Jamie Oliver shares 'classic' carbonara recipe with unique addition

Italian Food: Pasta alla Carbonara
-Credit: (Image: (Image: Getty))

Celebrity chef Jamie Oliver has shared a delightful twist on a classic Italian dish, exclaiming the virtues of adding "beautiful chestnuts" to his carbonara recipe for a "nutty, crumbly and savoury" taste sensation.

The chef said: "Oh my days, why has it taken me so long to infiltrate one of my favourite pasta dishes with beautiful chestnuts?" His unique take on the traditional carbonara includes not just the chestnuts but also smoky pancetta, rich pecorino cheese, and a kick of black pepper to create a creamy sauce.

Promising a speedy meal, Oliver's chestnut carbonara can be whipped up in around 15 minutes, making it an enticing option for those seeking a delicious and quick-to-prepare dish.

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To recreate Jamie Oliver's chestnut carbonara at home, which he predicts will become a firm favourite among meat aficionados, here's what you need to know, reports the Express.

Chestnut carbonara recipe

Serves: two people

Cooks in: 15 minutes


  • 150g pasta

  • Three rashers of smoked pancetta or streaky bacon

  • 180g vacuum-packed chestnuts

  • Four large free-range eggs

  • 20g pecorino or Parmesan, plus extra to serve


Cook the pasta

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

With a tablespoon of hot oil in a large non-stick frying pain on medium heat, sizzle the (finely sliced or diced) pancetta.

Once sizzling, crumble in the chestnuts, a pinch of black pepper, and 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 and pancetta pan, then remove from the heat and wait two minutes for the pan to cool slightly.

Loosen the egg mixture with a splash of the reserved pasta water, then pour the egg mixture over the pasta, tossing with a pair of tongs. Season and serve with more grated cheese on top.

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