Jamie Oliver’s British Carbonara gives the Italian classic a cozy UK-inspired twist. Instead of spaghetti, pancetta, and Parmesan, this version uses penne, smoked bacon, cheddar cheese, rosemary, and a silky egg-based sauce. It’s quick, comforting, and ready in about 15 minutes—perfect for busy weeknights.
Why Everyone Will Love This Recipe
This pasta is creamy without cream, rich without being heavy, and wonderfully simple.
- Fast weeknight dinner
- Made with pantry staples
- Smoky bacon flavor
- Cheddar adds a sharp, British twist
- No cream needed
It’s comfort food with a clever little twist.
What Makes British Carbonara Different?
Traditional carbonara is usually made with eggs, Pecorino Romano, guanciale, and black pepper. Jamie Oliver’s British-inspired version swaps in smoked bacon and cheddar, making it more accessible while still keeping that signature silky sauce. The rosemary adds an aromatic, earthy note that works beautifully with the bacon.
Cooking Tips
- Remove the pan from heat before adding the egg mixture.
- Use pasta water to loosen and emulsify the sauce.
- Stir quickly so the eggs turn silky, not scrambled.
- Grate the cheddar finely so it melts smoothly.
- Serve immediately for the best texture.
Frequently Asked Questions
Can I Use Spaghetti Instead Of Penne?
Yes, spaghetti, fusilli, or rigatoni all work well.
Why Did My Eggs Scramble?
The pan was too hot. Always mix the egg sauce off the heat.
Can I Use Parmesan Instead Of Cheddar?
Absolutely. Parmesan gives it a more traditional flavor.
Is There Cream In Carbonara?
No. The creamy texture comes from eggs, cheese, and pasta water.
Can I Add Peas?
Yes, peas are a great addition to this British-style carbonara.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.
How to Freeze
Freezing is not recommended because the egg-based sauce can separate.
Ingredients
- 5 + 1/2 ounces dried penne
- 4 strips smoked bacon, sliced
- Olive oil
- 1 garlic clove
- Freshly ground black pepper, to taste
- 1 sprig fresh rosemary
- 1 large egg
- 2 oz. cheddar cheese, finely grated
How to Make Jamie Oliver's British-Style Carbonara
- Bring a saucepan of salted water to a boil. Cook the penne according to package directions until al dente.
- Add a drizzle of olive oil to a hot pan. Fry the sliced bacon until lightly golden.
- Crush in the garlic, add a generous pinch of black pepper, and stir in the fresh rosemary leaves. Remove the pan from the heat.
- Beat the egg with the finely grated cheddar. Stir in 4 tablespoons of hot pasta cooking water.
- Drain the pasta and immediately add it to the bacon pan.
- Off the heat, stir in the egg and cheddar mixture quickly and thoroughly until the pasta becomes silky and glossy.
- Serve immediately with extra black pepper on top.
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