Rachael Ray Teaches Sean Evans How to Make Pasta Carbonara | Sean in the Wild

[Music] hey what's going on everybody for first we feast I'm Sean Evans coming at you from the rachael ray prep kitchen where I'm joined by Rachael Ray funny finding me here weird weird we don't we're she's an award-winning TV host author media mogul celebrity chef and the only guest in hot ones history to ever mainline Blair's Megadeath sauce with liquid rage off of a spoon come on I want to be a girl who could you all number 10 but today it's me in the hot seat Rachael's gonna put me through a culinary crash course we're gonna be making a very special dish that you can make at home Rachel what are we making today and we are making my husband's favorite dish carbonara carbonara is bacon and egg pasta it's originally a Roman dish and most people think that it's made with cream it is not it is made with eggs and bacon in this case pancetta or guanciale my husband likes garlic and everything so we're gonna put plenty of garlic in ours but for carbonara it's really about the technique of making it and it's a very sexy dish it's simple but if you master it right and you make it chances are you're in saks a bachelor pad classy single I am this will help you I appreciate that that's what I did I need all the help I can get first of all it's a very quick cooking dish you're going to for every one pound of pasta you're going to bring to a boil five to six quarts of water whenever you cook dry pasta you have to season the water like liberally season the water she paper taste it with a spoon and say oh that tastes well seasoned you need a large skillet next to that you're going to put over very moderate heat put them next to each other so you can pull the pasta from the cooking water and drop it into the pan all right this is pancetta very sexy [Music] no but the dish itself okay just eating the pasta you know and it's silky creamy you know there's no cream in it yeah yeah how much cooking do you do you know you're somebody who's always champion that you don't need to be a classically trained chef in order to throw down in the kitchen and I'm one of these guys is so intimidated by pots and pans that I basically seamless every meal I'm like a latchkey kid you know so you literally don't cook Wow all right we're gonna have some stuff fall off a truck for you okay cool first of all choked up on your back come here and then curl your fingers around proper and then you're going to slice down and away from your body down and away from your body don't be afraid of the board down in a way don't saw how am i doing not terrible so hold this together always keep your fingers curled under when you're using a knife on this hand right like that's Paul yep all right and you move the knife along the cutting board and you keep moving your fingers back okay what we're gonna do is for one pound of pasta you need six yolks not bad very good put it over here now you got most of it garbage Bowl very good cracking on the counter how's that is that better no no we have found something you can do Oh for good good good five okay one more six don't ever let them tell you you can't all right dreams do come true okay this is a whisk and that's all you have to do to whisk go back and forth very fast don't hold it like a delicate flower hold it with your whole hand to get the power because you want to make whipped cream when there's there you go look at me whisk look at you let me cook that up alright whipping that work nice now you're going to add both of these cheeses harm and pecorino that Barinas sheep's milk cheese parmesan milk cheese pecorino is salty and tangy harm is buttered nutty we're gonna put in a fat handful of each cheese ok now you're ready to put stuff in the pan olive oil a little olive oil coat the bottom of the pan add all the pork and start breaking it up a little bit so you really do you have any equipment in your kitchen like a year ago like the pilot went out I my stovetop yeah and like I just haven't even addressed it you don't even have a stove I've like an oven but like it yeah I don't use the stovetop did you know that there are people like me out there no that's scary I mean everybody knows how to make something I thought ok so now that your pancetta has rendered some of its fats and it's starting to light brown a little bit shaking the pan good for you you can drop your pasta in the water huh or most of the pasta in the water get the wine little wine need to start drinking early today I think okay with a little wine in the pan and now we're gonna turn him down and then I just let him hang out till our pastas ready cool mixture pasta with your tongs really like pick it off just to get it going you need to change the temperature of these eggs and raise it so that they don't scramble when you put it in the pan while you're whisking I'm gonna pour this in there why 'allah whisking that's important this creamy sauce and it smells so good chew this pan we're now going to add a little pepper we'll salt it at the end cuz there's salt in the cheese so taste it and then add salt when you're cooking dry pasta you always read the side of the bag it'll say eight minutes or nine minutes or ten minutes right you stop cooking this 1 minute before that time so if it says eight cook at seven well I got it twice the box because it's going to continue to cook it's called carry over cooking it will continue to cook in the hot pan while you're tossing it with the sauce I feel like I'm getting my crash course this I feel like I'm gonna mess it up like six or seven times but that's why you do it right that's why you get on stage you know like no stand-ups gonna kill it the first time they hit an open by exactly and if you cook once you'll cook twice if you cook twice you'll cook three times you gotta get your training wheels going right I'm just gonna make the best spaghetti carbonara you ever seen in your life okay and I'm gonna send you a pic I have faith I really do you do I do not a lot but maybe a little boom now add your sauce and now we're going to keep this moving as it's picking up and bubbles see already how it's thickening up and bubbling yeah and getting silky and gorgeous it's all working together you know the sauce is helping to cook is soaking up this doesn't look like that's cream in it that's what everybody thinks there's cream in it it's not it's just properly made look how beautiful that is so yours we used all of your stuff it's generous of you to say that no we did it Utley it's all yours look sexy that is in there beautiful it's so sexy how is it I don't say this lightly it's the best pasta I've ever made in my entire life tire life I think you look gorgeous it is textbook that is exactly what carbonara is supposed to look like and there you have it now you know how to make perfect creamy spaghetti carbonara at home now I know how to make everything you for the credit don't it's amazing it's perfect it really is everybody grab a fork everybody I want for us come on get in here [Music]

Channel: First We Feast

Views: 747,090

Rating: 4.9118266 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, sean evans, rachel ray, sean in the wild, the rachel ray show, rachel ray pasta carbonara, how to make pasta carbonara, italian recipies, rachel ray recipe, rachel ray italian recipies

Id: kAFhKcMBQf4

Length: 8min 27sec (507 seconds)

Published: Tue Mar 27 2018

Reddit Comments

[u/SandwicheDynasty]

I'd love if the celebrity chefs of the world came together to craft Sean into a quality cook. I would tune in all the time to watch that.

[u/DumbassRetard1]

Sean's a great host and all, but he's so bad at cooking. I cringe every time he picks up a utensil.

[u/nochilinopity]

I can't be there only one who just kind of assumed Sean knew how to cook? Obviously the channel is very food focused and he's had many food personalities on the show. Cool to see Rachel help him out

[u/casewood]

My favorite dish is Carbonara as well, love that Rachel is on the right side of history with no cream. This video convinced me to have it for dinner as well

[u/dracomalfoy24]

Ladies, he's single!!! And gentlemen... no judgement.

[u/Bluutime]

I really enjoyed watching this episode of In the Wild. Sean is such a cool dude. He has a very considerate yet playfully professional disposition. The awkwardness from him in this was very endearing and refreshing to see somehow. I don't think ill care to ever see Hot Ones end, but I believe if or when it does, Sean will have a much more to deliver to us of his fans and new ones which he is most capable. My hope is that he gets to where he wishes to be - I really have enjoyed how basic Hot Ones has been, though. I say basic for lack of a better term.