Jamie Oliver’s Chorizo Carbonara is a delightful twist on the traditional carbonara, adding the bold flavors of Spanish chorizo to the creamy, egg-based pasta dish. This recipe combines the richness of a classic carbonara with the smoky, spicy kick of chorizo, resulting in a comforting and flavorful meal that’s perfect for a quick weeknight dinner or a special weekend treat. The dish is ready in under 30 minutes, making it both simple and delicious.
Why This Recipe Is a Must-Try
- Bold Flavors: The smoky, spicy chorizo adds a unique twist to the traditional carbonara.
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Rich and Creamy: The creamy egg-based sauce coats the pasta perfectly, offering a luxurious mouthfeel.
- Customizable: You can easily tweak the ingredients to suit your taste or add more vegetables.
- Simple Ingredients: Uses pantry staples but delivers a rich, restaurant-quality meal.
Other Jamie Oliver Recipes
- Jamie Oliver Chicken and Leek Pie Recipe
- Jamie Oliver Chicken and Mushroom Puff Pie
- Jamie Oliver Chicken Wellington
What is Jamie Oliver Chorizo Carbonara?
Jamie Oliver’s Chorizo Carbonara is a variation of the classic Italian carbonara that swaps out pancetta or guanciale for smoky, flavorful chorizo. The chorizo is cooked until crispy, adding depth and spice to the creamy carbonara sauce, which is made from eggs and Parmesan cheese. Tossed with spaghetti or another long pasta, this dish is comforting, rich, and packed with flavor.
Jamie Oliver Chorizo Carbonara Ingredients
- 150g (5 oz) chorizo, sliced or chopped
- 300g (10.5 oz) spaghetti (or your preferred pasta)
- 3 large eggs
- 50g (1/2 cup) Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions to Prepare Jamie Oliver Chorizo Carbonara
Step 1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
Step 2. Cook the Chorizo
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped chorizo and cook for 5-7 minutes until it becomes crispy and releases its flavorful oils. Add the minced garlic and sauté for 1 minute until fragrant. Remove the pan from the heat.
Step 3. Prepare the Egg Mixture
In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a pinch of salt and plenty of black pepper. Set aside.
Step 4. Combine the Pasta and Chorizo
Once the pasta is cooked and drained, return the pan with the cooked chorizo to low heat. Add the spaghetti to the pan and toss it in the chorizo and garlic mixture until well coated.
Step 5. Add the Egg Mixture
Remove the pan from the heat and slowly pour in the egg and Parmesan mixture, tossing the pasta quickly to ensure the eggs don’t scramble. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Step 6. Serve
Once the pasta is coated in the creamy sauce, serve immediately. Garnish with fresh parsley, additional Parmesan, and a sprinkle of black pepper if desired.
What to Serve with Jamie Oliver Chorizo Carbonara
- Green Salad: A fresh green salad with a lemon vinaigrette adds a nice contrast to the richness of the carbonara.
- Garlic Bread: Crispy garlic bread is perfect for mopping up any leftover sauce.
- Steamed Vegetables: Lightly steamed broccoli or green beans provide a healthy, fresh side dish.
- Roasted Tomatoes: Roasted cherry tomatoes add a sweet, tangy contrast to the smoky flavors of the chorizo.
Expert Tips for Mastering Jamie Oliver Chorizo Carbonara
- Use Quality Chorizo: Opt for high-quality Spanish chorizo for the best flavor.
- Don’t Scramble the Eggs: Make sure to remove the pan from the heat before adding the egg mixture to avoid scrambling the eggs.
- Reserve Pasta Water: Don’t forget to reserve some pasta water. It’s key for loosening the sauce and making it creamy.
- Cook Pasta Al Dente: Ensure the pasta is cooked to al dente so that it has a nice bite and absorbs the sauce well.
- Season Generously: Use plenty of black pepper in the sauce for that classic carbonara kick.
Variations of Jamie Oliver Chorizo Carbonara
- Vegetable Additions: Add spinach or peas to the pasta for extra color and nutrition.
