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

The king of the of the 10 minute clock returns! As Gordon is putting himself to the challenge to make a delicious pasta in just 10 minutes! Using mostly ingredients that could be in your refrigerator, Gordon is taking his Ramsay in 10 Style Cooking to the Next Level! Watch closely Gino!

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INGREDIENTS
Kosher salt
1 pound dried spaghetti
4 ounces pancetta, cut into lardons
1 tablespoon grapeseed oil
Freshly ground black pepper
2 large cloves garlic, sliced
1 fresno chili, sliced
4 tablespoons unsalted butter, divided
½ cup frozen peas
1 bunch chives, roughly chopped
1 bunch parsley, roughly chopped
1 bunch basil, roughly chopped
¼ cup vegetable stock
1 head green leaf lettuce, roughly chopped
1 lemon, zest and juice
Chili flakes, for finishing
Grated pecorino, for garnishing

PROCEDURE
1. Place a large pot of water over medium high heat and bring to a boil. Once boiling, salt the water generously and add in the pasta. Stir the pasta to make sure it does not stick together and continue boiling until al dente, about 8-9 minutes.
2. In a large skillet over medium heat, add the pancetta and grapeseed oil and cook until the lardons begin to caramelize, about 3 minutes. Season the pancetta lightly with salt and freshly ground black pepper.
3. Add the garlic and fresno and continue cooking until fragrant, about 2 minutes. Add 2 tablespoons of butter and continue cooking until the butter has melted completely.
4. Add in the frozen peas and continue cooking until they begin to soften, then add the chives, parsley, basil and vegetable stock. Season the sauce lightly with more salt, and add another 2 tablespoons of butter. Continue cooking until the butter has melted completely.
5. Add ¼ cup of the pasta cooking water, lemon zest and lemon juice to the pan and stir to combine.
6. Gradually add in the cooked pasta, tossing between additions to coat the pasta with the sauce completely.
7. Serve the pasta with a sprinkle of chili flakes and freshly grated pecorino.

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Gordon Ramsay Makes a Pasta Dish with Household Ingredients in Just 10 Minutes
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #NextLevelKitchen

Richard Blaze I hope you enjoy
that 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 10 minutes
that’s right I’m going to show you how
to make a delicious pasta dish in just
under 10 minutes Richard Blaze watch
closely right let me take you through
the ingredients shall we so I’m going to
be using a spaghetti capalini will take
4 minutes this spaghetti takes sort of 8
to 9 Minutes in boiling salted water a
nice little bit of uh peino to finish
and then from there we’ve got some
beautiful uh little lons it’s um sort of
cured Panetta frozen peas um some chili
flakes a little head of lettuce a CA
lettuce some fresh herbs fresh parsley
chives Basel and then there a whole
chili 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 cuz 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 10 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
you’re making the pasta taste delicious
that’s supposed to Bland now Pastor 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’s
going to take 8 and 1/2 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 get your spoon
and just literally push that down and
these little lad on start taking on a
little bit of texture and CR
but more importantly that Fat’s
rendering down a tiny Touch of grape
seed and that will speed up the process
now we 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 can hear that
noise that means all the water is
evaporating which is great we get really
nice and crispy in the flavor now get
your garlic again just slice them nice
and thinly to little shards okay the
beauty of this dish is that it’s almost
ingredients that you’ve got just hanging
around starb pasta
garlic in the fridge and a little chili
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 I mean
caramelized flavor on the bacon onto my
garlic okay now what I’m doing at the
bottom here is just wiping up with this
spoon so I’m just lifting off all that
amazing flavor and
look that’s really starting to work
betiful for chili I like a little bit of
heat with this pasta pasta’s quite dense
and so I’m going to 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
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 chili 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 10
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
with 3 minutes in just give that a nice
little turnar around stop it from
separating really heavily salt that
water it makes a massive difference when
you cook pasta in salted water look
beautiful
now I’ve got my frozen peas they go in
right now need you to defrost okay and
need to cook so again mix that in get
the ratio right I’ve got sort of 1/3
peas 1/3 bacon the rest is garlic and
chili again a little touch of 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 and I want the chives sort of
left into nice battern I don’t want them
chopped too small more chefs are
obsessed with chopping chives so fine
all the goodness has gone so I keep them
nice in the hole and they go in it gives
that really nice light sort of onion
flavor The Parsley I just hold down and
just chop through roughly but not not
twice the same Leaf again that goes in
and then finally my Basel roll it up
into a big cigar slice through keep it
very
robust and again
in now the flavor profile in here is off
the charts okay it looks healthy and all
those herbs are now literally lifting up
the flavor the bacon the peas the garlic
and that chili 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 I’ll take a little bit of
stock little touch of veg stock
literally in 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 5 minutes 5 minutes halfway
halfway passes 3 minutes away now this
is where it goes up into a different
level lettuce this kind of inspiration
came from uh working in France where we
had fresh peas finished with B bacon and
lettuce it’s the same with pasta it’s
beautiful cut the lettuce heads in half
and let 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 fold that in when
that pasta’s cooked now I’m going to
start making my sauce sauce okay adding
the butter to the stock and then from
there I’m going to take out a little
touch of the past the water I told you
the bit with all the starch just a ladle
and put that in there and that naturally
starts thicken up that beautiful sauce
now bring it together look at that
flavor we start correcting the seasoning
now okay
taste m
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 going to take our lemon our
lemon goes in now and again that with
the bacon and the peas and the lettuce
is
incredible nice edice 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 delicious it’s like this fresh
spring garden is absolutely packed with
flavor
pasta
time
please
wow so the pasta is sort of looking for
needs to be a little bit sort of
translucent you want a bit of a bite on
there 30
seconds look at that so
beautiful here’s the exciting thing
about this dish is 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 6 minutes and so you
can use a thinner
pasta capalini literally takes 90
seconds but the spaghetti I can really
cook with the spaghetti it doesn’t break
down like the capalini wood so I love it
now cuz 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 freshh
Herby spring delicious sauce and now I’m
going to start adding my pasta I’m going
to leave the momentum don’t overd drain
the pasta leave the momentum of that in
and here’s where a lot of chefs making
the mistake dumping too much pasta in
without mixing it through first I’m
mixing first mix mix mix and another tip
is don’t add all the pasta cuz 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 now look I 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 AIG big swim big bike ride
the night before this is my goto
honestly there’s enough in there for
three of you and then I 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 pickme up dish that I use in
training I go a little light on the the
beautiful red pepper flakes and then
finally get my age 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