Chestnut carbonara

Name: Chestnut carbonara
Total time: 15 min
Yield: 2
Ingredients: 150 g random leftover dried pasta; 3 rashers of higher-welfare smoked pancetta or streaky bacon; 180 g vac-packed chestnuts; 4 large free-range eggs; 20 g pecorino or Parmesan plus extra to serve

Smoky pancetta, creamy pecorino & black pepper sauce

“Oh my days, why has it taken me so long to infiltrate one of my favourite pasta dishes with beautiful chestnuts that can be nutty, crumbly and savoury, but sweet and smooth all at the same time. ”

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 726 36%
Fat 27.1g 39%
Saturates 7.6g 38%
Sugars 1.6g 2%
Salt 1.2g 20%
Protein 27.4g 55%
Carbs 97.7g 38%
Fibre 7.3g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

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150 g random leftover dried pasta
3 rashers of higher-welfare smoked pancetta or streaky bacon
180 g vac-packed chestnuts
4 large free-range eggs
20 g pecorino or Parmesan , plus extra to serve

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5 Ingredients Mediterranean

By Jamie Oliver

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Method

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 4 minutes to go, finely slice the pancetta and place 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 (save the whites for making meringues another day), 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.