Pasta recipes can be as simple or as complicated as one likes – as far as ingredients and cooking methods go, but sometimes less is more.
That is the case of the beloved carbonara, which only requires four ingredients and just a few minutes of cooking time.
Jamie Oliver took to his official website to share the formula for a creamy and delicious carbonara that is ready in no time.
He said: “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.”
Ingredients
150g dried bucatini
40g piece of higher-welfare guanciale or smoked pancetta
Three large free-range eggs
50g pecorino cheese
Method
Cook the pasta in a pot of boiling salted water according to the instructions on the package. Meanwhile, heat a large frying pan over medium heat. Chop the guanciale into half cm pieces and add it to the frying pan, then reduce the heat to medium-low. Cook until the fat has rendered and the guanciale is golden brown, stirring regularly. Once done, turn off the heat and stir in one teaspoon of black pepper.
In a separate bowl, separate the yolks from two eggs, saving the whites for another use. Add the remaining whole egg to the bowl, along with a splash of cold water to loosen the mixture. Grate most of the pecorino cheese into the bowl and mix well.
Using tongs, transfer the cooked pasta directly into the pan with the guanciale, allowing some of the cooking water to accompany it. Toss the pasta to absorb the flavours, then wait for about two minutes until the sizzling subsides before adding the egg mixture (if the pan is too hot, the eggs will scramble; you want them to remain smooth and silky).
As you toss the pasta, add more cooking water if necessary to loosen the sauce. Serve immediately, topping with the remaining pecorino cheese and an extra sprinkle of black pepper.
