Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes!

Gordon Ramsay

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Transcript

00:00Richard Blaise, I hope you enjoy that.

00:06Welcome to Next Level Kitchen, where I'm going to be showing you

00:09some more exciting recipes full of tips and tricks

00:11to help take your cooking to the next level, I promise.

00:14And today I'm putting the challenge out there

00:17because I love pressure and, more importantly,

00:19I've done it many times before.

00:21Now, this is a Next Level dish in just ten minutes.

00:23That's right, I'm going to show you how to make

00:25a delicious pasta dish in just under ten minutes.

00:29Richard Blaise, watch closely.

00:32Right, let me take you through the ingredients, shall we?

00:34So I'm going to be using a spaghetti.

00:37Cappellini will take four minutes.

00:39This spaghetti takes sort of eight to nine minutes

00:41in boiling salted water.

00:43A nice little bit of pecorino to finish.

00:45And then from there we've got some beautiful little lardons.

00:48It's a sort of cured pancetta.

00:51Frozen peas.

00:53Some chilli flakes.

00:55A little head of lettuce, a cos lettuce.

00:57Fresh herbs, fresh parsley, chives, basil.

01:00And then from there a whole chilli

01:02and a couple of cloves of garlic.

01:04A knob of butter.

01:06And this, a ladle, because we're going to be using

01:08the pasta water into the final dish

01:11because that is where the magic is.

01:13It's the starch from the pasta that helps thicken the sauce.

01:16This can be done without the bacon

01:19and literally can be just done with the fresh peas.

01:21But the lettuce, for me, is what gives it the vibrancy.

01:24This is a dish that I'll sort of eat the night before a big run

01:28because it's just hearty, delicious

01:30and, more importantly, so easy to do.

01:32Right, let's have ten minutes on the clock.

01:34Please, Richard, watch carefully.

01:36When I say salt that water, I mean really salt the water.

01:39It's almost got a taste of the sea

01:41because you're sort of basically,

01:43you're making the pasta taste delicious,

01:45as opposed to bland.

01:47Now, pasta in.

01:49Straight in, get your tongs.

01:51Lid on, straight in.

01:53And then just twist it like that.

01:55Literally the minute it's in.

01:56And that helps break it up and stops it from sticking together.

01:58Lid back on.

02:00And that is going to take eight and a half minutes.

02:02Now, pan on, nice and hot.

02:06Let's start this amazing rendering process.

02:09This is just chopped bacon

02:11and I want to put it into the pan

02:13and start, literally, rendering the fat out.

02:16OK?

02:17I already can smell that really nice crispiness.

02:20So, get your spoon and just literally push that down.

02:24And these little lardons

02:26start taking on a little bit of texture and crunch.

02:31But more importantly, that fat's rendering down.

02:34A tiny touch of grape seed

02:36and that will speed up the process.

02:38Now, we've got the momentum in the pan

02:41and literally give that a light seasoning, OK?

02:45It's almost more pepper than salt, OK?

02:48Now, from there, you hear that noise.

02:51That means all the water's evaporating, which is great.

02:54We get really nice and crispy in the flavour.

02:57Now, get your garlic.

02:59Again, just slice them nice and thinly.

03:02It's in little shards, OK?

03:05The beauty of this dish is that it's almost ingredients that you've got

03:08just hanging around.

03:10Store-bought pasta, garlic in the fridge,

03:14and a little chilli.

03:15Garlic goes in.

03:17Open up those shards.

03:18And that's why I don't slice it too fine,

03:20because it burns quickly, OK?

03:24And then I want to get that really nice and toasty.

03:27Toasty, basically, I mean caramelised.

03:30Flavour on the bacon, onto my garlic, OK?

03:35Now, all I'm doing at the bottom here

03:37is just wiping up with this spoon,

03:39so I'm just lifting off all that amazing flavour.

03:42And look, that's really starting to work beautifully.

03:46The chilli.

03:47I like a little bit of heat with this pasta.

03:49Pasta's quite dense, and so I'm going to keep the seeds in.

03:53Nothing wrong with that, OK?

03:55A little bit of heat.

03:56And then from there, literally, back in to my pan.

04:01And now I start with my butter.

04:04If I put my butter in too early, OK, it boils the bacon.

04:07So a really nice tip is that you get all that fat rendered down,

04:10and then you add the butter.

04:12And because the oil has come out of the bacon,

04:14the butter won't burn.

04:15It's really important.

04:17So this is where we start the process of the sauce, OK?

04:21Now, look at that.

04:22The chilli, the garlic and the bacon doing beautifully.

04:28Now, how do we freshen this thing up, OK?

04:30This is a really simple pasta to do in literally under ten minutes.

04:35Now you can see the collection of the butter and the oil

04:37frothing away together.

04:39Nothing's burning, so I can intensify the heat.

04:42Check on my pasta.

04:43We're three minutes in.

04:44Just give that a nice little turnaround.

04:46Stop it from separating.

04:48Really heavily salt that water.

04:50It makes a massive difference when you cook pasta in salted water.

04:54Look, beautiful.

04:56Now, I've got my frozen peas.

04:59They go in right now.

05:02They need to defrost, OK, and they need to cook.

05:06Again, mix that in, get the ratio right.

05:09I've got sort of one-third peas, one-third bacon,

05:12the rest is garlic and chilli.

05:14Again, a little touch of butter all the way around.

05:19And now I'm going to freshen up this mixture

05:21with some really nice fresh herbs.

05:23First off are the chives.

05:25I don't want the chives sort of left into nice battens.

05:28I don't want them chopped too small.

