Gordon Ramsay’s best ingredients for Carbonara
Carbonara is a classic dish made in most homes, but Gordon Ramsay has managed to showcase how to easily make this pasta in under ten minutes.
Now that the nights are getting much colder and darker, many people are searching for some rich comfort food to help warm themselves up after a long day, such as beef stew, steak pie or even a tasty cottage pie.
However, many people do not want to spend lots of time cooking in the evenings, and this simple pasta is perfect for anyone looking for something satisfyingly cheesy and creamy for dinner without too much effort.
This British version of carbonara contains a few more ingredients than the Italian way of making it, and cooking legend Gordon Ramsay has explained the main difference but joked he preferred his version of the dish over the more traditional recipe
In a video online, Gordon Ramsay said: “I know there’s a few of you freaking out that we shouldn’t be putting garlic, mushrooms, inside the carbonara but let me tell you something really important. In Italy, they do it with the guanciale – the cheek – and there’s no cream and a touch of garlic.”
How to make Gordon Ramsay’s 10-minute Carbonara
- 125g of spaghetti (4.41 ounces)
- 80g of streaky bacon or pancetta (2.82 ounces)
- 30g of frozen peas (1.06 ounces)
- Two eggs
- Two mushrooms
- One chili
- Two garlic gloves
- One and a half tablespoons of creme fraiche
- Two tablespoons of parsley
- Grana Padano or Parmesan cheese
- Olive oil
- Salt and pepper
- Non-stick pan
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To begin, cool the pasta. Simply take a pot, bring it to a boil and add your pasta. Make sure to follow the packet instructions on the pasta, but is should be cooked until the pasta is soft to the touch.
Next, place a pan on the stove on a medium-high heat. Add a teaspoon of olive oil and once the pan is hot add your bacon. Fry for around two minutes and then add garlic, mushroom and chilli. Season with pepper and salt then cook till both and bacon and mushrooms are golden in colour.
Add peas once your mushrooms and bacon are finished cooked. Once you are sure everything is cooked add three tablespoons of the pasta water to the pan.
In a bowl, add your egg and then grate 40g (⅓ cup) of cheese over them. Then ass the creme fraiche and mix together. Add one teaspoon of cold water to the mixture to give it a more liquid consistency.
Once the pasta is finished cooking, add a couple of spoonfuls of pasta water to the bacon mixture. Season the pasta to taste and then add it to the pan containing the bacon and mushrooms. Move it around to make sure it is fully incorporated and then add the eggy mixture after around 30 seconds.
Turn the heat down and keep mixing until fully cooked. Add parsley and more cheese if you desire, and your delicious yet quick pasta is ready to serve.
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