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How to Make Classic Carbonara | Jamie Oliver

September 2, 2019

Pasta. Cream. Bacon. Cream? Hi, guys! We’re gonna make spaghetti carbonara, a classic Italian dish pasta. Cheese, bacon. What’s not to love, right? But it’s really controversial. I want to give you what I
think is the most authentic recipe. So first up guys, you only need five ingredients. Guanciale. This is the cured cheek of pork, and as you can see, it’s all about the fat. It’s salted, it’s got pepper, it’s dried, and it’s aged. Of course, it’s similar to smoked bacon, and you can get some pretty good results, actually, but you can see this is quite lean, so try and get them to not cut off the fat
because you need it. Or, there’s pancetta. Then most people use parmesan, but actually, the more classic is pecorino romano. Sheep’s cheese, it’s crumbly, it’s salty. Free-range, organic egg, pasta, black pepper, and then, optional, garlic. So first up guys, grab the pasta by two hands, twist it, into the water. By twisting it, it won’t stick together. Put a tiny amount of salt in this water because the cheese and the guanciale is salty. This beautiful pasta takes eight
minutes to cook. So I’ve got my guanciale. I’m gonna remove the skin and I’m
gonna take a nice centimeter slice of the guanciale, roughly chop this to about half centimeter chunks. Now, the pan is cold. Turn it on to a medium high heat. The reason I want it cold is because
I want to render the fat out. The guanciale goes in to the pan, and this pan is getting hot. Give the garlic a crack, and then put it in the pan. As this starts to sizzle, the fat will just pull out some
of that perfume from the garlic. Then there’s the
black pepper. Get your peppercorns in a pestle and
mortar. Crack it. Get a little sieve. This is one of the most important little bits and no one really does it, okay? Honestly. This is the outer skin. This is much
milder. What we have here is the inside part
of the peppercorn, which is hotter, perfect for a good, hot carbonara. The guanciale is getting golden. Now, let’s get on to the eggs. Eggs are really, really delicate, and if you don’t treat these right, you end up with stir-fried noodles, and we don’t want that. I’m going to take a bowl, and I’m going to crack the egg straight into there, and I’m just going to add a little pecorino to that, to like 20 grams. Now, we’re time-sensitive, so we’re
going to have a little whisk up. We’ve got dark guanciale. You’ve got the fat that’s come out of it, and that’s what you want. You want attitude and colors. Now, I’m going to remove that garlic, turn the heat off, and you’re going to drag the pasta
and the water into the pan. Use the water to stop the frying. A bit fo water! A bit of water! That water and the fat, that’s what’s
gonna emulsify to become a creamy sauce. We’re not frying anymore, can you
hear that? Quiet; no frying at all. Only then, can we think about adding our egg. As we toss, we add some more liquid. Ha-ha! That’s the cream. You get the cream through the emulsification of
the cooking water, and the fat, and technique, and timing. So as simple as this is, it’s technical. Get your friends, your family,
get them around the table, glass of wine, Look at that, guys, look at that! Carbonara! And you finish with more pepper. Wow! I’m so excited. Spaghetti carbonara with a beautiful,
little finishing of pecorino. That is as classic as I can give you guys. From chefs, from nonnas, it’s about quality ingredients, the guanciale, the pecorino romano, quality eggs, the pepper — the technique of the pepper, a good pasta, and then the sensitivity of cooking it right. Come on. There’s a little platter for two people, and of course, the most important thing, when you eat pasta is don’t watch it, eat it! Mmmm. That, my friends, is a thing of joy.


  • Reply Sgheibz August 14, 2019 at 9:35 am

    Ha seccato troppo il guanciale, il pepe va messo alla fine. L'uovo va mescolato con il pecorino. Meglio che cucini altro….

