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Jamie Oliver’s Mushroom Carbonara

A quick and easy twist on the classic carbonara, this 12-minute dish highlights simple flavours and fresh ingredients, with minimal effort. As seen on the Channel 4 series Jamie's One Pot Wonders.

From the book

Jamie Oliver


125g fresh lasagne sheets
2 rashers of smoked streaky bacon
80g button mushrooms
2 sprigs of rosemary
15g Parmesan cheese
1 egg


Boil the kettle. Cut the lasagne sheets lengthways into ½cm strips. Finely slice the bacon, then the mushrooms, keeping them separate. Pick and chop the rosemary leaves. Finely grate the Parmesan into a small bowl, then beat in the egg. Put a 28cm frying pan on a high heat. 

Once hot, put a little drizzle of olive oil into the pan with the bacon, rosemary and a generous pinch of black pepper. When lightly golden, add the mushrooms. Cook for 2 minutes, stirring regularly, then scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water, stirring regularly. Turn the heat off, let it sit for just 30 seconds, then stir in the egg mixture, shaking and stirring vigorously until you have a delicate, silky sauce – you need it to be off the heat so you don’t scramble the egg, but equally you need to keep it moving to get a smooth sauce. Season to perfection, and finish with a kiss of extra virgin olive oil and an extra grating of Parmesan, if you like. 

Go Veggie: Simply ditch the bacon! And it’s always nice to mix up which mushrooms you use. 

ENERGY 448kcal FAT 20.8g SAT FAT 6.9g PROTEIN 23.8g CARBS 40.48 SUGARS 1.3g SALT 1.1g FIBRE 3.9g

ONE by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 ONE).Photography: © David Loftus, 2022


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From the book: One: Simple One-Pan Wonders

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