Jamie Oliver 5 Ingredients Chestnut Carbonara is made with leftover dried pasta, smoked pancetta or streaky bacon, chestnuts, eggs, and Pecorino or Parmesan cheese. This hearty and delicious carbonara recipe creates a rich, smooth pasta dish that takes about 15 minutes to prepare and can serve up to 2 people.
This Chestnut Carbonara Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 150g (5.3 oz) random leftover dried pasta
- 3 rashers of smoked pancetta or streaky bacon
- 180g (6.3 oz) vac-packed chestnuts
- 4 large eggs
- 20g (0.7 oz) Pecorino or Parmesan, plus extra to serve
How To Make Chestnut Carbonara:
- Cook the pasta: Boil the pasta in salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
- Cook the pancetta: With 4 minutes left on the pasta, slice the pancetta and fry it in a large non-stick frying pan with 1 tablespoon of olive oil over medium heat. Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper. Stir regularly until golden and crisp.
- Prepare the egg mixture: Separate the egg yolks into a bowl and finely grate in the cheese. Mix them together, saving the egg whites for another recipe (like meringues).
- Combine pasta and sauce: Toss the drained pasta into the chestnut and pancetta pan. Remove from the heat and let the pan cool slightly for 2 minutes to avoid scrambling the eggs. Loosen the egg mixture with a splash of reserved pasta water, then pour it over the pasta, tossing and stirring vigorously. The residual heat will gently cook the eggs, creating a smooth, silky sauce.
- Serve: Adjust the consistency with more pasta water if needed, and finish with extra grated cheese, if desired.
Recipe Tips
- Let the pan cool before adding the eggs: If the pan is too hot, the eggs will scramble. Wait for the pan to cool a bit for a creamy, smooth sauce.
- Keep some pasta water: Save some water from the pasta pot. It helps to make the sauce smooth and creamy.
- Stir right away when adding eggs: Quickly stir the pasta when adding the egg mixture. This keeps the eggs from scrambling and makes the sauce smooth.
- Chop the chestnuts small: Break the chestnuts into small pieces so they mix well with the pasta.
- Grate the cheese fresh: Freshly grated cheese gives a better taste and melts better in the pasta.
How To Store & Reheat Leftovers
To store leftover Chestnut Carbonara, first, let it cool completely before placing it in an airtight container. You can store it in the fridge for up to 2 days.
When reheating, do so gently over low heat in a pan, adding a splash of water or olive oil to loosen the sauce. Be careful not to overheat, as this can cause the eggs to scramble.
Nutrition Facts
- Calories: 726 kcal
- Fat: 27.1g
- Saturated Fat: 7.6g
- Protein: 27.4g
- Carbohydrates: 97.7g
- Sugars: 1.6g
- Salt: 1.2g
- Fibre: 7.3g
Try More Jamie Oliver 5 Ingredients Recipes:
Jamie Oliver 5 Ingredients Chestnut Carbonara
Description
Jamie Oliver 5 Ingredients Chestnut Carbonara is made with leftover dried pasta, smoked pancetta or streaky bacon, chestnuts, eggs, and Pecorino or Parmesan cheese. This hearty and delicious carbonara recipe creates a rich, smooth pasta dish that takes about 15 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Cook the pasta: Boil the pasta in salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
- Cook the pancetta: With 4 minutes left on the pasta, slice the pancetta and fry it in a large non-stick frying pan with 1 tablespoon of olive oil over medium heat. Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper. Stir regularly until golden and crisp.
- Prepare the egg mixture: Separate the egg yolks into a bowl and finely grate in the cheese. Mix them together, saving the egg whites for another recipe (like meringues).
- Combine pasta and sauce: Toss the drained pasta into the chestnut and pancetta pan. Remove from the heat and let the pan cool slightly for 2 minutes to avoid scrambling the eggs. Loosen the egg mixture with a splash of reserved pasta water, then pour it over the pasta, tossing and stirring vigorously. The residual heat will gently cook the eggs, creating a smooth, silky sauce.
- Serve: Adjust the consistency with more pasta water if needed, and finish with extra grated cheese, if desired.
Notes
- Let the pan cool before adding the eggs: If the pan is too hot, the eggs will scramble. Wait for the pan to cool a bit for a creamy, smooth sauce.
- Keep some pasta water: Save some water from the pasta pot. It helps to make the sauce smooth and creamy.
- Stir right away when adding eggs: Quickly stir the pasta when adding the egg mixture. This keeps the eggs from scrambling and makes the sauce smooth.
- Chop the chestnuts small: Break the chestnuts into small pieces so they mix well with the pasta.
- Grate the cheese fresh: Freshly grated cheese gives a better taste and melts better in the pasta.