  • Reply M4trix_ August 14, 2019 at 10:08 am

    You know i’m italian too…i’d say it is 89% correct…just 3 things to get it 100% correct…
    1) we use no garlic
    2) we don’t add that much water cause it gets too runny
    3) and last but not least, to get a 100% correct carbonara…you should just use the egg yolk mixed to the pecorino, 2 for every person

    BUT STILL the best carbonara i’ve ever seen from another country…

  • Reply Mucho Gusto August 15, 2019 at 12:48 pm


  • Reply dirtyketchup August 15, 2019 at 2:24 pm

    What?! No olive oil in sight? Is this really a Jaime Oliver video?

  • Reply riirii woo August 16, 2019 at 1:02 am

    I made scrambled egg bacon noodles 😒

  • Reply dougie macnicol August 16, 2019 at 10:42 am

    Excellent Video

  • Reply Nollie29 August 16, 2019 at 11:13 am


  • Reply the end August 16, 2019 at 12:01 pm

    the egg/cheese moment- where did it go??

  • Reply Esukhey Lemery August 16, 2019 at 1:15 pm

    he clapped the garlic

  • Reply Diane D August 16, 2019 at 1:53 pm

    I honestly cringe when I see him using a metal utensil on those Tefal pans!

  • Reply Waffle Pro August 16, 2019 at 5:00 pm

    This guy is not even close to Gordon Ramsay's level

  • Reply Polite Gordon Ramsay August 17, 2019 at 12:00 am

    Come osi mettere l'aglio in una carbonara! Che macello!

  • Reply Sofía Crespo August 17, 2019 at 6:03 pm

    I can't understand all the italian comments, but god bless them if they can make this dish even better. In the meantime, I'll be dreaming of eating this dish prepared just this way! Thanks, Jamie!!!

  • Reply Barrack Obama Vlogs August 17, 2019 at 9:50 pm


  • Reply Chris August 19, 2019 at 3:16 am

    Jamie is trying to be like Gennaro too

  • Reply Walter Omar López August 19, 2019 at 3:28 pm

    Beautiful ❤️

  • Reply Emiliano De Paolis August 19, 2019 at 11:06 pm

    In the carbonara
    Pecorino (((romano))))
    No garlic
    No onion
    No cream
    Black pepper
    No salt
    Don't cock the pasta for 20 minut but 8 minuts
    Only times you don't make a correct carbonara one Italian grandma die😑

  • Reply Goodmorning And night August 20, 2019 at 1:18 am

    I'm Chinese, this not how you make italian

  • Reply Vincenzo's Plate August 20, 2019 at 5:41 pm

    So creamy 😍😋 Omg!

  • Reply Phil Faulisi August 20, 2019 at 11:56 pm

    I really love this guy. His recipes are easy and they turn out great

  • Reply Haikal Mafazi August 21, 2019 at 1:28 pm

    Jamie makes it so simple

  • Reply Dopetech beats August 21, 2019 at 2:50 pm

    Had a huge pork roast for dinner now I'm hungry again

  • Reply Chris Tanada August 21, 2019 at 2:54 pm

    3.6k people love their cream
    I've seen thia before an old chef who alteady passed away, he did the same thing, no cream, just egg.

  • Reply ya de tout ici August 21, 2019 at 8:44 pm

    pas de bacon ds les carbo blaireau !!!
    mais de la "pancetta"

  • Reply Vesna Kozina August 22, 2019 at 11:40 am

    Thank You!

  • Reply RogelioDelaToro August 22, 2019 at 10:17 pm

    Jamie Oliver: "Kid's food needs to be healfy! Wh-why aint it HEALFY?!!"
    Cries in a corner and shits himself.

  • Reply David Rheinhardt August 23, 2019 at 1:48 am

    I'm Italien and this guy did many things wrong. Watch the video from binging with babish, he is doing it perfect

  • Reply SRG by Simple. August 23, 2019 at 3:18 am

    Love me 💋

  • Reply Niki Odin. August 24, 2019 at 4:29 am


  • Reply Sampeylameggia August 24, 2019 at 12:18 pm

    Per una volta uno straniero chr elogia i vrti ingredienti. Pecorino romano, uova, guanciale e pepe.
    Poi magari un po' più di tuorlo non guasta ma va bene dai. Bravo.

