Recipe

Dinner

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Penne Pasta
Smoked Pancetta Slices | Smoked Bacon Slices
Cooking Oil
Chestnuts
Eggs
, yolks only
Pecorino Cheese | Parmesan Cheese
, plus extra to serve

Chestnut Carbonara

From Jamie Oliver's 5 Ingredients Mediterranean
Save the egg whites for making meringues another day.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 5 oz. Penne Pasta
  • 3 Smoked Pancetta Slices | Smoked Bacon Slices
  • 1 tbsp. Cooking Oil
  • 6 oz. Chestnuts
  • 4 Eggs, yolks only
  • 3/4 oz. Pecorino Cheese | Parmesan Cheese, plus extra to serve
  • Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of starchy cooking water.
  • With 4 minutes to go, finely slice the pancetta and plate in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
  • Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper, then stir regularly until golden and crisp.
  • Meanwhile, separate the eggs, putting the yolks into a bowl, then finely grate in the cheese and mix together.
  • Tip the drained pasta into the chestnut pan, then remove from the heat and wait 2 minutes for the pan to cool slightly (if the pan's too hot, it'll scramble; get it right, and it'll be smooth, silky and deliciously elegant).
  • Loosen the egg mixture with a splash of the reserved cooking water, then pour over the pasta, tossing and stirring vigorously—the egg will gently cook in the residual heat.
  • Season to perfection. Adjust the consistency with extra cooking water, if needed, and finish with a fine grating of cheese, if you like.