Bucatini carbonara

Name: Bucatini carbonara
Total time: 10 min
Yield: 2
Cuisine: italian
Ingredients: 150 g dried bucatini; 40 g piece of higher-welfare guanciale (cured pig’s cheek) or smoked pancetta; 3 large free-range eggs; 50 g pecorino cheese

Guanciale, eggs & pecorino

“Get carbonara right every time with this mini masterclass of a recipe from Jamie and Gennaro – all you need is a spare 10 minutes and a handful of quality ingredients and you’ve got yourself an unforgettable bowlful. Cooked gently with love and care to get that perfectly silky sauce, plus a heavy hit of black pepper, salty guanciale and tangy pecorino, this recipe is a real winner. Sign up to YesChef to watch Jamie and Gennaro in action. ”

Serves 2

Cooks In10 minutes

DifficultyNot too tricky

Italian

Nutrition per serving

Calories 539 27%
Fat 25.8g 37%
Saturates 10.4g 52%
Sugars 2.5g 3%
Salt 2g 33%
Protein 25.3g 51%
Carbs 55.6g 21%
Fibre 2.2g -

Of an adult's reference intake

YesChef

By Jamie Oliver

WATCH JAMIE

Tap For Method

Ingredients

150 g dried bucatini
40 g piece of higher-welfare guanciale (cured pig’s cheek) , or smoked pancetta
3 large free-range eggs
50 g pecorino cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

YesChef

By Jamie Oliver

WATCH JAMIE

Tap For Ingredients

Method

Cook the pasta in a pan of boiling salted water according to the packet instructions.
Place a large frying pan over a medium heat.
Chop the guanciale into ½cm chunks, sprinkle into the frying pan, turn down the heat to medium-low and cook until the fat has rendered out and it’s turned golden, stirring regularly. Turn off the heat, then stir in 1 teaspoon of black pepper.
Separate the yolks from 2 eggs (save the whites for another recipe) and place in a bowl. Crack in the remaining whole egg, stir in a splash of cold water to loosen, then finely grate and beat in most of the pecorino.
Using tongs, drag the cooked pasta straight into the guanciale pan, letting some cooking water go with it to break the frying. Toss with all that gorgeous flavour then, when it stops sizzling (wait around 2 minutes for the pan to cool) add the eggs (if it’s too hot, they’ll scramble; get it right and they’ll be smooth, silky and elegant).
Moving the pasta, toss in the eggs, loosening with extra cooking water, if needed. Plate up immediately, finely grate over the remaining pecorino and sprinkle over a little more black pepper, to serve.

YesChef

By Jamie Oliver

WATCH JAMIE