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.

Create this evening with peas in their lightly toasted on from there till planned out, please.

Now, look at that, Mr You'd be done.

E told you too much I'm always right.

E Take minutes on.

You know what was your angel, lady?

I would never write all the time.

18.

You know, it's not.

It's not Always drags right.

Pick up a little strange between I'm a little touch crunching.

Should be 77 half minutes.

That's al dente because we had a storm.