PASTA CARBONARA RECIPES

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BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES



Beautiful courgette carbonara | Jamie Oliver pasta recipes image

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Total Time 20 minutes

Yield 6

Number Of Ingredients 9

6 medium green and yellow courgettes
500 g penne
4 large free-range eggs
100 ml single cream
1 small handful of Parmesan cheese
olive oil
6 slices of higher-welfare back bacon
½ a bunch of fresh thyme (15g)
a few courgette flowers (optional)

Steps:

    1. Put a large pan of salted water on to boil.
    2. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
    3. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
    4. To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
    5. Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
    6. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
    7. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
    8. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
    9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Nutrition Facts : Calories 459 calories, FatContent 14.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 66 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.8 g salt, FiberContent 4.2 g fibre

SWEET LEEK CARBONARA | JAMIE OLIVER PASTA RECIPES



Sweet leek carbonara | Jamie Oliver pasta recipes image

My veggie twist on a classic carbonara champions incredibly sweet leeks, thyme and plenty of cracked black pepper. It’s well worth slow-cooking the leeks here – leave them to gently tick away while you get on with other things.

Total Time 50 minutes

Yield 4

Number Of Ingredients 8

2 large leeks
4 cloves of garlic
4 sprigs of fresh thyme
1 knob of unsalted butter
olive oil
300 g dried spaghetti
50 g Parmesan or pecorino cheese plus extra to serve
1 large free-range egg

Steps:

    1. Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.
    2. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
    3. When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
    4. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).
    5. Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).
    6. Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

Nutrition Facts : Calories 418 calories, FatContent 14.4 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.8 g salt, FiberContent 2.3 g fibre

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