Gordon Ramsay Cooks Up a Simple and Easy Pasta Dish in Just 10 Minutes - 04-04-2024

Welcome to next level kitchen, where I'm going to be showing you some more exciting recipes full of tips and tricks to help take your cooking to the next level, I promise. And today I'm putting the challenge out there because I love pressure. And more importantly, I've done it many times before. Now, this is the next level dish in just ten minutes. That's right.

I'm going to show you how to make a delicious pasta dish in just under ten minutes. Richard Blaze, watch closely. Right, let me take you through the ingredients, shall we? So I'm going to be using a spaghetti cappellini. Will take four minutes.

This spaghetti takes sort of eight to nine minutes in boiling salted water, a nice little bit of pecorino to finish, and then from there, we've got some beautiful little lardons. It's a sort of cured pancetta, frozen peas, some chili flakes, a little head of lettuce, a cod lettuce, some fresh herbs, fresh parsley, chives, basil, and then from there, a whole chilli and a couple of cloves of garlic, a knob of butter, and this a ladle. Because we're going to be using the pasta water into the final dish, because that is where the magic is. It's the starch from the pasta that helps thicken the sauce. This can be done without the bacon and literally can be just done with the fresh peas.

But the lettuce, for me, is what gives it the vibrancy. This is a dish that I'll sort of eat the night before a big run, because it's just hearty, delicious, and more importantly, so easy to do. Right, let's have ten minutes on the clock, please. Richard, watch carefully. Right, when I say salt that water, I mean, really salt the water.

Okay. It's almost got a, like, taste of the sea because you're sort of. Basically, you're making the pasta taste delicious as opposed to bland. Now, pasta in. Okay, straight in.

Get your tongs lid on. Straight in. And then just twist it like that. Literally, the minutes in, and that helps break it up and stops it from sticking together. Lid back on.

And that is going to take eight and a half minutes. Now, pan on. Nice and hot. Let's start this amazing rendering process. This is just chopped bacon, and I want to put it into the pan and start literally rendering the fat out.

Okay, already you can smell that really nice crispiness. So take your spoon and just literally push that down. And these little lardums start taking on a little bit of texture. And crunch. But more importantly, that fat is rendering down a tiny touch of grape seed and that will speed up the process.

Now we've got the momentum in the pan and literally give that a light seasoning. Okay. It's almost more pepper than salt. Okay, now from there, you hear that noise. That means all the water is evaporating, which is great to get really nice and crispy in the flavour.

Now get your garlic again. Just slice them nice and thinly, little shards. Okay. The beauty of this dish is that it's almost ingredients that you've got just hanging around store bought pasta, garlic in the fridge and a little chilli. Garlic goes in, open up those shards.

And that's why I don't slice it too fine because it burns quickly. Okay. And then I want to get that really nice and toasty. Toasty. Basically.

Basically, I mean, caramelize flavour on the bacon onto my garlic. Okay. Now all I'm doing at the bottom here is just wiping up with this spoon. So I'm just lifting off all that amazing flavour. And look, that's really starting to work beautifully for chilli.

I like a little bit of heat with this pasta. Pasta is quite dense and so I'm gonna keep the seeds in. Nothing wrong with that. Okay, a little bit of heat. And then from there, literally back in to my pan.

And now I start with my butter. If I put my butter in too early, okay, it boils the bacon. So a really nice tip is that you get all that fat rendered down and then you add the butter. And because the oil has come out of the bacon, the butter won't burn. It's really important.

So this is where we start the process of the sauce. Okay, now look at that. The chilli, the garlic and the bacon doing beautifully. Now, how do we freshen this thing up? Okay, this is a really simple pasta to do in literally under ten minutes.

Now you can see the collection of the butter and the oil frothing away together. Nothing's burning. So I can intensify the heat. Check on my pasta. We're three minutes in.

Just give that a nice little turnaround. Stop it from separating really heavily. Salt that water. It makes a massive difference when you cook pasta in salted water. Isn't that beautiful?

Now I've got my frozen peas. They go in right now. Need to defrost. Okay. Need to cook done.

Again. Mix that in, get the ratio right. I've got sort of one third peas, one third bacon. The rest is garlic and chilli. Again, a little touch butter all the way around.

And now I'm going to freshen up this mixture with some really nice fresh herbs. First off are the chives. I don't want the chives sort of left into nice battens. I don't want them chopped too small. Chefs are obsessed with chopping chives.

