Easy Carbonara Recipe Jamie Oliver Recipe For Deviled Recipe For Chicken

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EASY CARBONARA



Easy carbonara image

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, check out my super-simple method for fresh pasta, using just flour and water.

Provided by Jamie Oliver

Categories     Pork     Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 5

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese, plus extra for grating

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.

Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

EASY SAUSAGE CARBONARA



Easy sausage carbonara image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Sausage     Lunch & dinner recipes     Cheap & cheerful

Time 15m

Yield 2

Number Of Ingredients 5

150 g dried tagliatelle
3 sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large egg
30 g Parmesan cheese

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.

Nutrition Facts : Calories 633 calories, Fat 30.6 g fat, SaturatedFat 10.8 g saturated fat, Protein 33.6 g protein, Carbohydrate 59.3 g carbohydrate, Sugar 3.1 g sugar, Sodium 1.7 g salt, Fiber 2.6 g fibre

BEAUTIFUL ZUCCHINI CARBONARA



Beautiful Zucchini Carbonara image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Sea salt and freshly ground black pepper
6 medium green and yellow zucchini
1 pound penne
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Optional: a few zucchini flowers

Steps:

  • Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
  • Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
  • Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
  • To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
  • Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
  • It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
  • Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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