Everybody For first we feast.

I'm Sean Evans coming at you from the Rachel Ray prep kitchen, where I'm joined by Rachel Ray.

Funny finding me here.

Weird, weird.

So weird.

She's an award winning TV host, author, media mogul, celebrity chef and the only guest in Hot ones history to ever mainline Blair's Megadeth sauce with liquid rage off of a spoon.

Come on, I want to be a girl who could do number 10 but today it's me in the hot seat.

Rachel's gonna put me through a culinary crash course.

We're gonna be making a very special dish that you can make it home.

Rachel, what are we making today?

We're making my husband's favorite dish carbonara.

Carbonara is bacon and egg pasta.

It's originally a Roman dish, and most people think that it's made with cream.

It is not.

It is made with eggs and bacon, in this case, pancetta or guanciale.

A.

My husband likes garlic and everything, so we're gonna put plenty of garlic and ours.

But for carbon are, it's really about the technique of making it, and it's a very sexy dish.

It's simple, but if you master it right and make it.

Chances are you're in sex.

A bachelor pad class.

Are you single?

I am.

This will help you.

I appreciate that.

I need all the help I can get.

First of all, it's very quick cooking dish you're going to for every £1 of pasta you're going to bring to a boil 5 to 6 quarts of water.

Whenever you cook dry pasta, you have to season the water like liberally season.

The water should never taste it with a spoon and say, Oh, that tastes well seasoned.

You need a large skillet.

Next to that, you're going to put over very moderate heat.

Put them next to each other's.

You can pull the pasta from the cooking water and drop it into the pan.

All right, this is pancetta.

Very sexy, you know, But the dish itself just heating the pasta, you know, in that silky and cream, even though there's no cream in it.

Yeah, yeah, yeah.

How much cooking do you?

D'oh!

You know, you're somebody who's always champion that you don't need to be a classically trained chef in order to throw down in the kitchen.

And I'm one of these guys is so intimidated by pots and pans that I basically seamless every meal.

I'm like a latchkey kid, so you literally don't cook.

Wow.

All right, we're gonna have some stuff fall off a truck for you.

Okay, Cool.

First of all, choke up on your back, Come here and then curl your fingers around proper, and then you're going to slice down and away from your body down and away from your body.

Don't be afraid of the board down in a way.

Don't saw how my doing?

Not terrible.

So hold this together.

Always keep your fingers curled under when you're using a knife on this hand, right?

That's all right.

And you move the knife along the cutting board and you keep moving your fingers back.

Okay?

What we're gonna do is for £1 of pasta.

You need six yolks.

Not bad.

Very good.

Put it over here.

Now you got most of it.

Garbage bowl.

Very good.

Cracking on the counter.

Is that is that?

No, no, we have found something.

You could do that for good.

Good.

Good.

Five.

Okay, One more.

Six.

Yeah.

You did something.

Don't ever let them tell you.

You can't.

All right.

Dreams do come true.

Okay, This is a whist.

And that's all you have to do to whisk people back and forth very fast.

Don't hold it like a delicate flower with your whole hand.

Get the power.

You should want to make it with cream.

One dayers.

Look at me west looking.

You cook that up.

All right.

Whipping that work.

Nice.

Now you're going to add both of these cheeses, harm and pecorino, that merino sheep's help choose Parma's cow's milk cheese.

Pecorino is salty and tangy.

Farm is butter.

We're gonna put in a fat handful of each cheese.

Okay, Now you're ready to put stuff in the pan olive oil, a little olive oil, both the bottom of pan at all the pork and start breaking it up a little bit.

So you really do you have any equipment in your kitchen?

Like, a year ago?

Like the pilot went out on my stove top?

Yeah.

And like, I just haven't even addressed it.

You don't even have a stone.

I'm like an oven, but like it?

Yeah, I don't use soap.

Did you know that they're people like me out there now.

It's scary.

I mean, everybody knows animate something, I thought.

Okay, so now that your pan Chetta has rendered some of its fats and starting to light brown a little bit shaking, been good for you can drop your pasta in the water or most of the pasta in the water Get the wine.

Little Why?

I need to start drinking early today, I think.

Okay.

With a little wine in the bear, and now we're gonna turn him down, okay?

And then I just let him hang out till our pasta's ready.

Cool mixture.

Pasta with your tongs.

Really?

Like pick it on air.

You just That's that's good.

Just to get it going, you need to change the temperature of these eggs and raise it so that they don't scramble when you put it in the pan while you're whisking, I'm gonna pour this in there.

Why are we risking that's important, This creamy sauce and it smells so good to this pan.

We're now going to add a little pepper well salted at the end because their salt in the cheese, so taste it and then insults.

When you're cooking dry pasta, you always read the side of the bag.

It'll say eight minutes or nine or 10 minutes.

Right.

You stop cooking this one minute before that time.

So if it says eight, cook it seven.

Well, I gotta tie the box because it's going to continue to cook.

It's called Carrie overcooking.

It will continue to cook in the hot pan while you're tossing it with sauce.

I feel like I'm getting my crash course.

This I feel like I'm gonna mess it up, like, six or seven times.

But that's why you do it, right?

That's why we get on stage, you know, like no stand up's gonna kill it the first time they hit an open.

Exactly.

And if you cook once, you'll cook twice.

If you cook twice, you'll cook three times.

You got to get your training wheels go, right, Right.

I'm just gonna make the best spaghetti carbonara you ever seen in your life.

Okay?

And I'm gonna send you a pig.

I have faith.

I really did.

You d'oh!

I do Not a lot, but maybe a little out of the body.

Oh, ooh.

Now add your sauce.

And now we're going to keep this moving as It's Dickins up and bubbles see already how it's thickening up in bubbling and getting silky and gorgeous.

It's all working together.

You know the sauce is helping to cook the art the pasta is soaking up doesn't look like that's cream in it.

That's why everybody thinks there's cream in it.

It's not.

It's just properly made.

Look out.

Beautiful.

That is, so is yours.

We used all of your stuff.

It's generous of you to say that.

No, we did legitimately.

It's all yours.

Look how sexy that is in their beautiful.

It's so sexy.

How is it I don't say this lightly.

It's the best pasta I've ever made in my entire life.

It's the only remaining your entire life.

Beautiful.

Look how gorgeous that is.

Gorgeous.

It is textbook.

That is exactly what Carbonara is supposed to look like.

And there you have it.

Now you know how to make perfect primi spaghetti carbonara at home.

Now I know how to make thank you for the angel.

It's amazing.

It's perfect.

It really is.

Everybody grab before everybody I want for us.