So, fine. All the goodness is gone. So I keep them nice in the whole and they go in and it gives that really nice, light sort of onion flavor. The parsley, I just hold down and just chop through roughly, but not twice the same leaf. Again, that goes in.

And then finally my basil, roll it up into a big cigar. Slice through, keep it very robust. And again, in. Now, the flavour profile in here is off the charts. Okay?

It looks healthy. And all those herbs are now literally lifting up the flavour of the bacon, the peas, the garlic and that chilli. Love it. You can see the sauce starting to work now where it's got this nice little sort of reduction going on. From there, we'll take a little bit of stock, a little touch of veg stock, literally in, a couple of tablespoons.

In we go. And now it's going to up the ante on the seasoning. Bring that together, cook all those herbs through. Check out my pasta time, please. Five minutes.

Halfway. Halfway. Pasta's three minutes away. Now, this is where it goes up into a different level. Lettuce.

This kind of inspiration came from working in France, where we had fresh peas, finished with bacon and lettuce. It's the same with pasta. It's beautiful. Cut the lettuce heads in half and literally just slice. I almost like this sort of salad to sort of better tasting than fresh spinach.

It sort of gives a really nice lightness to the pasta. But more importantly, it goes in at the very end. Now, 50% lettuce is water, so don't go too early with that. Okay, leave that ready to go. I'm going to fold that in when that pasta is cooked.

Now I'm going to start making my sauce. Okay. Adding the butter to the stock. And then from there, I'm going to take out a little touch of the pasta. Water.

I told you the bit with all the starch, just a ladle, and put that in there. And that naturally starts picking up that beautiful sauce. Now bring it together and look at that flavour. We start correcting the seasoning now. Okay, taste.

Mmm. Delicious. Really delicious. Again, in pasta. Literally, 1 minute out.

Now, reduce that down and you can see that getting really nice and thick. Okay, lettuce goes in at the very end. And then finally we'll take our lemon. The lemon goes in now and again. That, with the bacon and the peas and the lettuce is incredible nice.

Reduce this down so almost becomes nice and shiny. So it becomes a really nice sort of pea bacon herb sauce from there. Take the lemon. Squeeze that fresh lemon juice over that. Now we got a touch of acid.

That is delicious. It's like this fresh spring garden is absolutely packed with flavor. Pasta time, please. Wow. So the pasta we're looking for needs to be a little bit sort of translucent.

You want a bit of a bite on there. Mmm, 30 seconds. Look at that. So beautiful.

Here's the exciting thing about this dish. It's the kind of dish that can be done whilst you're waiting for the pasta to be cooked. And so I've done this literally in six minutes. And so you can use a thinner pasta. Capellini literally takes 90 seconds.

But the spaghetti, I can really cook with the spaghetti, it doesn't break down like the capellini would. So I love it now because, look, I call it the magical moment where all that concentration is coming into one beautiful sauce. And you can see how it's all glazed beautifully. And I've made this really nice, fresh, herby, spring, delicious sauce. And now I'm going to start adding my pasta.

I'm going to leave the momentum. Don't over drain the pasta. Leave the momentum of that in. And here's where a lot of chefs make the mistake, dumping too much pasta in without mixing it through first. I'm mixing first.

Mix, mix, mix. Another tip is don't add all the pasta, because then you can't see the greenery. And look, mix that in, let it drain. I want some water shaking in there and then again in. And now, look, I've got a nice, even distribution of all that goodness in there.

And now I start the magic. My lettuce goes in, and I just very gently fold that in. I turn the gas off and look, what started off with a really nice, humble bit of bacon in the pan has got elevated to this beautiful, rich, spring, delicious pasta dish. Now, when we come to plate, it's really important. Mixing that pasta in and not going too fast is absolutely crucial.

Okay, so you can see why I put the pasta in a third, a third, and a third, mix it round, and then just grab the tongs, go over the bowl, and look at that deliciousness. Honestly, like I said, ahead of a big run, ahead of a big swim, big bike ride the night before, this is my go to. Honestly, there's enough in there for three of you. And then I've got that nice even distribution of the pasta mix through the greens. And then look that honestly sits on there.

And because of the sort of pick me up dish that I use in training, I go a little light on the beautiful red pepper flakes and then finally get my aged Parmesan. And then just go over right at the very end and look, that is my delicious, incredible spring. Amazing pasta. Richard Blaze, I hope you enjoyed that. Thank you so much for watching.

Now, please let me know in the comments what you think of the dish. And don't forget to subscribe for more exciting videos. Thank you.