The first time I watched Jamie Oliver and Gennaro Contaldo cook together on YouTube, I was absolutely enchanted. There was something deeply comforting about their passion, humor, and the sheer joy they poured into a simple bowl of spaghetti carbonara. It wasn’t just a recipe—it was a ritual. And from that day on, I knew I had to recreate their version in my own kitchen.
I’ll admit—before trying this, my idea of carbonara was pretty Americanized. Loads of cream, random seasonings, and more often than not, pre-grated cheese from a bag. But Jamie and Gennaro’s version? It was different. Honest. Rustic. Authentically Italian. No cream, no garlic—just egg yolks, Pecorino, pancetta, and black pepper, brought together with the magic of starchy pasta water.
The first time I made it, I was nervous—scrambling the eggs was my biggest fear. But I followed Gennaro’s advice to the letter: turn off the heat, let the residual warmth do the work, and stir like your life depends on it. And it worked. The sauce came out silky, rich, and clung lovingly to every strand of spaghetti.
Now, this classic carbonara has become my go-to when I want to impress someone or simply treat myself to a comforting plate of food that transports me straight to Rome. It’s a recipe I’ve come to respect and enjoy—not just because it’s delicious, but because it represents the beauty of simplicity.
If you’ve only had carbonara from a jar or with heavy cream, I urge you to try this version. It may feel intimidating at first, but once you taste that first forkful, you’ll understand why Jamie and Gennaro swear by it. Trust me, it’s a pasta experience like no other.
What Is Jamie Oliver & Gennaro’s Classic Spaghetti Carbonara?
Jamie Oliver and Gennaro Contaldo’s classic spaghetti carbonara is a traditional Italian dish made with just a handful of quality ingredients: spaghetti, pancetta, egg yolks, Pecorino Romano cheese, and freshly cracked black pepper. There’s no cream involved—just technique. The heat from the freshly cooked pasta is used to gently cook the egg yolks, creating a rich, creamy sauce without ever turning on a burner post-boil. It’s a recipe rooted in Roman tradition, full of depth, but incredibly simple and fast to make.
Why You Should Try This Recipe
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Authentically Italian – A true taste of Rome, straight from Gennaro’s heart.
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Simple ingredients, bold flavor – Only a few pantry staples needed.
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No cream, no fuss – The creamy texture comes from egg yolks and cheese.
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Ready in under 20 minutes – Ideal for weeknight dinners or impromptu guests.
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Deeply comforting – There’s a reason it’s a classic.
Ingredients Needed to Make Jamie Oliver & Gennaro’s Classic Spaghetti Carbonara
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320g (11 oz) spaghetti
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150g (5 oz) pancetta (or guanciale), diced
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4 large egg yolks
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50g (1.75 oz) Pecorino Romano, finely grated
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Freshly ground black pepper
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Sea salt (for pasta water)
Instructions to Make Jamie Oliver & Gennaro’s Classic Spaghetti Carbonara
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Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
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Prepare the pancetta: While the pasta cooks, heat a frying pan over medium heat. Add the diced pancetta and fry gently until it’s golden and crispy, rendering out its fat. Turn off the heat and let it sit.
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Mix the egg yolks and cheese: In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of freshly cracked black pepper. It should be thick and creamy.
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Reserve pasta water: Before draining the pasta, scoop out about 1 cup of the starchy water and set it aside.
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Combine pasta and pancetta: Add the drained pasta to the pan with the pancetta (off heat). Toss to coat the pasta in the flavorful fat.
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Add the egg mixture: Quickly pour in the egg yolk and cheese mixture, tossing vigorously to coat. Add splashes of the reserved pasta water gradually to loosen the sauce until it reaches a silky, creamy consistency. Stir quickly to avoid scrambling the eggs.
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Serve immediately: Plate up the pasta and finish with extra cheese and black pepper, if desired.
Jamie Oliver & Gennaro’s Classic Spaghetti Carbonara
Ingredients
- 320 g 11 oz spaghetti
- 150 g 5 oz pancetta (or guanciale), diced
- 4 large egg yolks
- 50 g 1.75 oz Pecorino Romano, finely grated
- Freshly ground black pepper
- Sea salt for pasta water
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
- Prepare the pancetta: While the pasta cooks, heat a frying pan over medium heat. Add the diced pancetta and fry gently until it’s golden and crispy, rendering out its fat. Turn off the heat and let it sit.
