Jamie Oliver 5 Ingredients Chestnut Carbonara

The Jamie Oliver 5 Ingredients Chestnut Carbonara is a beautiful, comforting twist on the classic Italian dish. With crispy pancetta, nutty chestnuts, silky eggs, and a hit of cheese, this version is hearty, earthy, and perfect for using up any leftover pasta. I whipped this up on a chilly evening, and it was the ultimate cozy dinner. (inspired 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 Jamie Oliver 5 Ingredients Chestnut Carbonara

1. Cook the Pasta: Boil your dried pasta in salted water according to the package directions. Reserve a mugful of the starchy water before draining—it’s key to creating a smooth, glossy sauce.
2. Fry the Pancetta and Chestnuts: With about 4 minutes left on the pasta, slice the pancetta and get it frying in a large non-stick pan with a tablespoon of olive oil. Once it starts to crisp, crumble in the chestnuts and add a generous crack of black pepper. Stir regularly until everything is golden and delicious.
3. Make the Egg and Cheese Mixture: While the pancetta is sizzling, separate the eggs—yolks only for this dish. Add the finely grated cheese to the yolks and mix until smooth. Save the whites for something sweet like meringues!
4. Toss Pasta with Sauce: Add the hot, drained pasta to the pan with the pancetta and chestnuts. Take the pan off the heat and let it cool for 2 minutes—this step is vital so you don’t scramble the eggs. Loosen the yolk and cheese mix with a splash of the reserved pasta water, then pour it over the pasta. Stir immediately and vigorously—the residual heat will gently cook the eggs into a glossy sauce.
5. Serve: Adjust the consistency with more pasta water if needed. Finish with a sprinkle of extra cheese and a twist of black pepper, and serve straight away.

Why I Love This Recipe

I didn’t expect the chestnuts to be the hero here, but wow—they bring such a lovely sweetness and texture that pairs perfectly with the salty pancetta. The sauce is everything you want in a carbonara: rich, silky, and comforting. And it’s a brilliant way to use up leftover odds and ends of pasta!

Recipe Tips

• Cool the pan first: Let the heat drop before adding the eggs to avoid scrambling.
• Reserve that pasta water: It’s liquid gold for a creamy, emulsified sauce.
• Stir immediately: Once the egg mix hits the pasta, toss fast for the smoothest texture.
• Break up the chestnuts: Smaller bits mix better and give a nice nutty contrast.
• Grate cheese fresh: It melts better and tastes richer than pre-grated versions.

How To Store This Jamie Oliver 5 Ingredients Chestnut Carbonara

• At Room Temperature: Don’t leave it out for more than 2 hours. After that, store it chilled.
• In the Fridge: Let it cool completely, then store in an airtight container for up to 2 days.
• In the Freezer: Not recommended—carbonara doesn’t freeze well due to the eggs.
• Reheating: Reheat gently in a pan over low heat. Add a splash of water or olive oil to help loosen the sauce. Avoid high heat to prevent scrambling the eggs.

FREQUENTLY ASKED QUESTIONS

• Can I use other nuts instead of chestnuts?
  Chestnuts are unique, but you could try hazelnuts or walnuts for a similar crunch—just go easy on the quantity.
• What type of pasta works best?
  Anything you’ve got—spaghetti, penne, fusilli. Just make sure it’s cooked al dente.
• Can I make it vegetarian?
  Yes! Swap pancetta for sautéed mushrooms or sun-dried tomatoes for a similar depth of flavor.
• Do I have to use all yolks?
  Yolks give that silky texture, but you can add one whole egg if you want it slightly lighter.
• Is this good for meal prep?
  Best eaten fresh, but it will reheat well if done gently with a splash of water or oil.

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:

• Lemon Rocket Farfalle Pasta
• Greek Cypriot Pasta
• Tuna Pasta
• Salmon Pasta
• Mushroom Pasta