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00:00Richard Blaise, I hope you enjoy that.
00:06Welcome to Next Level Kitchen, where I'm going to be showing you
00:09some more exciting recipes full of tips and tricks
00:11to help take your cooking to the next level, I promise.
00:14And today I'm putting the challenge out there
00:17because I love pressure and, more importantly,
00:19I've done it many times before.
00:21Now, this is a Next Level dish in just ten minutes.
00:23That's right, I'm going to show you how to make
00:25a delicious pasta dish in just under ten minutes.
00:29Richard Blaise, watch closely.
00:32Right, let me take you through the ingredients, shall we?
00:34So I'm going to be using a spaghetti.
00:37Cappellini will take four minutes.
00:39This spaghetti takes sort of eight to nine minutes
00:41in boiling salted water.
00:43A nice little bit of pecorino to finish.
00:45And then from there we've got some beautiful little lardons.
00:48It's a sort of cured pancetta.
00:51Frozen peas.
00:53Some chilli flakes.
00:55A little head of lettuce, a cos lettuce.
00:57Fresh herbs, fresh parsley, chives, basil.
01:00And then from there a whole chilli
01:02and a couple of cloves of garlic.
01:04A knob of butter.
01:06And this, a ladle, because we're going to be using
01:08the pasta water into the final dish
01:11because that is where the magic is.
01:13It's the starch from the pasta that helps thicken the sauce.
01:16This can be done without the bacon
01:19and literally can be just done with the fresh peas.
01:21But the lettuce, for me, is what gives it the vibrancy.
01:24This is a dish that I'll sort of eat the night before a big run
01:28because it's just hearty, delicious
01:30and, more importantly, so easy to do.
01:32Right, let's have ten minutes on the clock.
01:34Please, Richard, watch carefully.
01:36When I say salt that water, I mean really salt the water.
01:39It's almost got a taste of the sea
01:41because you're sort of basically,
01:43you're making the pasta taste delicious,
01:45as opposed to bland.
01:47Now, pasta in.
01:49Straight in, get your tongs.
01:51Lid on, straight in.
01:53And then just twist it like that.
01:55Literally the minute it's in.
01:56And that helps break it up and stops it from sticking together.
01:58Lid back on.
02:00And that is going to take eight and a half minutes.
02:02Now, pan on, nice and hot.
02:06Let's start this amazing rendering process.
02:09This is just chopped bacon
02:11and I want to put it into the pan
02:13and start, literally, rendering the fat out.
02:16OK?
02:17I already can smell that really nice crispiness.
02:20So, get your spoon and just literally push that down.
02:24And these little lardons
02:26start taking on a little bit of texture and crunch.
02:31But more importantly, that fat's rendering down.
02:34A tiny touch of grape seed
02:36and that will speed up the process.
02:38Now, we've got the momentum in the pan
02:41and literally give that a light seasoning, OK?
02:45It's almost more pepper than salt, OK?
02:48Now, from there, you hear that noise.
02:51That means all the water's evaporating, which is great.
02:54We get really nice and crispy in the flavour.
02:57Now, get your garlic.
02:59Again, just slice them nice and thinly.
03:02It's in little shards, OK?
03:05The beauty of this dish is that it's almost ingredients that you've got
03:08just hanging around.
03:10Store-bought pasta, garlic in the fridge,
03:14and a little chilli.
03:15Garlic goes in.
03:17Open up those shards.
03:18And that's why I don't slice it too fine,
03:20because it burns quickly, OK?
03:24And then I want to get that really nice and toasty.
03:27Toasty, basically, I mean caramelised.
03:30Flavour on the bacon, onto my garlic, OK?
03:35Now, all I'm doing at the bottom here
03:37is just wiping up with this spoon,
03:39so I'm just lifting off all that amazing flavour.
03:42And look, that's really starting to work beautifully.
03:46The chilli.
03:47I like a little bit of heat with this pasta.
03:49Pasta's quite dense, and so I'm going to keep the seeds in.
03:53Nothing wrong with that, OK?
03:55A little bit of heat.
03:56And then from there, literally, back in to my pan.
04:01And now I start with my butter.
04:04If I put my butter in too early, OK, it boils the bacon.
04:07So a really nice tip is that you get all that fat rendered down,
04:10and then you add the butter.
04:12And because the oil has come out of the bacon,
04:14the butter won't burn.
04:15It's really important.
04:17So this is where we start the process of the sauce, OK?
04:21Now, look at that.
04:22The chilli, the garlic and the bacon doing beautifully.
04:28Now, how do we freshen this thing up, OK?
04:30This is a really simple pasta to do in literally under ten minutes.
04:35Now you can see the collection of the butter and the oil
04:37frothing away together.
04:39Nothing's burning, so I can intensify the heat.
04:42Check on my pasta.
04:43We're three minutes in.
04:44Just give that a nice little turnaround.
04:46Stop it from separating.
04:48Really heavily salt that water.
04:50It makes a massive difference when you cook pasta in salted water.
04:54Look, beautiful.
04:56Now, I've got my frozen peas.
04:59They go in right now.
05:02They need to defrost, OK, and they need to cook.
05:06Again, mix that in, get the ratio right.
05:09I've got sort of one-third peas, one-third bacon,
05:12the rest is garlic and chilli.
05:14Again, a little touch of butter all the way around.
05:19And now I'm going to freshen up this mixture
05:21with some really nice fresh herbs.
05:23First off are the chives.
05:25I don't want the chives sort of left into nice battens.
05:28I don't want them chopped too small.
05:30Chefs are obsessed with chopping chives so fine
05:32all the goodness has gone.
05:34So I keep them nice and whole and they go in
05:36and it gives that really nice light sort of onion flavour.
