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 co.