Jamie cooks up a delicious meat-free alternative of a classic Italian meal, the carbonara. Subscribe to 4Food for more: bit.ly/30W3g38 Watch the FULL SERIES on All 4: bit.ly/2k3Tj4a #JamieOliver #Channel4 #4Food
Well I made this last evening (Valentines day) and it was stunningly good. I did a couple of changes, I took the lid off the pan for the last 15 minutes to release some of the moisture, I also added 75g of cheese instead of 50g and I did serve it would some grilled salmon, stunning stunning stunning, one for the list for the future, oh, and as I only used the whites of the leeks I froze the green parts (chopped up) so I can use in a leek and potato soup some time soon. . (zero waste)
I like Jamie, he's pleasant, explains things well and no silly drama or temper, and does nice, accessible meals often with an Italian flavour that suit my tastes. I'm making this tonight as a late supper, I have leeks, fresh pasta, oil etc, and didn't know you should slice lengthways first.
I made this last night and my husband groaned through his whole meal.....LOL We are not vegetarians! He was stunned:-) Your food combinations and your use of spices are a joy to cook.... and so wonderfully simple and delicious. Thank you!
I have done this for years, never called it carbonara though. What is great is to add a bit of smoked salmon. Just cut it in thin strips and stir through at the end.
I made a few slight changes like adding lots of fresh pepper, Chopped basil & parsley, less water, more olive oil & it was the bomb!!!! It’s also good with fancy tuna in oil can that I buy online !
Its pretty much just a big spring onion, very similar yet more mellow flavour, just make sure you wash them very well and chop off all the tough green leaves, just use the white core part for best results.
To anyone making this I think its worth slicing up the leak first really fine, they shop better while dry and you can get any grit or dirt out of them better after they have been sliced up.
Jamie is cooking for the UK market and a vast majority of people use smoke bacon in Their carbonara this is why he said at the beginning of the programme about it
you may want to reduce the amount of water to add from 400ml to something much less. With the lid on, I had too much water left and I had to reduce it on higher heat for another 15 minuters.
could be trying to make it sound a sensible amount. Watch Marco Pierre White and his heavy handed use of olive oil or Anthony Bourdain talking about butter being used in restaurants. Despite what the 'eatwell charts' tell us about fats, they're such a source of flavour and nutrition.
he calls it carbonara for the tecnique he uses as coating the egg and parmesan in the pasta. Although a traditional carbonara has usually guanciale, pecorino romano and just the egg yolks. but the tecnique og coating the egg in the pasta is the same.
I added milk instead of water. I added the salt at the very last step. It's been great. You can break eggs into this leek recipe and make a delicious omelet.
its a basic oil that most people have. It's gonna more flavour than canola. And as long as youre not deep frying, it pretty much works for most savory dishes.
@@TheGuyBruv Sure but the only pasta where you actually add oil to is alioli. The sauce must be ready to add once the pasta is done so it doesnt stick. When you add oil before, the sauce is not well absorbed by the pasta.
Samee Keeping the lid on kept pretty much every drop of the moisture in I was hoping the noodles would absorb the liquid but it didn't really hold Best to next time take the lid off earlier and let it reduce I'm thinking Edit: If you give it time to rest, the noodles CAN indeed absorb the liquid if you toss them a couple of times after mixing it all together. Mix, then rest, then mix again and finally serve.
I usually cook classic carbonara but sometimes I use eggs in other recipes, for example pasta with eggs and courgettes but I have never call it courgettes carbonara, for Christmas and Easter I usually cook lamb with lemon and eggs but I have never call it lamb carbonara 😁
So many recipes online seem to me far too salty. This one has plenty of salt in with the leeks at the start followed by plenty of salty Parmesan. A low salt diet is recommended these days isn’t it? I know that some salt enhances flavour, so does pouring cream into the food, but I think that there are other ways to a tasty result which are far more healthy.
Ehm, we would die without salt. Its a key factor in keeping the h2o in our body. But yeah i got what you mean; the hyperbolic use of salt in almost every product.
Guys I need help Im stuck! My leek was still a little chunky by the end of it - definitely did not coat my pasta 'imperceptibly' and was a very mild brown colour. What am I doing wrong! Still tasted great though :P
I would cook them more, actually, leeks taste way better and are more digestible if you cook them a lot. A lot. Try that if you make risotto: cook them until they melt entirely.
Looks bland and dry, one egg for entire packet of pasta is nowhere near enough, also use more pecorino and Parmesan mix and waaaay more pepper. This guys recipes are almost always off.
@@swatipai168 Egg is not raw. It'll cook in around 70C surely. Pasta, in the moment you drain it, has 100C. This is how is done and not only with pasta, not only in Italy.
I made this and it turned out quite tasteless. Watch Marco Pierre White on leaks, his take is much better - that you shouldn’t really add water to leaks- and his recipe is much nicer.
@@maureenlancaster1694 training, my ass. He doesn't know shit. Just seeing him season the spaghetti in the water is enough for us Italians to know his knowledge of Italian cuisine is not even basic.
Boiled leek sludge with spaghetti and a watery cheesy egg mix. Not cool, not sexy, not the cheeky-happy goodness we have come to know from our culinary mockney friend. Oh no.
I am vegetarian and we don't use Eggs as we consider them to be non-veg (milk is veg). I would avoid Eggs and use butter instead (I hope it will work). The most disheartening part was of this video was, YOU eating it at the end and not me :P
@Jenna Same here. I don't live with or like to eat with fools. Regarding non-veg, I find the idea of killing and eating a living being with brain and blood and bragging about being peaceful, disgusting.
How is 'carbonara' even in the title for goodness sake? And no, traditionally it isn't just egg yolk that goes into carbonara. Usually we use one whole egg and two egg yolks when creating a sauce for 2 portions.
No it does not, Carbonara bizarrely means cooked over charcoal, as in Carbon sic "From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari ”), ultimately from carbone (“coal”)". and his book was not a flop at all. it sold over 900,000 copies
@@paulc180 I think he’s referring to Jamie’s chain restaurants. It’s the crux of his restaurant venture and it pretty much collapsed last year and is considered a massive failure. The reviews seem to be that the food was very overpriced and the food was underwhelming. Not cheap enough for fast food but not authentic or quality enough to justify the prices. I’m a fan of his onscreen persona, so it’s unfortunate.
@@paulc180 In five dictionaries, and every book - including Carluccio's - (I am a chef, and have travelled in Italy) it refers to bacon and egg, not charcoal burner.
Nice but it's not really a carbonara. I'm vegetarian, I make a carbonara with sundried tomatoes - or even better, smoked dried tomatoes, that's a bit more authentic.
Carbonara does not have bacon, but guanciale or pancetta, let alone sweet leek. Please don't call it carbonara, it might be a totally acceptable dish (I don't know, not care) but it is definitely NOT carbonara.
Ahhh the Italians have arrived. Okay so what should he call it? Leek, egg sauce pasta? That's ridiculous. You can make great dishes by swapping the guanciale for chorizo, mergez sausages, sausage meatballs and courgette, mushrooms. And they are all very similar to carbonara. So call it _____ carbonara.
@@mrbump28 dude you can call it a spaceship, not gonna fly. Main reason being: in the carbonara a lot of the flavor comes from the fat of the pork. I can see how chorizo can work (though not a fan), dunno what mergez is, but what kind of fat does a leek provide?
Just for the record, we don't put Parmigiano on our carborara, but Pecorino Romano. Unlike Gordon, this guy keeps insulting the Italian tradition. This is not creative, the execution of this dish is just wrong from start to finish
