JAMIE S SPECIALS Asparagus Carbonara Jamie s Italian
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Date: 2020-05-11
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Comments and reviews: 10
Ernesto
I'm italian, I think this dish is delicious, but trust me, this is far away from a traditional carbonara. The reason? Pancetta is different from Guanciale(wich is more fatty, pecorino romano has a different seasoning from parmesan reggiano(stagionato. The conclusion? In my opinion jamie oliver's version is more tasty(because I love asparagus) but you can t compare it with the original carbonara which can be cooked only with italian regional ingredients(few but good)
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I'm italian, I think this dish is delicious, but trust me, this is far away from a traditional carbonara. The reason? Pancetta is different from Guanciale(wich is more fatty, pecorino romano has a different seasoning from parmesan reggiano(stagionato. The conclusion? In my opinion jamie oliver's version is more tasty(because I love asparagus) but you can t compare it with the original carbonara which can be cooked only with italian regional ingredients(few but good)
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Tangalooma
Love it - just wish the local Jamie s Italian in Bath hasn t closed earlier this year. I went pretty often, it was always busy it seemed to me and the food was amazing, the service was spot on and I felt the price was very reasonable. Don t care this doesn t use pork cheek and uses belly pork instead, if you re a proper Italian, get over it - we ve seen what you ve done to the humble British Sunday roast! Keep going Jamie.
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Love it - just wish the local Jamie s Italian in Bath hasn t closed earlier this year. I went pretty often, it was always busy it seemed to me and the food was amazing, the service was spot on and I felt the price was very reasonable. Don t care this doesn t use pork cheek and uses belly pork instead, if you re a proper Italian, get over it - we ve seen what you ve done to the humble British Sunday roast! Keep going Jamie.
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Sean
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.
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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.
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Scott
a master stroke of demonstration. like you need another. you just continue to make all the second rans look continually more lame. good work, by the way: not only entertaining. but informative. panchetta, i don't see enough at the major markets in n. y. i gotta hit the boutique italian specialty joints. there's no shortage of them.
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a master stroke of demonstration. like you need another. you just continue to make all the second rans look continually more lame. good work, by the way: not only entertaining. but informative. panchetta, i don't see enough at the major markets in n. y. i gotta hit the boutique italian specialty joints. there's no shortage of them.
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Boaz
My partner and I are finally making it to London on the 2nd of July. we are coming all the way from New Zealand and we are wanting to dine at Jamie's Italian as we love your shows and all the dishes you have taught us. Please let this dish still be on the menu when we come over!
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My partner and I are finally making it to London on the 2nd of July. we are coming all the way from New Zealand and we are wanting to dine at Jamie's Italian as we love your shows and all the dishes you have taught us. Please let this dish still be on the menu when we come over!
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Nerd
I think that this is a good revisiting of the original recipe, the only thing that doesnt convince me 100% is the lemon juice but first off i have to try it. and yes, i'm italian and no i'm not one of those that go crazy for the revisitation of Typical recipes xD
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I think that this is a good revisiting of the original recipe, the only thing that doesnt convince me 100% is the lemon juice but first off i have to try it. and yes, i'm italian and no i'm not one of those that go crazy for the revisitation of Typical recipes xD
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june
How jamie does it Jamie: ( looks like someone drawing the most amazing drawing ) How I do it Me: ( completely burn my house down ) My room mate: What the. HOW DID U BURN THE HOUSE! Me: hehe. It's a secret. Roommate: ( slaps me then tell me to pay the house )
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How jamie does it Jamie: ( looks like someone drawing the most amazing drawing ) How I do it Me: ( completely burn my house down ) My room mate: What the. HOW DID U BURN THE HOUSE! Me: hehe. It's a secret. Roommate: ( slaps me then tell me to pay the house )
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Lucca
love it. I never have done it with Asparagus. makes me feel like I have a LOT of fun experimenting to do. not just with Asparagus lol. There will always be classic favorites, but its nice to know its impossible to get bored with food these days. Cheers All!
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love it. I never have done it with Asparagus. makes me feel like I have a LOT of fun experimenting to do. not just with Asparagus lol. There will always be classic favorites, but its nice to know its impossible to get bored with food these days. Cheers All!
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Guest
Traveling to Italy and YouTube has immensely improved my cooking. Instead cooking ramen or scrambled eggs for a quick meal, it's carbonara, pomodoro, pesto. Homemade. Super simple. Healthy.
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Traveling to Italy and YouTube has immensely improved my cooking. Instead cooking ramen or scrambled eggs for a quick meal, it's carbonara, pomodoro, pesto. Homemade. Super simple. Healthy.
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gord
Words of wisdom from my father (and I tell this to all pro chefs and waitresses). Small dish, Small Tip! That's only a half portion at best. BIG price, small plate. I won't be back.
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Words of wisdom from my father (and I tell this to all pro chefs and waitresses). Small dish, Small Tip! That's only a half portion at best. BIG price, small plate. I won't be back.
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