Jamie Oliver Chorizo Carbonara Food

JAMIE OLIVERS PASTA CARBONARA

Steps:

• Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
• Whisk the egg in a bowl with the cream, salt and pepper.
• Put the pancetta or bacon into a second pan and cook until crispy and golden.
• When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
• When cooked, drain in a colander, saving a little of the cooking water.
• Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
• Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
• The pasta will actually cook the egg enough to give you a silky smooth sauce.
• Toss together and loosen with a little of the reserved cooking water if necessary.
• Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME)

Steps:

• Put a large pan of salted water on to boil.
• Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
• Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
• Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
• Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
• Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
• When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
• While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.