Gordon Ramsay’s quick spaghetti carbonara: you’ll want to try this (unless you’re Italian..)
We all know that Gordon Ramsay is no stranger to cooking under time pressure. But when it comes to this quick spaghetti carbonara, he has really stirred things up. Italian cuisine is already sensitive to innovation as it is, and Gordon Ramsay has done it again with his own twist on this classic. Italians even lined up in the comments of his YouTube video to express their outrage. According to them, this is anything but the real carbonara. “Merda!” they shout… But hey, you know how it goes with new dishes: those who don’t dare try it can’t pass judgment!
There are some dishes you can make time and time again that never go out of style. Spaghetti carbonara is one of them. It has everything: it’s creamy, savory and gives you that ultimate feeling of comfort. It’s a classic everyone knows, but it’s always surprisingly delicious. Especially in the winter months, when you’re craving something warming and cozy.
Gordon Ramsay’s quick spaghetti carbonara: this is what you need
Well, if you are curious about the quick and surprising twist Gordon Ramsay has given spaghetti carbonara, we have the recipe for you. Gordon Ramsay loves speed, convenience and flavor. And you can taste that in this quick carbonara recipe. Let’s start with what you need:
Ingredients:
Spaghetti – the foundation of your carbonara, of course!
Bacon – for that crispy bite.
Garlic – a little hint of heat.
Mushrooms – for extra depth of flavor.
Pepper – to give it that traditional carbonara kick.
Crème fraîche – for creaminess.
Peas – the ultimate upgrade, so why not?
Egg yolks – for that delicious texture and flavor.
Parmesan cheese – for a classic finish.
Parsley – for a fresh accent at the end.
How to make Gordon Ramsay’s quick spaghetti carbonara
Now, for the 10-minute meal we’ve all been waiting for, here’s the recipe.
Cook your pasta: Use a large pot of boiling water and add a generous pinch of salt. Cook the spaghetti until ‘al dente’.
Fry the bacon: Cut your pork belly slices into small pieces and fry them in a hot skillet. Let them become nice and crispy, making sure they separate well. Add black pepper for some extra heat.
Add the flavorings: Slice the garlic thinly and add it to the bacon. Slice the mushrooms and add them too. A little salt and pepper are essential, of course.
Build the sauce: Grate some Parmesan cheese and add it to a bowl with the egg yolks. Add a generous spoonful of crème fraîche as well. Mix everything thoroughly, then stir in a little pasta cooking water. Loosening it up a little doesn’t hurt!
Add the peas: Now comes the surprise: toss the peas into the skillet with the bacon and mushrooms. Stir everything well.
Combine everything: Add the cooking water (about 10 spoonfuls) to the pan and mix everything well. Drain the spaghetti just before it reaches ‘al dente’ and add it to the skillet. Turn the heat down low and stir in the egg mixture. Keep stirring until the sauce is deliciously creamy and the pasta is fully coated.
Serve: Garnish your dish with fresh parsley and extra Parmesan cheese. Serve it on a beautiful plate and you’re ready to enjoy a quick spaghetti carbonara that might even convince the Italians.
Here’s the video in which Gordon demonstrates it and gets all the Italians worked up:
Read also:
- How to make Gordon Ramsay’s classic cheeseburger
- Gordon Ramsay’s 10 tips for the best steak
- Recipe: Robert Kranenborg’s spaghetti carbonara
Recipe: Gordon Ramsay/YouTube
