Jamie Oliver’s British Carbonara
1353
- Total Time15 mins
- Makes2 Servings
(Photo: David Loftus)
This decadent carbonara uses bacon and cheddar in place of the traditional pancetta and parmesan.
Ingredients
5 1/2 oz dried penne
4 strips smoked bacon
olive oil
1 garlic clove
pepper
1 sprig fresh rosemary
1 large egg
2 oz cheddar, finely grated
Instructions
COOK penne in a saucepan of boiling salted water according to package instructions. Slice bacon and fry in a hot pan with a drizzle of olive oil.
WHEN lightly golden, squash in garlic through a garlic press, then add a good pinch of pepper and fresh rosemary leaves and remove from the heat. Beat egg with cheddar cheese, then stir in 4 tbsp of the pasta cooking water. Drain the pasta, then immediately and thoroughly stir into the bacon pan, followed by the egg mixture, until silky smooth and delicious. If the pan is still sizzling hot, you’ll scramble the eggs, so make sure you do this off the heat.
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This recipe was excerpted from Save with Jamie by Jamie Oliver.
