Gordon Ramsay's 10-minute carbonara
ANTI-CHEF · ♥ 1.8K likes · 35.9K views · 5 min video
Read about bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 125 g spaghetti
- 2 tbsp parsley
- 80 g streaky bacon
- 2 cloves garlic
- 2 whole mushrooms
- ½ whole scotch bonnet
Cut the streaky bacon into small lardons; thinly slice the garlic and mushrooms; prepare half a scotch bonnet.
Heat olive oil in a frying pan over medium heat; add the bacon and crank in black pepper.
Bacon in the pan, spaghetti in the pot
- olive oil
- black pepper
Add the spaghetti to the boiling water and cook 10 minutes, until al dente.
After two minutes, add the garlic, mushrooms and scotch bonnet to the bacon.
Mixing the egg yolk and Parmesan
- 2 whole egg yolks
- Parmesan cheese
- milk
Mix the two egg yolks with Parmesan, a little milk and a touch of water.
- water
- 30 g frozen peas
Add the frozen peas to the pan; chop the parsley.
- pasta water
Add pasta water to the pan, then the spaghetti; stir and toss to combine.
Combining pasta and pasta water
Season with black pepper and salt, turn the heat off, then add the egg mix and keep stirring so it does not scramble; add the parsley.