05:30Chefs are obsessed with chopping chives so fine

05:32all the goodness has gone.

05:34So I keep them nice and whole and they go in

05:36and it gives that really nice light sort of onion flavour.

05:40The parsley, I just hold down and just chop through roughly,

05:45but not twice the same leaf.

05:48Again, that goes in.

05:50And then finally, my basil.

05:53Roll it up into a big cigar, slice through,

05:56keep it very robust.

05:58And again, in.

06:01Now, the flavour profile in here is off the charts, OK?

06:06It looks healthy and all those herbs are now literally

06:10lifting up the flavour of the bacon, the peas, the garlic

06:14and that chilli.

06:15Love it.

06:17You can see the sauce starting to work now

06:19where it's got this nice little sort of reduction going on.

06:24From there, we'll take a little bit of stock,

06:27a little touch of veg stock,

06:29literally in.

06:30A couple of tablespoons.

06:32In we go.

06:33And now, just going to up the ante on the seasoning.

06:38Bring that together, cook all those herbs through.

06:40Check on my pasta.

06:42Time, please.

06:43Five minutes.

06:44Five minutes.

06:45Halfway.

06:46Halfway.

06:47Pasta's three minutes away.

06:49Now, this is where it goes up into a different level.

06:52Lettuce.

06:53This kind of inspiration came from working in France

06:57where we had fresh peas finished with bacon and lettuce.

07:00It's the same with pasta.

07:02It's beautiful.

07:03Cut the lettuce heads in half and literally just slice.

07:06I almost like this sort of salad to sort of better tasting

07:11than fresh spinach.

07:13It sort of gives a really nice lightness to the pasta

07:15but more importantly, it goes in at the very end.

07:19Now, 50% lettuce is water so don't go too early with that, OK?

07:23Leave that ready to go.

07:25I'm going to fold that in when that pasta's cooked.

07:27Now, I'm going to start making my sauce, OK?

07:31Adding the butter to the stock and then from there,

07:35I'm going to take out a little touch of the pasta water.

07:39I told you the bit with all the starch.

07:41Just a ladle and put that in there.

07:44And that naturally starts picking up that beautiful sauce.

07:48Now, bring it together.

07:50And look at that flavour.

07:52We start correcting the seasoning now, OK?

07:56Taste.

07:58Mmm. Delicious.

08:01Really delicious.

08:03Again, in.

08:06Pasta, literally one minute, out.

08:10Now, reduce that down.

08:12And you can see that getting really nice and thick, OK?

08:14Lettuce goes in at the very end.

08:17And then finally, I'm going to take our lemon.

08:20Our lemon goes in now.

08:22And again, that with the bacon and the peas and the lettuce is incredible.

08:28Nice. Reduce this down.

08:30So it almost becomes nice and shiny.

08:32So it becomes a really nice sort of pea, bacon, herb sauce.

08:40From there, take the lemon.

08:43Squeeze that fresh lemon juice over that.

08:46Now, we've got a touch of acid.

08:50Mmm. That is delicious.

08:52It's like this fresh spring garden.

08:54It's absolutely packed with flavour.

08:56Pasta.

08:59Time, please.

09:01Wow.

09:03So the pasta we're sort of looking for needs to be a little bit sort of translucent.

09:08You want a bit of a bite on there.

09:11Mmm.

09:1330 seconds.

09:15Look at that.

09:17Look at that. So beautiful.

09:26Here's the exciting thing about this dish.

09:28It's the kind of dish that can be done whilst you're waiting for the pasta to be cooked.

09:32And so I've done this literally in six minutes.

09:35And so you can use a thinner pasta.

09:38Cappellini literally takes 90 seconds.

09:41But the spaghetti, I can really cook with the spaghetti.

09:44It doesn't break down like the cappellini would.

09:46So I love it now because, look, I call it the magical moment

09:49where all that concentration is coming into one beautiful sauce.

09:53And you can see how it's all glazed beautifully.

09:56And I've made this really nice, fresh, herby, spring, delicious sauce.

10:00And now I'm going to start adding my pasta.

10:03I'm going to leave the momentum.

10:05Don't over-drain the pasta. Leave the momentum of that in.

10:08And here's where a lot of chefs make the mistake

10:11of dumping too much pasta in without mixing it through first.

10:14I'm mixing first. Mix, mix, mix.

10:17And another tip is don't add all the pasta

10:20because then you can't see the greenery.

10:22And, look, mix that in. Let it drain.

10:26I want some water shaking in there. And then again, in.

10:29And now, look, I've got a nice, even distribution of all that goodness in there.

10:34And now I start the magic.

10:37My lettuce goes in.

10:39And I just very gently fold that in.

10:43I turn the gas off.

10:45And, look, what started off with a really nice, humble bit of bacon in the pan

10:52has got elevated to this beautiful, rich, spring, delicious pasta dish.

11:00Now, when we come to plate, it's really important.

11:04Mixing that pasta in and not going too fast is absolutely crucial, OK?

11:10So you can see why I put the pasta in a third, a third, and a third.

11:15Mix it round.

11:17And then just grab the tongs, go over the bowl,

11:21and look at that deliciousness, honestly.

11:25Like I said, ahead of a big run, ahead of a big swim,

11:30big bike ride the night before, this is my go-to, honestly.

11:35There's enough in there for three of you.

11:38And then I've got that nice, even distribution of the pasta mixed through the greens.

11:44And then, look, that honestly sits on there.

11:50And because of the sort of pick-me-up dish that I use in training,

11:55I go a little light on the beautiful red pepper flakes.

12:01And then, finally, get my aged parmesan and then just go over right at the very end.

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