Name: Rachael Ray Teaches Sean Evans How to Make Pasta Carbonara | Sean in the Wild
Uploaded: 2020-03-21T18:12:18.000Z
Duration: 8 min 27 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm Sean Evans coming at you from the Rachel Ray prep kitchen, where I'm joined by Rachel Ray.

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 Megadeth sauce with liquid rage off of a spoon.

Come on, I want to be a girl who could do number 10 but today it's me in the hot seat.

Rachel's gonna put me through a culinary crash course.

We're gonna be making a very special dish that you can make it home.

We're making my husband's favorite dish carbonara.

It's originally a Roman dish, and most people think that it's made with cream.

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 and ours.

But for carbon are, 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 make it.

First of all, it's very quick cooking dish you're going to for every £1 of pasta you're going to bring to a boil 5 to 6 quarts of water.

Whenever you cook dry pasta, you have to season the water like liberally season.

The water should never taste it with a spoon and say, Oh, that tastes well seasoned.

Next to that, you're going to put over very moderate heat.

You can pull the pasta from the cooking water and drop it into the pan.

Very sexy, you know, But the dish itself just heating the pasta, you know, in that silky and cream, even though there's no cream in it.

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, so you literally don't cook.

All right, we're gonna have some stuff fall off a truck for you.

First of all, choke 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.

Always keep your fingers curled under when you're using a knife on this hand, right?

And you move the knife along the cutting board and you keep moving your fingers back.

And that's all you have to do to whisk people back and forth very fast.

Don't hold it like a delicate flower with your whole hand.

Now you're going to add both of these cheeses, harm and pecorino, that merino sheep's help choose Parma's cow's milk cheese.

We're gonna put in a fat handful of each cheese.

Okay, Now you're ready to put stuff in the pan olive oil, a little olive oil, both the bottom of pan at all the pork and start breaking it up a little bit.

So you really do you have any equipment in your kitchen?

And like, I just haven't even addressed it.

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

stuff

weird

entire

technique