Gordon Ramsay's enticing spaghetti carbonara recipe that takes just 10 minutes

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Nothing suits a cold winter's day than a steaming plate of pasta, especially if it's a good carbonara.

The mouthwatering pasta features a silky cheese sauce, crispy bacon and fresh black pepper. Whilst other classic winter warmers like shepherd's pie or beef stew can take hours, you can whip up a plate of carbonara in no time.

To show the dish could really be cooked in 10 minutes, Gordon previously made the pasta live on YouTube, reports the Mirror. Gordon, who is now a dad of six, is filmed - and teased - throughout the clip by his daughter Tilly.

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Gordon Ramsay's take on carbonara requires minimal effort and just 10 minutes of your time. However, the chef admits traditionalists would be "freaked out" by his version which adds garlic and mushrooms to the mix.

He said: "I know there’s a few of you freaking out that we shouldn’t be putting garlic, mushrooms, inside the carbonara but let me tell you something really important. In Italy, they do it with the guanciale - the cheek - and there’s no cream and a touch of garlic."

How to make Gordon Ramsay's 10-minute carbonara

Ingredients

  • 125g of spaghetti (4.41 ounces)

  • 80g of streaky bacon or pancetta (2.82 ounces)

  • 30g of frozen peas (1.06 ounces)

  • Two eggs

  • Two mushrooms

  • One chili

  • Two garlic gloves

  • One and a half tablespoons of creme fraiche

  • Two tablespoons of parsley

  • Grana Padano or Parmesan cheese

  • Olive oil

  • Salt and pepper

Kitchen equipment:

  • Pot

  • Non-stick pan

  • Bowl

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Instructions

  • To start making the 10-minute carbonara, simply take a pot, bring it to a boil and add your pasta.
  • Follow the instructions on the pasta packet, and make sure it is cooked until the pasta is soft to the touch. Next, place a pan on the stove on a medium-high heat.
  • Add a teaspoon of olive oil and once the pan is hot add your bacon. Fry for around two minutes and then add garlic, mushroom and chilli.
  • Season with pepper and salt then cook till both and bacon and mushrooms are golden in colour.
  • Add peas once your mushrooms and bacon are cooked. Once everything is cooked, add three tablespoons of the pasta water to the pan.
  • Then grab your bowl, add your egg and then grate 40g (⅓ cup) of cheese over them. Add the creme fraiche and mix together. Then add one teaspoon of cold water to the mixture to give it a more liquid consistency.
  • Once the pasta has finished cooking, add a couple of spoonfuls of pasta water to the bacon mixture.
  • Season the pasta to taste and then add it to the pan containing the bacon and mushrooms.
  • Move it around to make sure it is fully incorporated and then add the eggy mixture after around 30 seconds. Turn the heat down and keep mixing until fully cooked.
  • Add parsley and more cheese if you desire, and your delicious yet quick pasta is ready to serve.

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