Jamie Oliver’s Sausage Carbonara is like the cheeky, rustic cousin of the traditional carbonara. Instead of the usual pancetta or guanciale, Jamie swaps in sausages-juicy, seasoned, flavorful. It’s one of those comfort meals that feels like a hug in a bowl. The sausages add a bold, meaty twist and the sauce? Creamy without cream. Just eggs, cheese and a bit of pasta water magic.
What makes this dish so Jamie is how simple and forgiving it is. No fuss, just quality ingredients doing their thing. It’s a weeknight hero and a weekend favorite all in one.
Jamie Oliver Sausage Carbonara Recipe
Ingredients Needed
Let’s talk groceries. This recipe doesn’t need much but every ingredient earns its spot. Here’s what you’ll need:
Main Ingredients
- Good-quality sausages – 2 large ones or about 250g. Pork works best. Look for ones with herbs.
- Spaghetti or linguine – around 300g
- Eggs – 4 large free-range (you’ll only use the yolks)
- Parmesan cheese – about 50g, finely grated. Pecorino works too.
- Fresh thyme or parsley. optional but adds a nice fresh touch
- Olive oil
- Salt & pepper
- Optional: A splash of white wine. Jamie sometimes adds this to deglaze the pan.
That’s it. No cream, no over-complications.
Equipment Needed
Here’s what you’ll want nearby:
- A large saucepan (for the pasta)
- A big frying pan or skillet (for the sausage)
- Tongs or a pasta spoon
- A sharp knife (for slicing sausage out of its skin)
- Mixing bowl (for your egg and cheese mixture)
- A grater
- A ladle or measuring cup (to save some pasta water)
Bonus points if you’ve got a microplane for that fine Parmesan grating.
How To Make Jamie Oliver’s Sausage Carbonara
Alright, aprons on. Let’s cook.
1. Boil The Pasta
Start with salted boiling water. Drop your pasta in and cook it al dente-firm to the bite. Keep a cup of that starchy water before draining. You’ll need it.
2. Prepare The Sausage
While the pasta’s bubbling away, squeeze the sausage meat out of the casing straight into a hot frying pan with a bit of olive oil. Use a spoon or spatula to break it up into small nuggets.
3. Cook Until Golden
Let the sausage cook until it’s nicely browned and crispy on the edges. You want those bits to caramelize. That’s flavor. Add fresh thyme if you’re using it. If you’ve got white wine, now’s the time. just a splash to lift all that goodness off the pan.
4. Make The Carbonara Base
In a bowl, mix your egg yolks and grated Parmesan. Add a generous grind of black pepper. This is your sauce. no cream here.
5. Bring It Together
Drain your pasta and toss it into the pan with the sausage. Turn off the heat. Important: Let it cool slightly for about 30 seconds before adding the eggs. You don’t want scrambled eggs here.
Now, stir in the egg mixture quickly while tossing the pasta. Add a bit of reserved pasta water to loosen it. The sauce should become silky, not dry. Add more water if it’s tight. You’re looking for glossy.
6. Serve Up
Plate it up. Add more cheese, a sprinkle of parsley and maybe another crack of black pepper. That’s it.
What I Learnt
Honestly? A few things stood out:
- Simplicity wins. You don’t need a long list of ingredients to get big flavor. Just pick good ones.
- Timing is everything. If the pasta’s too hot, the eggs scramble. If it’s too cold, it clumps. You learn to trust your instincts.
- Sausages are underrated. They bring their own seasoning. It’s like a shortcut to deep flavor.
- You don’t need cream for creaminess. The egg, cheese and pasta water combo is gold.
It’s one of those recipes that teaches technique without feeling like a lesson.
Recipe Tweaks For Jamie Oliver’s Sausage Carbonara
Jamie’s sausage carbonara is already a punchy, comforting dish but there’s plenty of room to play. Let’s mess with it-in a good way.
1. Switch up the sausage.
Jamie often calls for quality herby sausages. If you want to dial up the flavor, try spicy Italian sausage or even nduja if you’re feeling bold. Pork is classic but chicken or turkey sausage can lighten things up.