  • Reply Pamplemousse Mirabelle August 25, 2019 at 11:49 am

    Hummmm 😋👍🏻

  • Reply Alexopfpz's channel August 25, 2019 at 5:46 pm

    As an italian, I can tell you that this is extremely accurate, you didn't use bacon but guanciale, the right one, finally someone who gets it, very good😂😋

  • Reply Federico Trane August 25, 2019 at 6:54 pm

    Great job using garlic!

  • Reply larajhilton August 25, 2019 at 8:28 pm

    Jamie Oliver is brilliant. Such respect.

  • Reply Gabbo Curti August 26, 2019 at 1:02 am

    I'm Italian and, even if that recipe isn't perfect, it's very good and it's the best Carbonara I've ever seen made by a non-Italian. I was so glad not to see cream and to see Guanciale and Pecorino Romano instead of bacon and parmesan, most used in non-Italian recipes. My only advices are: no garlic, no one in Italy use it; only yolks (two each person) and a bit more Pecorino in the egg sauce in order to make it less liquid.
    I'm sorry if my English isn't perfect, bye!

  • Reply 20 points August 26, 2019 at 2:56 am

    Did I just see this man crack an egg on to the cutting board before needing to use it.

  • Reply Anyone Can Cook TV :: simple but perfect recipe August 26, 2019 at 3:32 am

    awesome recipe I going to make next

  • Reply Grace Ochieng August 26, 2019 at 7:52 am

    The way he is spilling the water !!!!! Am holding on to my kitchen towel

  • Reply tecnica egitto bte August 26, 2019 at 10:56 am

    Ma perché?

  • Reply Emma Blakeley August 26, 2019 at 4:14 pm

    On the website recipe it says 3 yolks but it’s gone quite solidified and we can’t pour it as the it says to, why on here do you use a whole egg, why is it different?

  • Reply Jimbo Tuazon August 26, 2019 at 4:46 pm


  • Reply Kelvin Sim August 27, 2019 at 9:14 am

    The way Jamie cooks.. tells me he's not going to be the one to clean up. 🙂

  • Reply Yvonne Iwona D. August 27, 2019 at 2:05 pm

    Pecorino? No, thanks

  • Reply Carla Colosimo August 28, 2019 at 12:53 pm

    I am italian of Roma, thank you for this video, this is the very carbonara.

  • Reply thats DOPE August 28, 2019 at 8:02 pm

    Am i the only one that finds this dish boring?

  • Reply Samyak Sharma August 29, 2019 at 8:17 pm

    Substitute for bacon? Vegetarian?

  • Reply Hairy Wombat August 30, 2019 at 12:07 am

    Jamie does not know how to cook 👩‍🍳 that’s why his bank 🏦 rump his a joke lol 😂

  • Reply Hairy Wombat August 30, 2019 at 12:09 am

    UK 🇬🇧 is the worst country in Europe for food English don’t know how to cook 👨‍🍳 lol 😂

  • Reply laurah6381 August 30, 2019 at 12:11 pm

    Why does the egg have to be “free range?” You literally used the cheek of a pig, clearly you don’t care about animals

  • Reply henrietta henson August 30, 2019 at 12:27 pm

    Only in a chefs messy kitchen…AHHH!!! . Sloshing sticky pasta water every where…. I'm sure it tastes great….. but this is why my husband is NOT ALLOWED to cook .in my kitchen..

  • Reply Toros Papazyan August 30, 2019 at 9:28 pm

    I prefer Davie504's turorial..🙃

  • Reply Shropshire LadO1 August 31, 2019 at 11:39 am

    He can't be that good because all his 'Italian' restaurants have gone bust! Lol. Should have stayed working in a pub kitchen.

  • Reply Trevor Dawson September 2, 2019 at 9:08 am

    Rubbısh, no wonder your goın bust.

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