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

the famous love thy neighbor now welcome plugs in 10 hope you're well what an amazing week it's been and first of all a big thank you on day 40 of this tough demanding pressurized lockdown the NHS workers have done an amazing job and also you know it's not just during the day as you know it's a 24-hour system they have a look at the numbers that are decreasing and the amount of effort opening across the country is exemplary thank you so much it's now Colonel Tom wall he's 103 days old actually he did get over 13 million and congratulations sir I hope you've got spoiled rotten and that fly by with those incredible aircraft was amazing now we're gonna do a spaghetti carbonara who will do something fingers crossed the first time this month forty days lockdown under 10 minutes have fingers crossed we have a new director of photography today you may know how but let me introduce you to go oh hello dude he's got his new shoes on finally some new shoes and Oh somebody's as well oh oh no what happened you just spin around it there's a nice cool jeans on Titus look the skinny skinny man dude you ready for some carbonara dude you ready doesn't couple now okay let's go I said I promise ten minutes now I know I've been sort of you know picking up or ask of a week but it's been a busy is it's gonna be sick on the day right till you set the clock here we go let's go please hustle it started it's a start they can't really stop paying attention and go rather come along until Italy can you gues wearing it today I do that right hang on get your water boiling lino start the clock no no no cuz I don't know she started cooking it this is the prep okay season the water get the lid back on okay get the gas on non-stick pan okay nothing in there get the gas on we get that nice and hot okay now from there pen down up and down please put down please pan down I know there's a few big speaking out that we should be putting garlic mushrooms inside the carbonara but let me tell you something really important in Italy they do it with the quality of the cheek and there's no cream and there's a touch of regular garlic but hey this is cool so give your construction love very cool oh come on sorry you gave us too you know to come home so at least we give you is a mushroom and some jacked-up ice and peas as well so pan down please fresh frozen garden peas beautiful bacon here okay we've got some smoked streaky bacon normal sweet bacon touch of creme fraiche egg yolks and beautiful spaghetti take between seven and nine minutes al dente come on mushrooms I've got a little bit of chilli there Grana Padano for parmesan some garlic and it's such a chili to give it some heat and I've never been a big fan of parsley especially they just dumped on the side of the play sandwich on that and finished at the end I think makeup and I was always done with some amazing backpacked Matilda stop right first things first get your pastor in so i'ma do a double portion so literally take a little curl like that in and out okay hold it nice and firm open up tilt down keep up in okay let it melt don't break it I just twist that around okay twist that round but don't break it okay one of those nice long strands okay now from there and bring her up the ball now like I said the classic carbonara is telling the Niblick one Charlie but we're going to go a little bit more sort of exciting and just cut these lines into the night rawness okay from there I mix it with a smoked bacon to give you that nice smoky bacon flavor okay I'm not being clean in there I'll change your mind on the milk I'm gonna put a little bit of creme fraiche in there now wife streaky bacon you asked me okay it's not the most amazing flavor but more portly it's got a lot of fat on there so you get that nice and crispy okay smoked bacon cut into large sort of chunks almost like big lumps and then just go through them so about two inches long now wait you see the difference when you use streaky bacon from that bacon okay stop which is a touch of olive oil just a touch okay now that was born into the lid off and turn them around again and that stops the spaghetti from breaking up okay from that bake it in okay now it starts looking rather large okay I like a lot of bases in my carbonara okay nice nice okay I'm from base you have to rewrite the crystals these we're here to make sure on the bacon now black pepper is okay why I mean I that's what Pete's go in there from there take your garlic I like leaving the garlic in slice it nice and thin me okay would you actually keep them whole or serve it in silver let's go under for now please yeah okay a little bit of sort of color on there but the mushrooms give a little bit of fuzzy and more potently sometimes we just call it a bit of fakeness to Getty you sort of look for the ingredients but look in jail stop it please now now from there spit that out no no look at that run down please come down in there or a lightly solve an hour okay a touch of black pepper have a touch of salt in there and this a secret for me just one beautiful red chilli I know you're gonna go clapping mad why there's something about having the most amazing this incredible color on the bacon and then after that I was like the color on the mushrooms okay but look at the city paper it looks expensive Baker now because all that fat John and that flavors in there okay from there everywhere it's okay oh we're great from relevant other in size of the eggs now I said you use a little bit of milk any milk what happens the actual carbonara gets sort of very sticky Chloe heavy and you want a little bit of texture in there some bread some parmesan on top of the eggs and then look a nice spoon of creme fraiche of course milk is fine but it just stops the whole mixture going dry really important hello my sisters you have five minutes ten seconds so halfway here we go now look at that no no no please oh my goodness okay look so you mix it up the creme fraiche is really forming put a little water in there okay the pasta water in there I don't know what this portal could be it okay excuse me who's in charge here hello now from there look Doris from a liquid consistency that's really really good right let's check the class done it's been five minutes you do is tell no it's not cooked yet because it's still firm inside it's not blending properly okay process down please - how beautiful is that that's shitty okay mushrooms garlic chilli streaky bacon smug quencher guess what there come on this is England some fresh peanuts a fresh frozen look at that also I want a nice full Porto carbonara okay again prep the single with a peas in there lightly toasted [Music] [Music] it's very important water this is start creating a really nice base to wrap all that spaghetti around this ingredient okay did we don't put the water in there the eggs cook very very quickly and you have a problem it comes gives your grainy so this is really important sign now from there get up get everything ready chop your parsley raising over finish at the very end how long left please um you have three minutes left two days left we've been fine we're gonna climb Parsi gonna make it today I think we're mates today just chop the parsley once don't go too crazy right faster we get the corner already down gasping go on please again this is about 30 seconds away go against the scene it oh is it though and if your fingers go through that gently okay it literally signifies it's done okay so look just that it should just break off yes that sticks on the scene is done [Applause] when given this problem please hand answers right time to dress the custom done as you can see it sticking to the ceiling one more test I think you need 10 more seconds hello we gotta figure please yeah okay okay call is over drain just a touch season the pasta again there for watch this is the most complicated part now get your spaghetti I just be getting into the mix cut down cut down please no mixed up first this is where it gets tricky eggs in turn the gas down now we have to cook this out nice yeah okay nice twist let's forget it twist it round garnish I never have time for fresh parmesan hello hello hello 20 seconds oh bloody brilliant now let me give this to the neighbors I said to stay close love our neighbor how wait to see you next week you

Channel: Gordon Ramsay

Views: 6,765,619

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Carbonara, gordon ramsay carbonara, gordon ramsay carbonara recipe, gordon ramsay cooking, gordon ramsay cooking tips, gordon ramsay in 10, ramsay in 10, carbonara recipe, carbonara ramsay in 10, carbonara ramsay

Id: 5t7JLjr1FxQ

Length: 14min 3sec (843 seconds)

Published: Sun May 03 2020

Reddit Comments

[u/Thunderwoodd]

I love that he’s just as bossy with his daughter. I was half expecting him to call her a fucking donkey.

[u/SneakyKain]

Did it have ham it in? Is it more like a British carbonara? (If my grandmother had wheels she would have been a bike..)

[u/Rebel_bass]

If my grandmother had wheels, she would have been a bike.

[u/mjbarb]

Say Pan Down, one more time

[u/Discopants180]

Tagliatelle works way better for pretty much every variation of carbonara.

[u/[deleted]]

Certainly not traditional

[u/Mr_Athos_esq]

His neighbors must love him.

[u/ChuckFeathers]

But is it " authentic"?

/s

[u/moistpoopsack]

My mild dyslexia thought this said corona