Jamie Oliver style Salami Spaghetti Carbonara


I kicked off my cookbook with a yummy sweet recipe, so I decided to try savory this time. I like pasta, and I am very proud of my own (and incredibly simple) version of a carbonara. However, since I need to start trying new things I downloaded a Jamie Oliver app and found this recipe.

Ingredients: (serves 2)

– Salami, 30g
– Pecorino cheese, 25g
– Garlic cloves, 2
– Fresh rosemary, 2 sprigs
– Dried spaghetti, 200g
– Single cream, 100ml
– Fennel seeds, 1tsp
– Eggs, 2
– Lemon, 1
– Olive oil
– Sea salt
– Black pepper (freshly ground)


Step 1:
Fill and boil the kettle.
Really Jamie!?

Step 2:
Fill a Medium pan with boiling salted water and place on a high heat.

Step 3:
Roll a few slices of salami at a time into a cigar shape and chop across into thin strips.
I kept them rolled up instead of unrolling them.

Step 4:
Lightly crush the fennel seeds in a pestle and mortar.
Wonder which one is the pestle and which one is the mortar.
Realize you forgot to buy any fennel seeds.
Swear and the ceiling.

Step 5:
Peel and finely slice the garlic, then strip the leaves off the rosemary sprigs.
I bought a spice packet of rosemary so I may have messed up this step.

Step 6:
Place a medium non-stick frying pan on a medium heat and add 1tbsp of olive oil.

Step 7:
Add the garlic, fennel (oops), rosemary and salami and fry for around 5 minutes, or until crisp and delicious, then use a slotted spoon to lift the crispy bits out of pan and onto kitchen paper to drain.

Jamie I am a student, I do not own slotted spoons or kitchen paper. Instead I used a small sieve over a mug to drain the bits. 


Step 8:
Put the pan of flavored oil to one side for later. Add the spaghetti to the large pan, stir to separate, then cook according to packet instructions.

Step 9:
Beat the egg yolks in a mixing bowl with the cream, grate in half the pecorino and the lemon zest, season with salt and pepper, then mix and place to one side.

Step 10:
Once cooked drain the pasta in a colander, reserving a mug of cooking water, then return the pasta to the pan.

Step 11:
Tip in the flavored oil from the frying pan and the egg mix, then stir through the hot pasta until just cooked. Add a splash of cooking water to loosen if the pasta starts to stick together.



The Taste Test: 6/10
Although full of flavor and yummyness I couldn’t finish it. I am not a big fan of lemon so it wasn’t surprising to me.
The salami however was incredibly delicious. Although I forgot about the fennel, the garlic olive oil and rosemary made the salami taste rich and all over amazing. I have also never cooked salami before and found the crispness enjoyable. I will defiantly use that part of the recipe again!


One thought on “Jamie Oliver style Salami Spaghetti Carbonara

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