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  • we owe neighbors love thy neighbor.

  • Now welcome Grams in 10.

  • Hope you well, One amazing week.

  • It's bean.

  • First of all, a big thank you.

  • On day 40 off this tough, demanding pressure is locked down.

  • The NHS workers have done an amazing job.

  • And also, you know, it's not just during the day and, you know it's a 24 hour system.

  • They have you looked at the numbers that are decreasing.

  • The amount of effort putting across the country is exemplary.

  • Thank you so much.

  • It's now Colonel Tom Moore.

  • He's 103 days old exhorting he did get over 30 million.

  • Congratulations, sir.

  • I hope you got spoilt.

  • Rotten on that fly by with those incredible aircraft was amazing.

  • Now we're gonna do a spaghetti cover Now we'll do something.

  • Fingers crossed for the first time this month.

  • 40 days locked down under 10 minutes, fingers crossed.

  • We have a new director of photography today.

  • You may know her, but let me introduce you to us.

  • E o seller.

  • Okay.

  • I'm gonna drink Ugo, wake the Spanish at your way.

  • Hello, dudes.

  • He's got his new shoes on.

  • Finally, some new shoes on.

  • Oh, some Wellies as well.

  • Oh, no.

  • What happened?

  • You just spin around is he has a nice cool jeans on tight is Look, look, the skinny man.

  • Skinny man.

  • Dude, you ready for some carbonara?

  • Dude, you ready for some carbonara?

  • Okay, let's go.

  • I said I promised 10 minutes.

  • Now, I know I've seen sort of picking up over the last couple of weeks, but it's been a business.

  • It's been a busy couple of days, right till he set the clock here we Oh, let's go, please.

  • No.

  • Uhh!

  • Thomason!

  • Russell, pull up.

  • Pull It started, you know, hold up.

  • I didn't say starting.

  • Stopping really?

  • Seriously.

  • Stop throwing a tantrum and go where the couple are confronting.

  • Um, Italy.

  • Can you guess where in Italy.

  • Oh, my goodness.

  • May I told you that e knew that, right?

  • Get your water boiling.

  • Let's start the clock.

  • No, no, no.

  • Because I hadn't actually started cooking yet.

  • This is the prep.

  • Okay, right.

  • So smooth water.

  • Get the lid back on.

  • Okay, get the gas on a nonstick pan.

  • Okay.

  • Nothing in there.

  • Get the gas on to get that nice and hot.

  • Okay, Now, from there on down down, Down, please pan down, please panned out.

  • I know there's a few freaking 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 mentality the cheek on there's no cream and there's a touch of garlic.

  • But, hey, this is Cornwall.

  • So you're calling first.

  • Love thy caramel.

  • Come.

  • Honestly, you give us Gino D Campo, so at least we give you is a mushroom.

  • So God, what were some Pisa's?

  • Well, so pan down, please.

  • Fresh frozen garden peas.

  • Beautiful bacon.

  • Here.

  • Okay, we've got some smoked streaky bacon.

  • Normal street bacon touch from fresh egg yolks on and beautiful spaghetti.

  • Take between seven and nine minutes.

  • Al dente.

  • Cut mushrooms.

  • I've got a little chilly there grana padano or Parmesan, some garlic and a touch of chile to give it some heat on.

  • I've never been a big fan off parsley, especially they just dumped on the side of the place and was chopped that finish that in a great cup.

  • And I was always done with some amazing back Matilda stock car.

  • Let's know, right?

  • First things first.

  • Get your pastor in some of do a double portion, So literally take a little curl like that in announce.

  • Okay, hold it.

  • Nice.

  • And phone Open up.

  • Hills and down.

  • Down, down.

  • Keep up in.

  • Okay, let it melt.

  • Don't break it.

  • I just twist that around.

  • Okay, Twist that around, but don't break it.

  • Okay, well, those nice long strands.

  • Okay, Now from there, live back on.

  • Bring that up to the ball.

  • Now.

  • Like I said, the classic carbonara is done with a little bit, but we're gonna get a little bit more sort of exciting and just cut these lines into nice chunks.

  • Okay?

  • From there, I mix it with a smoked bacon to give you that nice, smoky bacon flavor.

  • Okay, I'm not blue cleaning.

  • Their change your mind on the milk.

  • I'm gonna put a little bit of creme fresh in there now.

  • Why streaky bacon You're asking.

  • Okay, it's got the most amazing flavor, but more importantly, it's got a lot of fat on there, So we get that nice and crispy, Okay?

  • Smoked bacon cut into large sort chunks.

  • Almost like big alarms.

  • Then just go through them about two inches long.

  • No.

  • Why Don't you see the difference when you use streaky bacon from that bacon?

