>>> HAVE I GOT A TRY THIS TODAY
FOR YOU. THE FIRST THURSDAY OF NOVEMBER
OFFICIALLY MARKS THE UNOFFICIAL
DAY, NATIONAL MEN MAKE DINNER
DAY.
WE HAVE TOO MUCH TIME ON OUR HANDS.E TOO MUCH TIME ON OUR
HANDS.
IM GETTING A FACIAL HERE. IT HAS BEEN CREATED TO HELP MEN
FIND THEIR WAY AROUND A KITCHEN.
SOME OF US WOMEN COULD USE THE
SAME KICK IN THE PANTS, LIKE YOURS TRULY. THE PANTS, LIKE
YOURS TRULY. ONE MAN WHO ALREADY IS WAY AHEAD
OF THE CURVE ON COOKING IS
"TODAYS" OWN MATT LAUER.
AND HES GOT A RECIPE TO PROVE
IT.
COME ON OUT, MATT.
HI.
GOOD TO SEE YOU.
>> SO THEY TOLD ME YOU WERE
GOING TO WEAR HAT, TOO. >> WOULD HAVE MESSED UP MY
CURLS.
CURLS.
>> THEY PROMISED ME THAT.
>> LISTEN, DO YOU COOK IN YOUR
REAL LIFE?
>> NOT REALLY.
>> YOURE JUST A "TODAY" SHOW
COOK?
>> I LEARNED HOW TO MAKE THIS
DISH RIGHT BACK THERE ON YOUR SCENE DOCK.BACK THERE ON YOUR
SCENE DOCK.
WERE GOING TO DO IT TOGETHER.
>> YOURE A TV COOKER.
>> I AM.
>> WHEN YOU GO HOME AT NIGHT,
WOULD YOU WHIP THIS UP?
>> I HAVE MADE IT FOR MYSELF,
NOT MY FAMILY YET BECAUSE IM
NOT THAT DARING.
>> YOU LOVE THEM?
>> I LOVE MY KIDS.
I DONT WANT TO HARM THEM. THIS IS EASY.O HARM THEM.
THIS IS EASY. I HAVE TO TELL YOU.
>> THIS IS NOT THE FIRST TIME
EAST TAUGHT ME, BY THE WAY.
WE DID AN OMELET TOGETHER WHEN I
FIRST STARTED HERE.
>> SHE DID A PERFECT FLIP. THE MOST TIME-CONSUMING PART OF
THIS RECIPE IS BOILING THE
WATER.
WATER. SERIOUSLY.
SERIOUSLY. THIS IS SO EASY.
>> OKAY.
>> OKAY. >> YOU BRING WATER TO A BOIL.
>> SALT FIRST?
>> NOT JUST A SHAKER.
YOU PUT A LOT OF SALT IN THERE. >> WOW. A LOT OF SALT IN THERE.
>> WOW.
>> IT REALLY DOES ADD FLAVOR TO THE PASTA.LY DOES ADD FLAVOR TO
THE PASTA.
YOURE SHAKING YOUR HEAD.
>> ARE YOU WORRIED ABOUT
BLOATING THE NEXT DAY?
>> A LITTLE WATER RETENTION PROBLEM, YES.ATER RETENTION
PROBLEM, YES.
>> I FEEL IT. >> IT IS A REAL ISSUE.
MIND IF I GO OVER HERE?
IT IS NOT THAT I HAVE A GOOD
SIDE, ESPECIALLY NOT IN THIS
MATT.
MATT.
>> MINE IS MY LEFT, SO THIS IS PERFECT.IS MY LEFT, SO THIS IS
PERFECT.
>> WELL USE SPAGHETTI.
YOU CAN USE DIFFERENT KINDS OF
PASTA.
>> YOU DONT BREAK IT IN HALF?
>> I PUT IT IN LIKE THAT.
THE PACKAGE TELLS YOU TO COOK IT A LITTLE AL DENTE, SO IT IS A IT
A LITTLE AL DENTE, SO IT IS A LITTLE UNDERCOOKED BECAUSE ITLL
COOK LATER IN THE RECIPE.
PAN
PAN
PANCHETTA. >> BACON?.
>> BACON? >> FANCY BACON.
>> AT THE STORE, CAN I JUST SAY
BACON?
BACON?
>> THICK CLOUDY SKIESSLICED BACO
CUT IT INTO CUBES.
LET IT GO ON THE TOP OF THE STOVE OR FIVE OR SIX MINUTES.
SWEAT OFF THE OIL.
