There’s nothing quite like a bowl of silky, rich spaghetti carbonara, and when it comes to quick, comforting pasta dishes, Jamie Oliver’s version is as authentic and effortless as it gets.
This Italian-inspired favorite combines just a handful of ingredients — pasta, eggs, bacon, and Parmesan — to create a luxuriously creamy sauce without a drop of cream in sight. It’s the perfect balance of simplicity and indulgence, ready in under 15 minutes and guaranteed to impress every time.
Why Everyone Will Love This Recipe
- Quick & easy: A restaurant-quality meal made in minutes.
- No cream needed: The creamy texture comes naturally from eggs and cheese.
- Comforting & classic: Salty, smoky, cheesy — everything you crave in a pasta dish.
- Perfect for weeknights: Minimal ingredients, maximum flavor.
Ingredients
- 150 grams dried spaghetti
- 2 rashers higher-welfare smoked streaky bacon
- Olive oil
- 2 free-range eggs
- 30 grams Parmesan cheese, plus extra for grating
How to Make Jamie Oliver's Easy Carbonara
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- While the pasta cooks, slice the bacon into small pieces. Heat a non-stick frying pan over medium heat with ½ tablespoon of olive oil and a generous pinch of black pepper.
- Cook the bacon until it turns super-golden and crispy, tossing occasionally for even browning. Then, turn off the heat.
- In a medium bowl, beat the eggs and finely grate in the Parmesan cheese. Mix until smooth and creamy — this forms the base of your luscious carbonara sauce.
- Using tongs, transfer the cooked spaghetti directly from the boiling water into the pan with the bacon. Toss well to coat the pasta in the flavorful oil and bacon fat.
- Pour the egg and Parmesan mixture into the warm pasta, tossing continuously. Add a few splashes of reserved pasta cooking water as needed to loosen the sauce.
- Keep the pan off direct heat — the residual warmth will gently cook the eggs and create that iconic silky texture.
- Twirl the spaghetti onto plates, then finish with an extra grating of Parmesan and a sprinkle of freshly ground black pepper. Serve immediately for the best flavor and texture.
Cooking Tips
- Don’t overheat the eggs: The key is to remove the pan from the heat before adding the eggs to prevent scrambling.
- Use quality cheese: Authentic Parmesan or Pecorino Romano adds depth and richness.
- Save your pasta water: It’s the secret ingredient for the perfect creamy consistency.
- Make it vegetarian: Substitute the bacon with sautéed mushrooms or smoked paprika chickpeas for a plant-based twist.
Frequently Asked Questions
Is there cream in carbonara?
No! Traditional carbonara relies on eggs and cheese for creaminess — never cream.
Can I use pancetta instead of bacon?
Absolutely. Pancetta or guanciale (Italian cured pork cheek) are the classic Italian choices.
What type of pasta works best?
Spaghetti is traditional, but rigatoni or bucatini work beautifully too.
How do I avoid scrambled eggs?
Let the pan cool slightly before adding the egg mixture and keep tossing constantly.
Can I make this ahead of time?
Carbonara is best served fresh, but you can prep the bacon and egg mixture in advance for a faster assembly.
How to Store
Carbonara is best eaten immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently with a splash of warm water or milk to revive the sauce.
How to Freeze
Carbonara doesn’t freeze well due to its delicate egg-based sauce. Instead, store the cooked bacon separately in the freezer for quick future use.
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