This easy Jamie Oliver Mushroom Carbonara is a quick and creamy twist on the classic. With smoky bacon, earthy mushrooms, and a silky egg and Parmesan sauce, it’s a simple yet flavorful dish that you can make with everyday ingredients. Perfect for a cozy dinner, it’s ready in no time!
This Recipe From ONE Cookbook By Jamie Oliver.
More Jamie Oliver Recipe:
🤍 What You’ll Love This Mushroom Carbonara Recipe:
- Quick and Easy: This recipe is great for a fast meal. It only takes a few minutes to prepare and cook, perfect for busy evenings.
- Rich and Creamy: The mix of Parmesan and egg makes a rich, creamy sauce that is very comforting.
- Unique Twist: Using lasagne sheets instead of normal pasta gives a fun and different twist to the classic Carbonara.
- Flavorful: The smoked bacon and fresh rosemary give the dish a deep, tasty flavor.
- Versatile: You can easily change this recipe. Add more vegetables or use a vegetarian option instead of bacon if you like.
🧀 Jamie Oliver Mushroom Carbonara Ingredients:
- 125 g (4.4 oz) Fresh Lasagne Sheets
- 2 Rashers Smoked Streaky Higher-Welfare Bacon
- 80 g (2.8 oz) Button Mushrooms
- 2 Sprigs Rosemary
- 15 g (0.5 oz) Parmesan Cheese, plus extra for serving
- 1 Free-Range Egg
- Olive OilExtra Virgin Olive Oil (optional)
🍜 How To Make Jamie Oliver Mushroom Carbonara:
- Preparing Your Ingredients: Begin by boiling water in a kettle. While waiting, prepare your other ingredients. Cut the lasagne sheets into narrow strips and finely slice the bacon and mushrooms. Chop the rosemary leaves and grate the Parmesan cheese. Beat the egg into the cheese until combined.
- Cooking Bacon and Mushrooms: Heat a large frying pan (about 28 cm) over high heat. Once hot, add a small amount of olive oil, the sliced bacon, chopped rosemary, and a generous pinch of black pepper. Cook until the bacon is lightly golden. Then add the mushrooms and continue to cook for about 2 minutes, stirring frequently to ensure even cooking.
- Cooking the Pasta: Add the prepared pasta strips to the pan with the bacon and mushrooms. Pour approximately 300 ml (10 fl oz) of boiling water from the kettle over the pasta, just enough to cover it. Allow the mixture to bubble for about 4 minutes, stirring often, until the pasta has absorbed most of the water and is cooked through.
- Finishing the Dish: After the pasta is cooked, remove the pan from the heat and let it sit for 30 seconds. This slight cooling prevents the egg from scrambling when added. Pour in the egg and Parmesan mixture, stirring vigorously to combine everything into a smooth, silky sauce. Season with additional salt and pepper to taste. If desired, finish with a drizzle of extra virgin olive oil and an extra sprinkle of Parmesan.
- Serving: Serve the Carbonara hot, ensuring each portion is creamy and coated well with the sauce.
💭 Recipe Tips
- Cut the Lasagne Sheets Evenly: Cut the lasagne sheets into equal ½ cm strips so they cook evenly and have a good texture.
- Don’t Overcook the Bacon: Cook the bacon until it is lightly golden. If you overcook it, it can become too crispy and overpower the sauce.
- Keep the Heat Low for the Sauce: When you add the egg mixture, make sure the pan is off the heat. This stops the eggs from scrambling and keeps the sauce smooth.
🥗 What To Serve With Mushroom Carbonara?
Mushroom Carbonara goes well with a green salad, garlic bread, steamed broccoli, or roasted vegetables. It can also be served with a tomato basil salad, sautéed spinach, grilled asparagus, or a light vegetable soup.
🎚 How To Store Leftovers Mushroom Carbonara?
- Refrigerate: Store the Mushroom Carbonara in an airtight container in the fridge for up to 3 days.
- Freeze: Place the Mushroom Carbonara in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Mushroom Carbonara?
- In The Oven: Preheat the oven to 180°C (350°F). Put the carbonara in an oven-safe dish, cover with foil, and heat for about 20 minutes until hot.
- In The Microwave: Put the carbonara in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway until hot.
- On The Stove: Put the carbonara in a pan and heat on low, stirring often, until hot. Add a bit of water or cream if the sauce is too thick.
FAQs
Can I Use A Different Type Of Pasta?
Yes, you can use any pasta you like. Spaghetti, fettuccine, or even penne work well with this recipe.
What Can I Use Instead Of Bacon For A Vegetarian Version?
You can replace the bacon with smoked tofu or vegetarian bacon for a similar smoky flavor. Cook it in the same way as the bacon.
How Can I Prevent The Egg From Scrambling?
Make sure to remove the pan from heat before adding the egg mixture. Stir constantly to create a smooth, creamy sauce.
How Do I Make The Sauce Thicker?
If the sauce is too thin, cook it for a little longer off the heat while stirring constantly. You can also add a bit more grated Parmesan cheese to thicken it.
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Jamie Oliver Mushroom Carbonara Nutrition Facts
- Calories: 448
- Fat: 20.8g
- Saturates: 6.9g
- Sugars: 1.3g
- Salt: 1.1g
- Protein: 23.8g
- Carbs: 40.4g
- Fibre: 3.9g
Jamie Oliver Mushroom Carbonara
Description
Jamie Oliver Mushroom Carbonara is made with fresh lasagne sheets, smoked streaky higher-welfare bacon, button mushrooms, rosemary, Parmesan cheese, and a free-range egg. This unique and creamy Mushroom Carbonara recipe creates a comforting dinner that takes about 15 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Preparing Your Ingredients: Begin by boiling water in a kettle. While waiting, prepare your other ingredients. Cut the lasagne sheets into narrow strips and finely slice the bacon and mushrooms. Chop the rosemary leaves and grate the Parmesan cheese. Beat the egg into the cheese until combined.
- Cooking Bacon and Mushrooms: Heat a large frying pan (about 28 cm) over high heat. Once hot, add a small amount of olive oil, the sliced bacon, chopped rosemary, and a generous pinch of black pepper. Cook until the bacon is lightly golden. Then add the mushrooms and continue to cook for about 2 minutes, stirring frequently to ensure even cooking.
- Cooking the Pasta: Add the prepared pasta strips to the pan with the bacon and mushrooms. Pour approximately 300 ml (10 fl oz) of boiling water from the kettle over the pasta, just enough to cover it. Allow the mixture to bubble for about 4 minutes, stirring often, until the pasta has absorbed most of the water and is cooked through.
- Finishing the Dish: After the pasta is cooked, remove the pan from the heat and let it sit for 30 seconds. This slight cooling prevents the egg from scrambling when added. Pour in the egg and Parmesan mixture, stirring vigorously to combine everything into a smooth, silky sauce. Season with additional salt and pepper to taste. If desired, finish with a drizzle of extra virgin olive oil and an extra sprinkle of Parmesan.
- Serving: Serve the Carbonara hot, ensuring each portion is creamy and coated well with the sauce.
Notes
- Cut the Lasagne Sheets Evenly: Cut the lasagne sheets into equal ½ cm strips so they cook evenly and have a good texture.
- Don’t Overcook the Bacon: Cook the bacon until it is lightly golden. If you overcook it, it can become too crispy and overpower the sauce.
- Keep the Heat Low for the Sauce: When you add the egg mixture, make sure the pan is off the heat. This stops the eggs from scrambling and keeps the sauce smooth.
Jamie Oliver Mushroom Carbonara