Gordon Ramsay Cooks Carbonara in Under 10 Minutes | Ramsay in 10
Gordon was live yesterday and showed everyone at home how easy it is to make a Carbonara Pasta in under 10 minutes! Even with some tough talk from his daughter Tilly, Gordon is actually able to finish his live dish in under 10 minutes!
Full recipe:
INGREDIENTS:
Streaky Bacon or Pancetta
Spaghetti
Egg Yolks
Mushrooms
Garlic
Hot Pepper
Peas
Creme Fraiche
Grana Padano Parmesan Cheese
Salt & Pepper
Oil
Parsley
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Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
Links from the video:
Perfect Spaghetti Bolognese |
More Food Tube videos |
For more nutrition info, click here:
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Authentic Carbonara Pasta
Ingredients -
400g (14.1oz) - Spaghetti
4 - Large Free Range Egg Yolks
45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method -
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
#pasta #carbonara #shorts
How to Make SPAGHETTI CARBONARA (Approved by Romans)
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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HOW TO MAKE SPAGHETTI CARBONARA
INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs
METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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