Jamie Oliver Chorizo Carbonara

If you’re looking for a pasta dish that’s rich, comforting, and loaded with bold flavor, this Jamie Oliver Chorizo Carbonara is the one to try. It’s a fun twist on the Italian classic, blending crispy, smoky chorizo with a silky, cheesy sauce that clings beautifully to every strand of spaghetti. I made it on a whim one weeknight and was surprised by how quickly it came together—and how hard it was to stop eating. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta:

• 240 g Spaghetti (or any other pasta you have on hand)
• Salt, for pasta water

For the Sauce:

• 100 g Parmesan, grated
• 1 Medium egg
• 2 Egg yolks
• 1 tsp Black pepper

For the Chorizo Base:

• 150 g Chorizo, diced
• ½ Onion, diced
• 2 Cloves of garlic, chopped
• 10 g Parsley, chopped (for garnish)

How To Make Jamie Oliver Chorizo Carbonara

Cook the Pasta:

Start by boiling your pasta in salted water, but shave off a couple of minutes from the package instructions. You want it just underdone because it’ll finish cooking in the pan later. Before you drain, scoop out a mugful of that starchy pasta water—it’s liquid gold for your sauce.

Make the Carbonara Paste:

While the pasta’s boiling, whisk together the Parmesan, whole egg, yolks, and black pepper in a bowl. This is your creamy base—rich, cheesy, and ready to cling to those noodles.

Fry the Chorizo and Onion:

In a large frying pan, cook the diced chorizo and onion over medium-high heat. After about 5 minutes, the chorizo should be crispy around the edges and the onions soft and golden. That smoky aroma? Irresistible.

Add Garlic and Deglaze:

Toss in your chopped garlic and let it cook for just a minute—don’t let it brown. Then, splash in a spoonful of pasta water to deglaze the pan and loosen all those tasty bits. Turn off the heat at this stage.

Combine Everything:

Tip your cooked spaghetti into the pan and give it a good toss so it’s all coated in that chorizo oil. Now the magic: stir in the egg and cheese paste while the pan is off the heat. The residual warmth will gently cook the eggs into a velvety sauce. Add more pasta water if needed to loosen it up.

Finish and Serve:

Taste and adjust with more pepper or salt, then stir in the chopped parsley. Serve hot with an extra grating of Parmesan on top.

Why I Love This Recipe

I made this Jamie Oliver Chorizo Carbonara on a cold evening, and it instantly warmed up the kitchen and my mood. My partner kept going back for seconds, and even our picky eater teen cleaned their plate. It’s fast, filling, and feels a little fancy without any fuss. The chorizo adds such a fun smoky depth.

Recipe Tips

• Temper Your Eggs: Make sure to mix the eggs and cheese away from the heat and add them to warm—not hot—pasta to avoid scrambling.
• Use Any Pasta: Penne, rigatoni, or tagliatelle all work if you’re out of spaghetti.
• Smoky Boost: Use spicy chorizo for an extra kick.
• Extra Creamy?: Stir in a spoon of mascarpone or cream for a richer texture.
• Don’t Skip the Pasta Water: It’s the secret to a silky, clingy sauce.

How To Store This Jamie Oliver Chorizo Carbonara

At Room Temperature:

Leave it out no more than 1 hour before refrigerating.

In the Fridge:

Store in an airtight container for up to 3 days.

In the Freezer:

Freeze in a tightly sealed container for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: 10 mins at 350°F in a covered dish.
• Microwave: 2 minutes on high, stir halfway.
• Stovetop: Medium heat with a splash of water, stir until warmed through.
• Air Fryer: 5 minutes at 350°F in an oven-safe container.

Nutrition Facts (per serving)

• Calories: 603
• Carbs: 65.9 g
• Protein: 23.4 g
• Fat: 26.4 g
• Sugar: 9.5 g
• Fibre: 5.2 g
• Sodium: 0.7 g

Let’s Answer a Few Questions!

How do I prevent the eggs from scrambling?
Great question! Make sure the pan is off the heat when adding the egg and cheese mixture. The residual heat is enough to cook it into a sauce.

Can I make this without chorizo?
Totally! You can swap in pancetta, bacon, or even sautéed mushrooms for a veggie option.

Is garlic powder okay instead of fresh garlic?
Yep, just use ¼ teaspoon garlic powder in place of each clove. The flavor will be slightly milder.

What if I don’t have Parmesan?
Pecorino Romano is a classic swap, or try Grana Padano for a more budget-friendly option.

Can I make it ahead of time?
Carbonara is best fresh, but you can prep the egg mixture and dice the chorizo earlier in the day to save time.

Try More Recipes:

• Jamie Oliver Creamy Seafood Pasta
• Jamie Oliver Bacon Mushroom Pasta
• Jamie Oliver Chicken Tomato Pasta