2. Use different pasta.
Jamie likes rigatoni or penne sometimes but don’t feel boxed in. Tagliatelle makes it feel a little fancier. Bucatini has that satisfying chew. Want to go off-script? Try orecchiette-they’re like little sauce-catchers.
3. Add greens (but sneakily).
Toss in some spinach at the end or ribboned kale if you sauté it first. Zucchini ribbons? Sure. Even peas work. You’re not ruining anything. you’re layering in freshness.
4. Crank up the umami.
Carbonara’s base is already savory but a touch of miso paste (yep, miso) can push it into ’wow’ territory. Stir just half a teaspoon into the yolk-cheese mix. Game-changer.
5. Cheese choices matter.
Jamie uses Parmesan but Pecorino Romano is more traditional-saltier, bolder. You could even mix the two. Want it creamier? Add a spoonful of mascarpone. Not classic but we’re not pretending this is Rome.
6. Skip the cream but go yolky.
Jamie doesn’t use cream and he’s right. The silky texture should come from eggs. Use an extra yolk or two-ditch the whites. You’ll get that glossy, rich sauce that clings just right.
7. Try breadcrumbs for crunch.
Toast some coarse breadcrumbs in olive oil and garlic. Scatter over the top just before serving. Crunchy, golden and ridiculously satisfying.
Storage Tips For Leftovers
Alright, so you’ve got leftovers. Lucky you. But carbonara can be tricky to reheat-here’s how to not ruin it.
1. Cool it fast.
Don’t let it sit out on the stove. Pop it into a shallow container so it cools evenly. Then straight into the fridge within an hour.
2. Airtight is everything.
Use a tight-lidded container. You’re keeping out moisture and odors (nobody wants their pasta tasting like last night’s curry).
3. Best within 2 days.
You can push it to 3 days but the texture and flavor will take a hit. Day 1 leftovers? Still amazing. Day 2? Passable. Day 3? You’re rolling the dice.
4. Reheating tip: low and slow.
Microwave? Use medium power in 30-second bursts, stirring between each. Or better-reheat in a skillet with a splash of water or milk over low heat. Keep it moving so the eggs don’t scramble.
5. Don’t freeze it.
Carbonara does not freeze well. The eggs split, the sauce goes grainy and it all ends in heartbreak. Eat it fresh or within a couple of days-trust me.
What To Eat With Jamie Oliver’s Sausage Carbonara?
This dish is rich, creamy and salty. The trick is to balance it with things that cut that heaviness.
1. Something crisp and green.
A side salad with lemony dressing is your best friend here. Think arugula, shaved fennel, thin red onion, a few capers, olive oil, lemon juice. That acid cuts right through the richness.
2. Bread-but light.
If you’re doing bread, make it something crusty and simple. A warm ciabatta or sourdough slice. Use it to mop up sauce, not to carb-bomb your plate even more.
3. Roasted veggies.
Roast up some asparagus, tenderstem broccoli or carrots. Give them a hit of balsamic or lemon zest at the end. You want a little char and bite.
4. A glass of white wine.
Go dry and crisp. A Sauvignon Blanc or Pinot Grigio. Something with acidity to freshen your palate between bites.
5. Light dessert, if any.
If you must do dessert, keep it airy. Think lemon sorbet, berries with whipped mascarpone or even a small square of dark chocolate. Skip anything creamy-you’ve already had enough richness for one night.
FAQs
Can I Use A Different Type Of Sausage In Jamie Oliver’s Carbonara?
Yes, you can! Feel free to swap in other sausages like chicken or turkey if you prefer a leaner option, or try spicy sausages for extra kick.
What Pasta Works Best For Jamie Oliver’s Sausage Carbonara?
Jamie typically uses spaghetti, but you can also use fettuccine, penne, or any pasta you like!
Can I Make Jamie Oliver’s Sausage Carbonara In Advance?
It’s best served fresh to keep the creamy texture, but you can prep the sausage and sauce ahead of time and just cook the pasta when you’re ready.