- Mix the egg yolks and cheese: In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of freshly cracked black pepper. It should be thick and creamy.
- Reserve pasta water: Before draining the pasta, scoop out about 1 cup of the starchy water and set it aside.
- Combine pasta and pancetta: Add the drained pasta to the pan with the pancetta (off heat). Toss to coat the pasta in the flavorful fat.
- Add the egg mixture: Quickly pour in the egg yolk and cheese mixture, tossing vigorously to coat. Add splashes of the reserved pasta water gradually to loosen the sauce until it reaches a silky, creamy consistency. Stir quickly to avoid scrambling the eggs.
- Serve immediately: Plate up the pasta and finish with extra cheese and black pepper, if desired.
Notes
Nutritional Value (approximate per serving)
- Calories: 520
- Protein: 22g
- Carbohydrates: 50g
- Fat: 25g
- Fiber: 2g
- Sodium: 620mg
What Goes Well with Jamie Oliver Gennaro’s Classic Spaghetti Carbonara
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A crisp green salad with lemon vinaigrette
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Roasted vegetables like asparagus or zucchini
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Crusty Italian bread to mop up any extra sauce
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A glass of chilled white wine—Pinot Grigio or Verdicchio work well
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Simple desserts like panna cotta or fresh fruit
My Tips to Make the Best Carbonara
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Use guanciale if you can: It’s more traditional than pancetta and adds amazing flavor.
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Use only the yolks: This is what makes the sauce luxuriously creamy without curdling.
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Turn off the heat: Always mix the egg sauce off the burner to prevent scrambling.
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Whisk the cheese well into the yolks: It should be a thick paste before adding to pasta.
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Work fast: The pasta needs to be hot to cook the egg mixture gently.
Easy Variations of Jamie Oliver Gennaro’s Classic Carbonara
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Add peas or asparagus for a spring twist
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Use whole eggs instead of just yolks (for a lighter texture)
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Try Parmesan if you can’t find Pecorino (less salty, slightly nuttier)
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Swap pasta shapes—linguine or bucatini work well
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Add chili flakes if you like a little heat
Best Way to Store Jamie Oliver Gennaro’s Classic Carbonara
Carbonara is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of milk or reserved pasta water to loosen the sauce. Avoid microwaving—it may scramble the eggs. This dish doesn’t freeze well, so try to enjoy it freshly made.
Nutritional Value (approximate per serving)
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Calories: 520
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Protein: 22g
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Carbohydrates: 50g
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Fat: 25g
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Fiber: 2g
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Sodium: 620mg
FAQs
Can I add cream?
Traditional carbonara does not use cream. The creamy texture comes from eggs, cheese, and pasta water.
Can I use bacon instead of pancetta?
Yes, but it will have a smokier flavor. Try to get thick-cut bacon for the best result.
What if I accidentally scramble the eggs?
It happens! Keep the heat off next time, and mix quickly. A little scrambled texture won’t ruin the dish.
Is Pecorino Romano a must?
It adds a sharp, salty bite that’s traditional—but Parmesan works in a pinch.
Can I make it vegetarian?
Yes—use crispy mushrooms or smoked tofu instead of pancetta.
Conclusion
Every time I make this carbonara, I think of Gennaro’s joyful eyes and Jamie’s unfiltered enthusiasm in the kitchen. There’s something heartwarming about how two chefs from very different generations came together to share a humble dish that’s been cherished in Italian households for decades. And in my own little kitchen, I get to recreate that joy with just a few simple ingredients and a wooden spoon.
This recipe has taught me to slow down and appreciate the art of pasta making—not just the eating part, but the stirring, the balancing of heat, the gentle way the sauce clings to each strand. It feels more like a dance than a task, and the result is always worth the attention it demands.
I love serving this when I want to make dinner feel special without breaking out a million ingredients. Whether it’s a cozy night alone, a date night in, or a dinner party with friends, it never fails to draw smiles. And for something so quick and unfussy, that’s a rare kind of magic.
More than anything, it’s a reminder that food doesn’t have to be complicated to be meaningful. This carbonara, rooted in tradition and elevated by technique, shows that simple meals, made with love, are the ones we remember most.
So if you’ve ever been intimidated by making carbonara from scratch, I hope this recipe empowers you to give it a try. And when you take that first bite—silky, salty, and deeply satisfying—you’ll understand why this dish has stood the test of time.