  • Okay, startup.

  • Which is a touch of olive oil.

  • Just a touch.

  • Okay, Now that water's boiling, take the lid off.

  • Turn that around again.

  • That stops the spaghetti from breaking up.

  • Okay, now, from their bake it in.

  • Okay, now it starts looking rather large.

  • Okay.

  • I like a lot of bacon in my carbonara.

  • I want to get that really nice.

  • You can, right?

  • Okay.

  • From there.

  • So that brought over.

  • Okay, Now get the patient, okay?

  • And start spreading it across the pan.

  • Nice and flat.

  • Okay, I'm from there.

  • You'll see that Really nice.

  • And crystal, the things we're here is to make sure we've got a real nice color on the baking now.

  • Black pepper in.

  • Okay.

  • Why are we doing that?

  • Sort of.

  • Pete's going in there from there.

  • Take your garlic.

  • I like leaving the guard again.

  • Slice of nice and tingly.

  • Okay.

  • Mhm.

  • You can actually keep them whole and take them out before you serve it.

  • But in, like, so on, then.

  • Literally lift him up.

  • 2.5 minutes down.

  • Thank you.

  • Thank you.

  • That means 10.5 minutes left.

  • Be positive, please.

  • Silver.

  • Let's go.

  • Yeah, and down and down.

  • Please.

  • Please stop messing around.

  • Look at that.

  • Come on.

  • The bacon.

  • Have you.

  • Is that okay?

  • Now this past of all the pan, Pan up a lot of water.

  • Don't do a facial on my phone Held up to me, for goodness sake.

  • It's not all about you.

  • It's about the It's all about the carbonara.

  • Yeah.

  • No, you turn that around.

  • That past the water is gonna be absolutely crucial in a minute.

  • It's not missing out.

  • You put me off doing your community.

  • Naughty mushrooms.

  • They're slicing to Findling.

  • Okay, I want a little bit of sort of color on there, but the mushrooms give it a little bit of body on more broadly sometimes.

  • We just got a bit of bacon.

  • Spaghetti?

  • You sort of look for the ingredients.

  • But look, Yes, Jr.

  • Stop it, please.

  • Now, now, from their spit that out.

  • Hello?

  • Look at that pond.

  • Down, please.

  • Come down.

  • Got stuck in there on a lightly salt that now.

  • Okay.

  • A touch off black pepper and a touch of salt in there.

  • This is a secret for me.

  • Just one beautiful red chili.

  • I know you're gonna go hopping mad.

  • Why?

  • There's something quite glorious about having the most amazing heat inside this incredible carbonara.

  • I don't think you should have put chili in it.

  • Just material, please.

  • It's a touch of chile looking at that chili pan down.

  • Now, I'm planning out all the bacon and mushrooms.

  • Don't walk out the mushrooms, the color on the bacon, and then after that, like the color on the mushrooms.

  • Okay, but look at the Super Bacon.

  • It looks expensive.

  • Bacon.

  • Now, because of that, that's gone.

  • And that flavors in there.

  • Okay, from there, I got my eggs.

  • Okay.

  • I want a great from brother Padilla inside the eggs.

  • Now.

  • I said you use a little bit of milk if you don't use any milk.

  • What happens?

  • The actual carbonara gets sort of very sticky, cloying.

  • Having you want a little bit of texture in there.

  • Some great.

  • Some Parmesan on top, off the eggs on.

  • Then Look, a nice spoon of creme fresh.

  • Of course, milk is fine, but it just stops the whole mixture going dry.

  • Really important.

  • How long you have?

  • Five minutes.

  • 10 seconds halfway.

  • Here we go.

  • Now look at that hand down, down, down, please.

  • Oh, my goodness.

  • Okay, look.

  • So you mix that up.

  • The creme freche is really important.

  • We put a little touch of water in there.

  • Okay?

  • Should pass the water in there.

  • I know.

  • I know that this height or cook the eggs.

  • Okay.

  • Excuse me.

  • Who's in charge here?

  • Hello, Now gone there.

  • Look, it always sort of a liquid consistency.

  • That's really, really good, Right?

  • Let's check the past.

  • It's been in for sort of 44 half minutes.

  • You always tell it's not cooked yet because it's still firm inside.

  • There's not bending properly.

  • Okay, lift that up.

  • That speed up the process.

  • Back down, please.

  • Chills.

  • Now look at that color.

  • How beautiful is that?

  • That Chile.

  • Okay.

  • Mushrooms, garlic, chili, streaky bacon.

  • Smoked bacon.

  • Guess what next?

  • Come on, This is in the fresh peas.

  • Fresh, frozen.

  • Look at that.

  • Also, I want a nice full portion of carbon are okay again.