‘It doesn’t have any cream in it!’ John Torode issues a cautionary note about the components in the pasta carbonara recipe.

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‘It doesn’t have any cream in it!’ John Torode issues a cautionary note about the components in the pasta carbonara recipe.

JOHN TORODE has posted his version of a famous Italian dish, spaghetti carbonara, telling followers that cream isn’t required to make the sauce creamy.

Celebrity MasterChef hosts John Torode and Gregg Wallace are back with a new season. Viewers on BBC One have been watching their favorite celebrities compete in the infamous cooking and kitchen challenges. The Australian chef challenged the participants to make a classic spaghetti carbonara in just 20 minutes in a previous show. Here’s how John recommends making the Italian dish with egg instead of cream.

“A bowl of pasta flavored with bacon and the sauce made from an egg, with loads and heaps of cheese,” John describes the dish.

He did say, though, that his spaghetti carbonara “doesn’t have cream in it,” unlike some other versions.

Ingredients:

250g bacon, smoked

Salt

1 tablespoon olive oil

2 tbsp oil (vegetable)

1 tsp pepper (ground)

pasta (600g)

2 organic eggs, big

100g Parmesan and Pecorino Romano cheeses, grated

To garnish, chop a handful of parsley.

Method:

The first step is to roll out the fresh pasta, which John explains as follows: “Start with a thick roller and gradually make it thinner, thinner, thinner.”

“At this point, it’s translucent, and that means it’s good pasta.”

The pasta must then be sliced into “beautiful [spaghetti]strands.”

The “pasta goes in [to boiling water]and it just takes two minutes” once this stage is completed.

While the pasta cooks, cut the smoked bacon, and John recommends trimming the fat first.

He tells MasterChef viewers, “There’s rind on it, and we don’t want rind.”

After slicing off the bacon skin, place it in a hot frying pan with a little oil to “sizzle” the bacon.

One full egg and one egg yolk are cracked into a bowl and kept aside for later use to make the creamy sauce.

“Right into the skillet [with bacon]as soon as the pasta is done,” the chef continues.

“I’ve taken it [the pan]entirely off the heat, and you add the cheese on top, Pecorino and Parmesan – I prefer to use a combination.”

The egg is being taken. “Brinkwire News in Condensed Form.”

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