Cooking during the week can be stressful as most of us want something quick and easy for dinner to cheer us up after a long day at work. However, you can make something homecooked and delicious in just 10 minutes with Jamie Oliver’s bucatini carbonara recipe.

This mouthwatering pasta dish may sound complicated, but you only need five simple ingredients to cook it. What is fantastic about this pasta is that it is not only tasty but also authentic, as Jamie teamed up with Italian chef Gennaro Contaldo to make it.

On his website, Jamie said: “Get carbonara right every time with this mini masterclass of a recipe from Jamie and Gennaro – all you need is a spare 10 minutes and a handful of quality ingredients and you’ve got yourself an unforgettable bowlful.

“Cooked gently with love and care to get that perfectly silky sauce, plus a heavy hit of black pepper, salty guanciale and tangy pecorino, this recipe is a real winner.”

How to make bucatini carbonara

Ingredients (serves two)

• 150g of dried bucatini pasta
• 50g of pecorino cheese
• 40g of smoked pancetta
• Three large eggs
• Black pepper

Instructions

To begin, place the pasta in a pot filled with water. Add a pinch of salt and cook the pasta following the packet instructions.

Place a large frying pan on the stove and place on a medium heat. When the pan has heated up, add the smoked pancetta to the pan and cook until the fat renders down.

Once it has turned golden and crispy, turn off the heat and season well with black pepper.

Next, separate the yolks from the whites of two eggs. Place the yolks in a bowl then dispose of the whites or save for another recipe. Mix in the remaining whole egg and also add a splash of water.

Give the eggy yolk mixture a good stir, and then add most of the grated pecorino cheese to the bowl.

Then add the cooked pasta to the unwashed frying pan that cooked the pancetta. Move the pasta around so it absorbs the flavour, and then turn the pan on to low heat.

Add the eggy mixture and be careful when cooking it. If the pan is too hot, you will end up with scrambled eggs. After a few minutes, you should have a smooth, silky sauce.

Place everything on a plate, top with any remaining grated cheese, and season with black pepper. Your mouthwatering pasta should be ready to eat.