Gordon Ramsay Cooks Carbonara in Under 10 Minutes | Ramsay in 10

famous love your neighbor now welcome plugs in 10 hope you are well what an amazing week it has been and first of all thank you so much on day 40 of this tough demanding pressurized lockdown the NHS workers have done an amazing job and you know too it's not just during the day as you know it's a 24 hour system you have a look at the numbers that are going down and the amount of effort that's opening up across the country is exemplary thank you very much now it's Colonel Tom wall actually has 103 days. got over 13 million and congratulations sir i hope you messed up and flying those amazing planes was amazing now we are going to make a spaghetti

carbonara

that will do something fingers crossed the first time this month forty days less lockdown in 10

minutes

fingers crossed we have a new cinematographer today you might know how but let me introduce you to go oh hey buddy he got his new shoes finally some new shoes and oh somebody too oh oh no what happened you just turn around there's some nice cool jeans on Titus look at the skinny man skinny you ready for some

carbonara

dude you ready it ain't a couple now okay come on I said I promise you ten

minutes

now I know I've been somethin like that as you know picking up. up or asking for a week but he's been busy he's going to be sick the day right until you set the clock here come on come on please hurry up started it's a start they really can't stop paying attention and go i'd rather come all the way to italy can you guess what do you use it today?

I do it right wait get your water to a boil flax turn on the clock no no because I don't know she started cooking it. This is the preparation. the gas in the non stick pan is ok nothing in there ignites the gas we got that nice and hot ok now from there feather down up and down down please turn the pan down i know that there are some big talk that we should be putting mushroom garlic inside the carbonara but let me tell you something very important in italy they do it with the cheek quality and there is no cream and there is a touch of regular garlic but hey this is great like that give love to your build very cool oh come on sorry you gave us too you know let's go home so at least we give you a mushroom and some ice and peas so look down please fresh frozen peas , beautiful bacon here, okay, we've got some regular sweet streaky smoked bacon. bacon touch of crème fraiche egg yolks and beautiful spaghetti take about seven to nine minutes al dente let's go mushrooms i have a little chili in there grana padano for parmesan cheese a little garlic and it's a chili like to give it a little heat and i never I've been a big fan of the parsley, especially, they just tossed it on the side of the game sandwich and finished last.

I think the makeup and I always ended up with an amazing Matilda with a backpack. I'm going to do a double serving, so literally take a little curl like that in and out, okay, hold it nice and tight, open it, tilt it down, hold it in, okay, let it melt, don't break it. Don't break it okay one of those nice long locks okay now from there and bring it now like I said classic carbonara is telling the Niblick one Charlie but let's go a little more exciting and just cut these lines in the dead of night ok from there I mix it with smoked bacon to give it that nice smoky bacon flavor ok I'm not being clean there I'll change my mind about the milk I'm going to put a little a little fresh cream in there now wife striped bacon you asked me ok not the most amazing flavor but beefier it has a lot of fat in there so you get that nice crispy smoky bacon ok cut into big chunks almost like big lumps and then just check them about two inches long now wait see the difference when you use streaky bacon of that bacon ok stop that is a touch of olive oil just a touch ok now that it was born on the lid and turn them around again and that keeps the spaghetti from breaking apart ok bake it ok now it starts to look pretty big ok I like a lot of bases on my carbonara ok ok ok good. im here to make sure on the bacon now the black pepper is ok why i mean thats what pete goes there from there take your garlic i like to leave the garlic sliced ​​nice and thin ok would you keep them whole or would you serve them? in silver let's dive in for now please yeah okay a little bit of color there but the mushrooms get a little blurry and more potent sometimes we call it a little fake for getty you look up the ingredients but look in jail stop it please now now from there spit that out no don't look at that careless please go down there or lightly settle an hour ok a touch of black pepper have a touch of salt in there and this is a secret to me just a beautiful red chilli I know you're going to applaud why there's something about having the most amazing color on the bacon and then after that it was like the color on the mushrooms ok but check out the town paper it looks Expensive Baker now because all that fat john and those flavors are ok from there everywhere is ok oh we are great from other relevant in the size of the eggs now i said you use a little milk any milk whats wrong something very gooey chloe heavy and you want some texture in there some bread some parmesan on top of the eggs and then look at a nice dollop of crème fraiche of course milk is fine but just keep the whole mixture from drying out very important hello my sisters have five minutes ten seconds so halfway let's go now look at that no no no please oh my gosh it's ok look then mix the crème fraiche it's really coming together put some water in there the water is ok from the pasta there I don't know what this portal could be, okay, excuse me, who's in charge here. however because it's still firm inside it's not mixing properly ok process down please how beautiful is that that's crap ok mushroom garlic chili streaky bacon , smug, extinguisher, guess what's coming, this is England, some fresh peanuts, a frozen fresco. ok port carbonara complete ok again make the single with lightly toasted peas it's water very important this is to start creating a very good base to wrap all that spaghetti around this ingredient ok we didn't put the water in there the eggs cook very very fast and he has a problem he comes gives him his grain so this is really important signal now from there get up get everything ready chop your parsley lifting over finish at the end how much time is left please um you have three minutes left two days left we have been good let's climb Parsi let's make it today i think we're friends today just cut the parsley once don't go crazy any faster we come to the corner already coming down gasping continue please again this is about 30 seconds away goes against the scene oh , it is, and if your fingers go through it smoothly, it's ok, it literally means it's ok, so look at it should break, yes, it sticks in the scene when this problem occurs, please answer by hand right time to wear the custom made as you can see attached to the ceiling one more test i think it needs 10 more seconds hello we need to find out please yes ok ok the call is over drain just a touch season the pasta again there to see this is the hardest part now take your spaghetti.

I'm just getting in the mix, cut, cut, please don't mix first. This is where it gets difficult. spin it round garnish i never have time for fresh parmesan hello hello hello 20 seconds oh damn brilliant now lemme give this to the neighbors i said stay close i love our neighbor how can i wait to see you next week you