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Everyone loves a carbonara right!? Here’s a little twist on the classic to keep it seasonal, and make it a perfect summer comfort food dish! Now available in Jamie’s Italian!
Links from the video:
SUMMER MENU | Asparagus & Ricotta Ravioli | Jamie’s Italian | http://jamieol.com/AsparagusRicottaRavioli
SUMMER MENU | Squid Ink Lobster Ravioli | Jamie’s Italian | http://jamieol.com/SquidInkLobsterRavioli
Puglian Burrata Bruschetta: http://jamieol.com/Burrata
Nduja Casarecce: http://jamieol.com/Casarecce
For more information on any Jamie Oliver products featured on the channel click here:
http://www.jamieoliver.com/shop/homeware/
For more nutrition info, click here: http://jamieol.com/Nutrition
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give that chunk of Panchetta to Genarro..lol he will show you how to cook it properly..no joke
Or temper the eggs with pasta water.
Literally I just got gastrorgasm. Yuuuuum yum!
That's a winner!
Where's her Adams apple
Shame Jamies passion and vision wasn't fully translated into the Italian restaurant I tried, I watch these self promotion videos and think the food he creates looks delicious, traditional with contemporary twists.
I tried the restaurant in Birmingham and the food was technically sub par, over cooked risotto, rubbery scallops with no colour, under seasoned, absolutely nothing positively memorable about it.
such a brilliant chef
You’re my favorite chef to watch, Jamie. Love how you cook and explain. Also love that you do stuff for Woolies Australia coz I shop there. This looks amazing! Thank you.
Was it so difficult to use the word emulsion? 😂
Jamie Oliver!
You using egg pasta?for Carbonara wow perfect for OMELET!
I love Jamie
Pancetta – smoked???
Cross contamination there Jamie no wonder your restaurants are closing
'achieve peppery heat through the pepper' yes, Jamie. I wasn't sure how it worked. thanks for the explanation.
Love you Jamie and wish you and your family the greatest success.
Gosh he's absolutely passionate!
in brazil your restaurant put cream in carbonara
Hummmmmmmm, delicious!!!
I understand not to use cream, but doens't it mean that your eating raw eggs?
Yes, I keep a wedge of parmesan the size of a basketball under my counter at all times. Easy!