05:40The parsley, I just hold down and just chop through roughly,
05:45but not twice the same leaf.
05:48Again, that goes in.
05:50And then finally, my basil.
05:53Roll it up into a big cigar, slice through,
05:56keep it very robust.
05:58And again, in.
06:01Now, the flavour profile in here is off the charts, OK?
06:06It looks healthy and all those herbs are now literally
06:10lifting up the flavour of the bacon, the peas, the garlic
06:14and that chilli.
06:15Love it.
06:17You can see the sauce starting to work now
06:19where it's got this nice little sort of reduction going on.
06:24From there, we'll take a little bit of stock,
06:27a little touch of veg stock,
06:29literally in.
06:30A couple of tablespoons.
06:32In we go.
06:33And now, just going to up the ante on the seasoning.
06:38Bring that together, cook all those herbs through.
06:40Check on my pasta.
06:42Time, please.
06:43Five minutes.
06:44Five minutes.
06:45Halfway.
06:46Halfway.
06:47Pasta's three minutes away.
06:49Now, this is where it goes up into a different level.
06:52Lettuce.
06:53This kind of inspiration came from working in France
06:57where we had fresh peas finished with bacon and lettuce.
07:00It's the same with pasta.
07:02It's beautiful.
07:03Cut the lettuce heads in half and literally just slice.
07:06I almost like this sort of salad to sort of better tasting
07:11than fresh spinach.
07:13It sort of gives a really nice lightness to the pasta
07:15but more importantly, it goes in at the very end.
07:19Now, 50% lettuce is water so don't go too early with that, OK?
07:23Leave that ready to go.
07:25I'm going to fold that in when that pasta's cooked.
07:27Now, I'm going to start making my sauce, OK?
07:31Adding the butter to the stock and then from there,
07:35I'm going to take out a little touch of the pasta water.
07:39I told you the bit with all the starch.
07:41Just a ladle and put that in there.
07:44And that naturally starts picking up that beautiful sauce.
07:48Now, bring it together.
07:50And look at that flavour.
07:52We start correcting the seasoning now, OK?
07:56Taste.
07:58Mmm. Delicious.
08:01Really delicious.
08:03Again, in.
08:06Pasta, literally one minute, out.
08:10Now, reduce that down.
08:12And you can see that getting really nice and thick, OK?
08:14Lettuce goes in at the very end.
08:17And then finally, I'm going to take our lemon.
08:20Our lemon goes in now.
08:22And again, that with the bacon and the peas and the lettuce is incredible.
08:28Nice. Reduce this down.
08:30So it almost becomes nice and shiny.
08:32So it becomes a really nice sort of pea, bacon, herb sauce.
08:40From there, take the lemon.
08:43Squeeze that fresh lemon juice over that.
08:46Now, we've got a touch of acid.
08:50Mmm. That is delicious.
08:52It's like this fresh spring garden.
08:54It's absolutely packed with flavour.
08:56Pasta.
08:59Time, please.
09:01Wow.
09:03So the pasta we're sort of looking for needs to be a little bit sort of translucent.
09:08You want a bit of a bite on there.
09:11Mmm.
09:1330 seconds.
09:15Look at that.
09:17Look at that. So beautiful.
09:26Here's the exciting thing about this dish.
09:28It's the kind of dish that can be done whilst you're waiting for the pasta to be cooked.
09:32And so I've done this literally in six minutes.
09:35And so you can use a thinner pasta.
09:38Cappellini literally takes 90 seconds.
09:41But the spaghetti, I can really cook with the spaghetti.
09:44It doesn't break down like the cappellini would.
09:46So I love it now because, look, I call it the magical moment
09:49where all that concentration is coming into one beautiful sauce.
09:53And you can see how it's all glazed beautifully.
09:56And I've made this really nice, fresh, herby, spring, delicious sauce.
10:00And now I'm going to start adding my pasta.
10:03I'm going to leave the momentum.
10:05Don't over-drain the pasta. Leave the momentum of that in.
10:08And here's where a lot of chefs make the mistake
10:11of dumping too much pasta in without mixing it through first.
10:14I'm mixing first. Mix, mix, mix.
10:17And another tip is don't add all the pasta
10:20because then you can't see the greenery.
10:22And, look, mix that in. Let it drain.
10:26I want some water shaking in there. And then again, in.
10:29And now, look, I've got a nice, even distribution of all that goodness in there.
10:34And now I start the magic.
10:37My lettuce goes in.
10:39And I just very gently fold that in.
10:43I turn the gas off.
10:45And, look, what started off with a really nice, humble bit of bacon in the pan
10:52has got elevated to this beautiful, rich, spring, delicious pasta dish.
11:00Now, when we come to plate, it's really important.
11:04Mixing that pasta in and not going too fast is absolutely crucial, OK?
11:10So you can see why I put the pasta in a third, a third, and a third.
11:15Mix it round.
11:17And then just grab the tongs, go over the bowl,
11:21and look at that deliciousness, honestly.
11:25Like I said, ahead of a big run, ahead of a big swim,
11:30big bike ride the night before, this is my go-to, honestly.
11:35There's enough in there for three of you.
11:38And then I've got that nice, even distribution of the pasta mixed through the greens.
11:44And then, look, that honestly sits on there.
11:50And because of the sort of pick-me-up dish that I use in training,
11:55I go a little light on the beautiful red pepper flakes.
12:01And then, finally, get my aged parmesan and then just go over right at the very end.
12:09And, look, that is my delicious, incredible, spring, amazing pasta.
12:19Richard Blaise, I hope you enjoyed that.
12:24Thank you so much for watching.
12:25Now, please let me know in the comments what you think of the dish
12:28and don't forget to subscribe for more exciting videos.