Additional Coverage:
- I tried Gordon Ramsay’s 10-minute ‘gourmet’ pasta. It’s one of my new go-to weeknight dinners. (businessinsider.com)
I Tried Gordon Ramsay’s 10-Minute Pasta—And It’s Officially in My Rotation
Celebrity chef Gordon Ramsay’s recipes always look amazing, but they don’t always seem doable for the average home cook. So, when I saw his 10-minute “gourmet” pasta recipe featuring pancetta and veggies, I was intrigued.
Could a fancy pasta really come together in under 30 minutes? I had to find out.
The recipe called for 15 ingredients, many of which I already had. It features a distinctly British flavor profile, combining peas and pancetta. While it shares some ingredients with carbonara, the final dish is unique.
The sauce starts with rendering the fat from pancetta (thick-cut bacon works too). Garlic, a chili pepper, frozen peas, and fresh herbs are then added to the pancetta fat.
Vegetable broth, butter, lemon juice and zest, and starchy pasta water create the sauce’s base. Finally, crushed red pepper flakes and Pecorino Romano (or Parmesan) top it all off.
Although the ingredient prep took longer than the promised 10 minutes—slicing pancetta, zesting and juicing the lemon, grating cheese, chopping herbs—it streamlined the cooking process.
Once the spaghetti was in boiling water, I started cooking the pancetta over medium heat. It’s important to resist cranking up the heat to render the fat properly.
Once the pancetta was crispy, the rest came together quickly. I sautéed the garlic and chili pepper in the pancetta fat, melted butter, and added the peas and herbs.
After a quick sauté, I added vegetable broth and more butter.
Remembering to save some pasta water is crucial for a smooth sauce. I added the lemon juice, zest, and pasta water to the skillet, then tossed in the drained spaghetti.
I served immediately to keep the peas bright. While they darkened a bit, the flavor was fantastic.
The lemon is prominent, so I added extra salt and pecorino. The red pepper flakes provided a nice kick without overpowering the other flavors.
Although the entire process took about 20 minutes, it was still quick and delicious enough to become a new weeknight staple. My inner food critic even declared it Michelin-worthy!