ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
Total Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Nutrition Facts : Calories 860 calories, FatContent 47.5 g fat, SaturatedFatContent 16.5 g saturated fat, ProteinContent 37.8 g protein, CarbohydrateContent 74.8 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 3.3 g salt, FiberContent 3.1 g fibre
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
This beautiful, punchy, authentic pasta can be rustled up in no time!
Total Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
- Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
- Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
- Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
- Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
Nutrition Facts : Calories 457 calories, FatContent 10 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 15.7 g protein, CarbohydrateContent 74.7 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "gennaro contaldo pasta recipes"
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe uses pork belly for a similar effect.
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
See details
ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
See details
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
This beautiful, punchy, authentic pasta can be rustled up in no time!
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 457 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 457 calories per serving
- Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
- Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
- Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
- Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
- Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
See details
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe uses pork belly for a similar effect.
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
See details
ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
See details
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
This beautiful, punchy, authentic pasta can be rustled up in no time!
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 457 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 457 calories per serving
- Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
- Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
- Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
- Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
- Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
See details
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe uses pork belly for a similar effect.
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
See details
GENNARO CONTALDO RECIPES - BBC FOOD
Browse the BBC's archive of recipes by Gennaro Contaldo. Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught …
From bbc.co.uk
From bbc.co.uk
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WELCOME | GENNARO CONTALDO
Sep 15, 2021 · @ David Loftus Celebrate the lemon: A Night in with Gennaro Contaldo September 15, 2021 - 6:03 pm In conversation for this virtual event, Gennaro will share the importance of …
From gennarocontaldo.com
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OUR SPREADS & GENNARO CONTALDO'S PASTA RECIPES | BER…
Add a little Mediterranean spirit to your life with Bertolli’s olive oil spreads, delicious recipes and updates. Recipes. All desserts. Biscuits & Cookies. Bread. Cakes. Cheese. Fruity Treats. Meat …
From bertolli.co.uk
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GENNARO CONTALDO - WIKIPEDIA
Gennaro Contaldo OSI (Italian pronunciation: [dʒennaːro kontaldo]; born 20 January 1949) is an Italian chef known for his association with his British protégé, Jamie Oliver, and his partnership with fellow Italian chef Antonio Carluccio and their BBC Two television series Two Greedy Italians.Contaldo …
From en.m.wikipedia.org
From en.m.wikipedia.org
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GENNARO CONTALDO'S MUSHROOM RAGù RECIPE - BBC FOOD
Gennaro Contaldo’s classic mushroom ragù recipe is a great take on a veggie bolognese. Use dried pappardelle if you don’t have time to make fresh pasta.
From bbc.co.uk
From bbc.co.uk
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34 FILLED PASTA RECIPES - DELICIOUS. MAGAZINE
Filled pasta recipes. Homemade filled pasta is a wonderful thing, and a great and simple way to make the most of seasonal ingredients. So explore our recipes for ravioli and tortellini here. ... Gennaro Contaldo…
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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GENNARO CONTALDO RECIPES - BBC FOOD
Browse the BBC's archive of recipes by Gennaro Contaldo. Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught …
From bbc.co.uk
From bbc.co.uk
See details
WELCOME | GENNARO CONTALDO
Sep 15, 2021 · @ David Loftus Celebrate the lemon: A Night in with Gennaro Contaldo September 15, 2021 - 6:03 pm In conversation for this virtual event, Gennaro will share the importance of …
From gennarocontaldo.com
From gennarocontaldo.com
See details
OUR SPREADS & GENNARO CONTALDO'S PASTA RECIPES | BER…
Add a little Mediterranean spirit to your life with Bertolli’s olive oil spreads, delicious recipes and updates. Recipes. All desserts. Biscuits & Cookies. Bread. Cakes. Cheese. Fruity Treats. Meat …
From bertolli.co.uk
From bertolli.co.uk
See details
GENNARO CONTALDO - WIKIPEDIA
Gennaro Contaldo OSI (Italian pronunciation: [dʒennaːro kontaldo]; born 20 January 1949) is an Italian chef known for his association with his British protégé, Jamie Oliver, and his partnership with fellow Italian chef Antonio Carluccio and their BBC Two television series Two Greedy Italians.Contaldo …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
GENNARO CONTALDO'S MUSHROOM RAGù RECIPE - BBC FOOD
Gennaro Contaldo’s classic mushroom ragù recipe is a great take on a veggie bolognese. Use dried pappardelle if you don’t have time to make fresh pasta.
From bbc.co.uk
From bbc.co.uk
See details
34 FILLED PASTA RECIPES - DELICIOUS. MAGAZINE
Filled pasta recipes. Homemade filled pasta is a wonderful thing, and a great and simple way to make the most of seasonal ingredients. So explore our recipes for ravioli and tortellini here. ... Gennaro Contaldo…
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
GENNARO CONTALDO RECIPES - BBC FOOD
Browse the BBC's archive of recipes by Gennaro Contaldo. Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught …
From bbc.co.uk
From bbc.co.uk
See details
WELCOME | GENNARO CONTALDO
Sep 15, 2021 · @ David Loftus Celebrate the lemon: A Night in with Gennaro Contaldo September 15, 2021 - 6:03 pm In conversation for this virtual event, Gennaro will share the importance of …
From gennarocontaldo.com
From gennarocontaldo.com
See details
OUR SPREADS & GENNARO CONTALDO'S PASTA RECIPES | BER…
Add a little Mediterranean spirit to your life with Bertolli’s olive oil spreads, delicious recipes and updates. Recipes. All desserts. Biscuits & Cookies. Bread. Cakes. Cheese. Fruity Treats. Meat …
From bertolli.co.uk
From bertolli.co.uk
See details
GENNARO CONTALDO - WIKIPEDIA
Gennaro Contaldo OSI (Italian pronunciation: [dʒennaːro kontaldo]; born 20 January 1949) is an Italian chef known for his association with his British protégé, Jamie Oliver, and his partnership with fellow Italian chef Antonio Carluccio and their BBC Two television series Two Greedy Italians.Contaldo …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
GENNARO CONTALDO'S MUSHROOM RAGù RECIPE - BBC FOOD
Gennaro Contaldo’s classic mushroom ragù recipe is a great take on a veggie bolognese. Use dried pappardelle if you don’t have time to make fresh pasta.
From bbc.co.uk
From bbc.co.uk
See details
34 FILLED PASTA RECIPES - DELICIOUS. MAGAZINE
Filled pasta recipes. Homemade filled pasta is a wonderful thing, and a great and simple way to make the most of seasonal ingredients. So explore our recipes for ravioli and tortellini here. ... Gennaro Contaldo…
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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