Gordon ramsay cooks carbonara in under 10 minutes ramsay in 10
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Date: 2020-05-03
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Comments and reviews: 10
Cheetah
I'm Italian but I don't really complain, this is a different recipe so I will respect that. However I will say that: 1) the best carbonara is made with prepacked spaghetti (made with hard weath, not soft. Carbonara is not a dish that wants fresh pasta. Fresh pasta is not the best pasta available, it depends! And fresh pasta is not even a thing in some regions in Italy. So good point Gordon. 2) he is making the english/american/international carbonara so it is not really a crime, I kinda like it, it is simply a different dish. 3) the pasta he is using, to me, has a strange yellow color. Probably is bad quality. 4) also the chili wow. didn't expect that. 5) The lid doesn't really speed up the cooking of the pasta. The temperature is the same, the excess heat goes to the rolling boil of the water. 6) In Italy those ingredients are used to prepare a woodcutter pasta, a not so famous recipe. 7) If it sticks on the ceiling, it is probably overcooked. 8) He is mixing the pasta first with the things in the pan and then pours over the sauce. Nothing really bad but usually I do differently because the oil/fat in the pan will grease the pasta and the sauce will probably slip through it, at least partially. 9) I just shut down the flame just before pouring in the eggs.
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I'm Italian but I don't really complain, this is a different recipe so I will respect that. However I will say that: 1) the best carbonara is made with prepacked spaghetti (made with hard weath, not soft. Carbonara is not a dish that wants fresh pasta. Fresh pasta is not the best pasta available, it depends! And fresh pasta is not even a thing in some regions in Italy. So good point Gordon. 2) he is making the english/american/international carbonara so it is not really a crime, I kinda like it, it is simply a different dish. 3) the pasta he is using, to me, has a strange yellow color. Probably is bad quality. 4) also the chili wow. didn't expect that. 5) The lid doesn't really speed up the cooking of the pasta. The temperature is the same, the excess heat goes to the rolling boil of the water. 6) In Italy those ingredients are used to prepare a woodcutter pasta, a not so famous recipe. 7) If it sticks on the ceiling, it is probably overcooked. 8) He is mixing the pasta first with the things in the pan and then pours over the sauce. Nothing really bad but usually I do differently because the oil/fat in the pan will grease the pasta and the sauce will probably slip through it, at least partially. 9) I just shut down the flame just before pouring in the eggs.
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marco
Dear Gordon, I love you from the bottom of my heart, and I think you are a great UK chef. But with the today video you literally KILL the carbonara for the second time in a row. Greetings from Cassino
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Dear Gordon, I love you from the bottom of my heart, and I think you are a great UK chef. But with the today video you literally KILL the carbonara for the second time in a row. Greetings from Cassino
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Bollywood
Pls ask your daughter to shoot with a landscape position with phone. don't shoot keeping phone straight it cuts the video and doesn't look cool n interesting! You should already know this!
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Pls ask your daughter to shoot with a landscape position with phone. don't shoot keeping phone straight it cuts the video and doesn't look cool n interesting! You should already know this!
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tricky
He's trying to put a patch on the bad performance with the real carbonara of a while ago, pretending now that he was joking. He actually made only a variation on papalina sauce.
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He's trying to put a patch on the bad performance with the real carbonara of a while ago, pretending now that he was joking. He actually made only a variation on papalina sauce.
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Papercop
As an italian I'm 500% ok with the concepts of british carbonara, vegan carbonara, experimental carbonara or whatever you may like, but jeez, don't call them just carbonara.
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As an italian I'm 500% ok with the concepts of british carbonara, vegan carbonara, experimental carbonara or whatever you may like, but jeez, don't call them just carbonara.
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MASTERED
7: 44 Gordon: just a touch of chilli Tilly: Thats a whole Chilly. Gordon: Just a touch of olive oil. Yt-comments: Thats the whole olive oil bottle you idiot sandwhich.
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7: 44 Gordon: just a touch of chilli Tilly: Thats a whole Chilly. Gordon: Just a touch of olive oil. Yt-comments: Thats the whole olive oil bottle you idiot sandwhich.
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NHLmasternator
I am sorry but that is in no way, shape, or form a Spaghetti Carbonara. I'm sure it's delicious but a Carbonara is a very specific thing in the Italian kitchen.
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I am sorry but that is in no way, shape, or form a Spaghetti Carbonara. I'm sure it's delicious but a Carbonara is a very specific thing in the Italian kitchen.
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Mina
For the geniuses in the comments, he is being sarcastic when he says fresh, frozen. Either way science tells us that sarcasm is not for dumb people, so have a fun day!
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For the geniuses in the comments, he is being sarcastic when he says fresh, frozen. Either way science tells us that sarcasm is not for dumb people, so have a fun day!
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Lee
When Gordon says Carbonara, then its Carbonara. the italian people just need to suck it up and accept it, i bet it is more tastier than your ancient italian recipes.
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When Gordon says Carbonara, then its Carbonara. the italian people just need to suck it up and accept it, i bet it is more tastier than your ancient italian recipes.
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taker
did i just hear Gordon say fresh frosen. lool there is no fresh frosen lol. i cant still remember kitches nightmare him yelling there is no fresh frosen lol: D
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did i just hear Gordon say fresh frosen. lool there is no fresh frosen lol. i cant still remember kitches nightmare him yelling there is no fresh frosen lol: D
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