- Cheesy Twist: Stir in some Pecorino Romano for a sharper, saltier cheese flavor.
- Creamy Version: Add a splash of heavy cream to the egg mixture for an even richer sauce.
- Spicy Carbonara: Increase the heat by adding red pepper flakes or using spicy chorizo.
- Mushroom Carbonara: Add sautéed mushrooms to the dish for an earthy flavor that complements the chorizo.
How to Store Leftovers of Jamie Oliver Chorizo Carbonara
- Refrigeration: Store any leftover carbonara in an airtight container in the fridge for up to 2 days.
- Freezing: This dish is best enjoyed fresh, but if needed, you can freeze it. Transfer the pasta to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Labeling: Always label your containers with the date to track freshness.
How to Reheat Jamie Oliver Chorizo Carbonara Leftovers
- Stovetop: Reheat the pasta in a pan over low heat, adding a splash of water or olive oil to help loosen the sauce.
- Microwave: Reheat in the microwave in 1-minute intervals, stirring in between, until warmed through.
- Add Fresh Ingredients: After reheating, you can add fresh Parmesan or a drizzle of olive oil to freshen up the flavors.
Nutrition Value (per serving)
- Calories: 500 kcal
- Carbohydrates: 45g
- Protein: 20g
- Fat: 25g
- Fiber: 3g
- Sodium: 800mg
FAQs
Can I freeze Jamie Oliver Chorizo Carbonara?
Yes, while carbonara is best enjoyed fresh, you can freeze the leftovers. Store in a freezer-safe container for up to 1 month and thaw in the fridge overnight before reheating.
How long does Jamie Oliver Chorizo Carbonara last in the fridge?
The pasta will last up to 2 days in the fridge when stored in an airtight container. Be sure to reheat it thoroughly before serving.
Can I make Jamie Oliver Chorizo Carbonara in advance?
You can cook the chorizo in advance and store it in the fridge, but it’s best to prepare the egg sauce and cook the pasta just before serving for the freshest taste.
What can I serve with Jamie Oliver Chorizo Carbonara?
Serve this pasta dish with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Final Words
Jamie Oliver’s Chorizo Carbonara is a bold and delicious twist on the traditional Italian carbonara. The smoky flavor of chorizo paired with the creamy egg sauce creates a comforting yet exciting dish that’s perfect for any occasion. Whether you’re making it for a quick weeknight dinner or to impress guests, this recipe is sure to be a hit. Serve it with your favorite sides, and enjoy a flavorful, satisfying meal!
More Jamie Oliver Recipes
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver Lamb Stew
- Jamie Oliver Honey Roasted Parsnips And Carrots
- Jamie Oliver Chicken Wrapped in Prosciutto
Jamie Oliver Chorizo Carbonara Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Description
Jamie Oliver’s Chorizo Carbonara is a variation of the classic Italian carbonara that swaps out pancetta or guanciale for smoky, flavorful chorizo. The chorizo is cooked until crispy, adding depth and spice to the creamy carbonara sauce, which is made from eggs and Parmesan cheese. Tossed with spaghetti or another long pasta, this dish is comforting, rich, and packed with flavor.
Ingredients
- 150g (5 oz) chorizo, sliced or chopped
- 300g (10.5 oz) spaghetti (or your preferred pasta)
- 3 large eggs
- 50g (1/2 cup) Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped chorizo and cook for 5-7 minutes until it becomes crispy and releases its flavorful oils. Add the minced garlic and sauté for 1 minute until fragrant. Remove the pan from the heat.
In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a pinch of salt and plenty of black pepper. Set aside.
Once the pasta is cooked and drained, return the pan with the cooked chorizo to low heat. Add the spaghetti to the pan and toss it in the chorizo and garlic mixture until well coated.
Remove the pan from the heat and slowly pour in the egg and Parmesan mixture, tossing the pasta quickly to ensure the eggs don’t scramble. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Once the pasta is coated in the creamy sauce, serve immediately. Garnish with fresh parsley, additional Parmesan, and a sprinkle of black pepper if desired.