Does anyone have the JAmie Oliver recipe for Spaghetti Carbonara?(7 Posts)
Wnated to cook it for DP tonight, but can't remember the recipe.
I know it used bacon and sausages, cream, eggs and cheese.
I've tried googling it and going on the recipe sites I use, but no luck.
Anyone know it?
No, but I do know a nice one. Onions and garlic fried in a bit of olive oil and/ or butter, add the bacon, then the cream, then the eggs, then add grated parmesan, or half-parm half cheddar, then serve.
I guess if you wanted sausages, you could add them before the bacon. And you could also add white wine at the cream stage if you want.
It's not Jamie Oliver, but it's delish
Forgot to say - not the whole eggs, just the yolk, and right at the end before you take the sauce out, so it doesn't curdle.
I've got an mp3 recording of jamie describing the recipe as he made it, which I can post for download if there's any interest.
Otherwise (if you care to sign up to www.4OD and install their software), the entire show is available to watch online - though by now you might have to pay for the privilege
Ta Daa!! From the Sunday Telegraph Magazine, 1 Sep 2007. This is the real deal.
*Jamie Oliver's Beautiful Courgette Carbonara*
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 tray so you can give the pasta a good toss.
sea salt and freshly ground black pepper
6 medium green and yellow courgettes
4 large free-range or organic egg yolks
100ml double cream
2 good handfuls of freshly grated Parmesan cheese
12 thick slices of pancetta or smoked streaky bacon, cut
into chunky lardons
a small bunch of fresh thyme, leaves picked and chopped,
flowers reserved (if you can get hold of flowering thyme)
optional: a few courgette flowers
Put a large pan of salted water on to boil.
Halve and then quarter any larger courgettes Iengthways.
Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne.
Smaller courgettes can simply be sliced finely.
Your water will now be boiling, so add the penne to the pan and cook according to the packet instructlons.
To make your carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork.
Season lightly and put to one side.
Heat a very large frying-pan (a 35cm one 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 courgette slices and two 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 courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to tum 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. Get everyone around the table, ready to eat straight away.
When the pasta is cooked, drain it reserving a little of the cooking water
Immediately toss the pasta in the pan with the courgettes, bacon and lovely flavours, 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.) 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 courgette flowers, tear them over the top, then serve and eat immediately as the sauce can become thick and stodgy if left too long.
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