroughly!): Once the pasta is cooked al dente, reserve about ½ cup of the starchy pasta water before draining. This starchy water will help loosen the sauce and create a silky consistency.
    2. Return the Pasta to the Pan: Transfer the drained pasta directly to the skillet with the creamy sauce. Toss gently to coat the pasta evenly.
    3. Add Reserved Pasta Water (Gradually): Gradually add the reserved pasta water, a tablespoon at a time, while tossing the pasta continuously. This helps create a smooth, saucy consistency. You may not need all the reserved water, so add it little by little until you achieve the desired texture.