I'm with Tom Walker! How could life get any better than this?! It just can't I don't think!
We've got beer, we've got wine, we've got your guitar. We've got it all! So guys we're
gonna make carbonara. A great classic. So carbonara is a often misunderstood pasta
dish. Yeah. Often when it gets further away from Italy, there's cream going in -
not classic. Yeah. I want to kind of go right back to the old recipe, as close as
I can. Right. Carbonara - often people make it with
bacon, which is fine, it has to be smoked. The kind of second-best Italian
way is pancetta. Have a little look at that. So you can get it in Italian deli's, you can get it in
good supermarkets, but the real one is guanciale. All right! So this is actually
from the face and the best cut of meat from any animal or fish is
the cheek. Now the first thing we do, we're gonna use spaghetti today but in
Rome they would use bucatini, rigatoni, many different pastas. But we
love it for the spaghetti. Absolutely. So I'm gonna do that! I'm
gonna give you a tip, spaghetti, two hands, see I've done the twist - yeah - so
when you put it. Oh!! Did you see that?
Bring that to the boil. 12 minutes on the cook. We want
that water to be seasoned. Yeah, cool. You used to be chef?
I used to be a chef! Salt is the answer! Salt and butter usually, is what i learnt being a chef.
It's good for bringing a little flavour. So I want this on a gentle heat. Yeah.
I'm gonna use the guanciale, nice big chunks.
Are you pasta man? I am a pasta man. I used to live with Italians for
three years when I first moved to London yeah. They taught me how to do a fairly okay
pasta. So when I first met them I was putting like ketchup and mayo into pasta, right
this was in my uh, this was in my student years and they were
not happy about it at all. So they educated you. They educated me that like
simple is better. So in the pan a few simple ingredients, to your point. Lovely.
No oil because we don't need it. You know we want to slowly get that golden and
dark. Right. Let's talk about the sauce. We only want egg yolks. Right. So I'm gonna
put three egg yolks in there like that. I'll give that a little whisk up. Cheese.
Now everyone can get hold of parmesan right? Yeah. Fresh parmesan tastes
incredible. This will give us a really nice deep flavour, but often in
Rome they would use pecorino which is this cheese. Have you
had it before? I've had it before, it's absolutely delicious.
This is a bit more tangy. So you can use parmesan, the original is probably
more pecorino, or for me personally -mix them together - I blend. Why not? Why have one
cheese when you can have two? This is something I've not seen before with a
carbonara. Shallots and cream is what I've done, it's obviously not the right
one. I'm gonna steal a little bit of water and just pop it in here,
just to sort of loosen and this is basically the basis of the sauce. Wow. Look
can you see what's happening there, Tom? Oooh. It's all going translucent and
delicious. Really be generous on the black pepper. That heat, you want that
heat from it. Oh, smells going on in this room! So at this stage in the game, Tom - yeah -
I'm going to turn the heat off. The heat has done its job. This pasta is done,
right, and I want that water. That's emulsifying that fat. As you're a sonic
man, we need sound. We do, and it sounds good!
But we need it to stop frying, right, otherwise we're gonna have scrambled
eggs. Right. So when I think that it's kind of calmed down enough, it's still a
little bit frisky! It is. So the water and the fat create an emulsion, and then the
parmesan, pecorino, and egg yolks - oh wow!- create like an incredible custard. Oh
that smells good! I've got a watery mouth here. That's absolutely ridiculous.
No cream, no shallots, and then
I'm just gonna finish it with just a little kiss of pecorino. Ooh outrageous!
So Tom Walker I would love to give you and grace you
a classic carbonara. I love it. For modern classic British artist, and I am gonna
go in for a bit! Yeah? Oh I have to, can't just cook all the time.
Mate, food's for sharing! Look at that!
Oh man. That's so good. Mmm! That's ridiculous.
you reckon you could replicate that at home? I reckon I could give it a good go, yeah.
I've given you a favour, are you gonna give us a favour? All right.
So seeing as we're in a pub, I've wrote this pub song which I've been playing
with my mates when I've been slightly inebriated for the last 10 years and the
guitar should be traditionally out of tune for this one, I'm just putting that
out there. Oh really! Yeah it can't be in tune
because that would mean that you're not drunk enough! But you know, I know we've
not been drinking, but you know, we're in a pub so it's all good. It's called Shakin'.
Woooo! Come on man!
Shakin' and carbonara! Thank you so much, man.
It's been a great day! Pleasure! Good luck with
everything! Thank you! For you lovely people, if you're interested in Tom's album click
the link, swipe up, all of that kind of stuff. Check
out the album, you're gonna love it! Take care.
Man this is outrageously good. Woo!
Man if I was you I'd be like 35 stone!