>> OIL BEFOREHAND? >> POUR IT IN HERE.
DONT BE AFRAID TO LET A LITTLE
OF THE OIL GOES IN THERE BECAUSE
IT ALSO ADDS FLAVOR.
NOW THE SAUCE.
BASICALLY EGGS, PARMESAN CHEESE
AND RED PEPPER.
HERES THE THING, YOU HAVE TO
PUT TWO WHOLE EGGS AND TWO EGG
YOLKS.
YOLKS.
DO YOU KNOW HOW TO SEPARATE THE WHITES AND THE --O SEPARATE THE
WHITES AND THE --
>> YES, I CAN DO IT.
YE OF LITTLE FAITH. EGGS IS LIKE THE ONLY THING I
CAN ACTUALLY DO.
IM A MOTHER.
THERE WE GO.
WHAT DO YOU THINK OF THAT?
HOLLA!
HOLLA!
>> VERY IMPRESSED.
YOURE KIND OF SUPPOSED TO PUT
THE YOLK IN THERE THOUGH. >> WHATEVER.THERE THOUGH.
>> WHATEVER.
I WAS CELEBRATING MY VICTORY. >> THATS THE WAY THE CHEFS ON
TV SEPARATE THE YOLK AND THE
WHITE.
WHITE.
YOU KNOW HOW ELSE TO DO IT? DID YOU WASH YOUR HANDS?IT?
DID YOU WASH YOUR HANDS? >> RECENTLY.
>> RECENTLY. >> HOLD THEM WITH A LITTLE SPACE
BETWEEN YOUR FINGERS AND GO BACK
AND FORTH.
AND FORTH. LET THE WHITE DRINK OUT AND HOLD
THE YOLKS.
THE YOLKS.
>> I LIKE THAT. GOOD TO MEET YOU.
>> YOU, TOO.
PUT THAT IN THERE ALONG WITH
THESE.
THESE.
NOW YOUVE GOT -- I HAVE TO PUT ONE WHOLE EGG IN THERE. TO PUT
ONE WHOLE EGG IN THERE. YOUVE GOT THAT IN THERE, AS
WELL.
WELL.
WHISK THAT UP A LITTLE BIT. >> ALL RIGHT. A LITTLE BIT.
>> ALL RIGHT. >> ILL ADD THE PARMESAN.
>> HAD YOU EVER COOKED A MEAL
BEFORE YOU STARTED WORKING ON
THE "TODAY" SHOW?
>> BEFORE THE SHOW STARTS?
>> NO, WHEN YOU JOINED YEARS
AGO.
AGO.
>> WHEN I WAS A YOUNG BACHELOR,
ID BUY BEEF AARONI IN THE CAN, PEEL THE LABEL OFF, PUT THE CAN
RIGHT ON THE STOVE, STIR IT WITH
A STOVE.
A STOVE.
WHEN IT WAS OVER, ID HOLD THE CAN WITH A POT HOLDER, EAT IT
WITH A SPOON AND ALL YOU HAVE TO
COOK IS THE SPOON.
>> AND THE CHEF BOY RD
INSPIRATION REMAINS.
INSPIRATION REMAINS. >> MIX THAT UP.
WE HAVE PASTA THATS ALREADY
COOKED HERE.
COOKED HERE.
BRING THAT TO HERE. >> OKAY.AT TO HERE.
>> OKAY. >> NOW PUT THE PASTA IN.
ITS OKAY TO LET A LITTLE OF THE
WATER GO IN THERE.
THAT ACTUALLY HELPS KEEP THE
SAUCE NICE AND SOFT.
PUT THAT IN THERE.
>> LOOKING GOOD.
>> START TO MIX THAT AROUND.
30 SECONDS LEFT THEYRE TELLING
ME.
ME.
NOW WERE GOING TO PUT MORE PARM
PARMESAN IN.
>> OH, YEAH.
>> WERE GOING TO PUT A NICE
PINCH OR TWO OF RED PEPPER.PARSL
>> STARTING TO LOOK REAL.
>> WE HAVE OUR PRE-PREPARED
DISHES.
LET THAT GO.
YOU CAN TRY THAT.
>> YES.
HERE WE GO.
>> MEN COOK DINNER NIGHT.
>> AND THEN THE WOMEN WILL PROVIDE THE DESSERT.N WILL
PROVIDE THE DESSERT. >> BON APPETIT.
>> IF YOU WANT MATTS RECIPE, GO
TO TODAY.COM/MEGYN TODAY.