Jamie Oliver’s British carbonara for dinner tonight

Total 15 min
Makes 2 Servings



5 1/2 oz
dried penne
4 rashers
smoked bacon
1 sprig
fresh rosemary
large egg
2 oz
cheddar, finely grated


  • COOK penne in a saucepan of boiling salted water according to package instructions. Slice bacon and fry in a hot pan with a drizzle of olive oil.
  • WHEN lightly golden, squash in garlic through a garlic press, then add a good pinch of pepper and fresh rosemary leaves and remove from the heat. Beat egg with cheddar cheese, then stir in 4 tbsp of the pasta cooking water. Drain the pasta, then immediately and thoroughly stir into the bacon pan, followed by the egg mixture, until silky smooth and delicious. If the pan is still sizzling hot, you’ll scramble the eggs, so make sure you do this off the heat.



Calories 508,
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