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So we're gonna do a traditional carbonara done the right way but we're gonna hack the recipe
我们要烹制一道传统的烤面条加干酪沙司，但是我们要改下食谱
and we're gonna put in some wonderful British asparagus and a little squeeze of lemon juice and oh my lord it's really really good!
放入美味的英国芦笋和一点柠檬汁，真的很不错!
This is on the specials board today! You've got the pasta, you got the pancetta, you've got the eggs and parmesan,
这是今天的特色菜！准备好意大利面、意大利熏肉、鸡蛋和帕尔马干酪，
and we've got the amazing seasonal asparagus. So we're using spaghetti, right so homemade spaghetti every single day,
还有令人惊叹的时令芦笋，每道杰米意式菜肴都会用到意大利面
in every single Jamie's Italian -- organic egg, semolina, tipo 00. That is going to go into the water in a second.
——有机鸡蛋，粗麦粉，tipo 00面粉。不一会这些面就会入水。
Some people put cream in their carbonara, I want to show you the true Roman way to do it,
有些人在这道菜里会放入奶油，我想给你们展示真正的罗马做法，
and it involves, its very easy, very quick, but it involves a little diligence.
做法非常简单，很快就可以完成，但需要点努力。
So look here we have the pancetta. Look at that - incredible pork affumicata, smoked.
看这里，我们有意大利熏肉，看那——令人难以置信的熏猪肉。
So what we want to do is have big chunks of pancetta, like this.
我们想要块意大利熏肉，类似这样，
This goes into a pan and we start to fry this, we want to render out that fat.
入锅，开始煎，去除油脂。
We've put no oil in that pan at all. We're gonna whisk up some egg, we're gonna put some parmesan.
我们没有在锅里放油，搅拌鸡蛋，放些帕尔马干酪，
In Rome maybe they have pecorino, probably pecorino, or both, which is nice,
罗马做法里可能会放佩科里诺，可能是这，或者两者都有，都挺好的，
but if you go into the supermarket now you can get pecorino or parmesan, and then we'll put this to the side.
但如果你现在去超市，就可以买到佩科里诺干酪或帕尔马干酪，然后我们把这个放在一边。
There's a little tweak because this is not the classic one. We're going to use our asparagus.
因为这不是一个经典做法，所以我们会有一个小小的调整，我们准备用芦笋。
I'm going to take three little sprues like this. I'm going to cut the asparagus almost the same size as the pancetta,
取三个这样的芦笋，切成和意大利熏肉差不多大小，
and we taste this amazing carbonara in Rome and we think oh it's lovely and creamy,
我们在罗马品尝了烤面条加干酪沙司，觉得它很好吃，像奶油，
so when we go home and make it we get it nearly right,
所以就回家拿来做菜了，它很适合做菜，
but we throw a load of cream in it -- this is not the real carbonara, okay.
但我们在里面放了很多奶油，这不是纯正的烤面条加干酪沙司。
It's actually just eggs, cooking water and a little Parmesan or pecorino, or both.
其实就是鸡蛋、清汤和一些帕尔马干酪或佩科里诺干酪，或者两者兼而有之。
So that requires a little skill. So in the pan here, have a look at this,
这需要一点技巧，锅里，看这，
as we start to fry the pancetta then we can go in with the asparagus,
熏肉煎会儿之后就可以放芦笋了，
in all that lovely smoky fat, then we want to be overly generous with black pepper.
油脂都煎出来了，接着是黑胡椒，可以多放点。
Look how generous I'm being, right, and you want to almost achieve heat, that peppery heat through the pepper.
看看我多么大方，趁着锅热将胡椒的辣味带出来。
So Andrea, my friend here he is a proper Italian, I'm just from Essex.
安德里亚是我的朋友，他是个地地道道的意大利人，我来自埃塞克斯。
Carbonara, carbone means charcoal right? Charcoal, exactly.
这个单词里carbone的意思是木炭？木炭，没错。
So we're not sure if this dish was like a working-class dish for like the miners, some people say that,
所以我们不确定这道菜是否和工人阶级——比如矿工吃的菜很像，有人那样说过，
or some people say that they use so much black pepper that it looked a little bit like charcoal. Grey, beige.
或者有人说他们加了太多的黑胡椒，所以看起来有点像木炭的颜色——灰色、米色。
There's lots of different stories. So look that's lovely. The pasta goes in, beautiful spaghetti, homemade every single day.
有很多各种不同的故事。所以看起来不错，放入每日自制、色泽亮丽的意大利面。
That only takes a minute and a half to cook.
只需要一分半钟。
Look at this now alright, golden, golden panchetta, and look at the fat dancing, and all that pepper, and then the fragrance and the lightness of the asparagus.
现在看看这，金黄色的，像金子一样颜色的意大利熏肉、油脂、胡椒以及芦笋，色香味俱全。
Now here is the absolutely imperative moment with a real carbonara.
现在，这道菜绝对必要的时刻来了，
That pan is screaming hot, those eggs will scramble.
锅很烫，鸡蛋下锅会糊。
We don't want that. So we take the pasta out and we steal some water.
我们不想这样，所以我们把意大利面拿出来，加点水。
See this water and then we put the pasta in, and the water breaks the cooking, and the frying, and it takes away the aggressive heat.
看这水，然后把面放进去，水稀释了烹饪和煎炸的味道，带走了热量。
We toss the pasta in that beautiful, beautiful fat and then when the pan has calmed then we think about putting the egg in.
我们把意大利面融入这漂亮的油脂里，然后当平底锅静下来后，把鸡蛋放进去。
So you have to be patient, you can't rush it. So we'll get our lovely plate. This is why people use cream, they use cream to cheat.
所以你必须有耐心，不能操之过急。准备一个盘子，这就是为什么人们用奶油，这奶油不是真奶油。
If you let the pan calm down then you can put in the egg and you should get a natural cream, a natural shine.
锅平静下来之后放入鸡蛋，你会得到纯天然的奶油，颜色自然。
Can you see the change of colour? And then you start to add a little parmesan and that is what you want. Look at that!
你能看到颜色的变化吗？然后加入一些帕尔马干酪，这就是你想要的，看那!
That's the consistency you want. So you don't need to add cream,
这就是你想要的黏稠，所以不需要加真正的奶油，
you make your own with the starchy cooking water and the natural fat from that beautiful smoked bacon,
只需加入含淀粉的清汤以及熏咸肉的天然油脂就行，
and then just little squeeze of lemon juice.
然后挤点柠檬汁。
Summertime, comfort food! Really really good! And then as it goes away a nice little long grating of parmesan.
夏季，爽心美食！不错！上桌之前，撒点帕尔马干酪。
Look at the colours guys! And there you go lovely people, a beautiful pasta.
看颜色，朋友们！这边，美味的意大利面就做好了。
Carbonara with British asparagus. Absolutely beautiful. That is a special of the day today and I'll actually put it on for the rest of the week.
带英国芦笋的烤面条加干酪沙司，漂亮，这就是今天这道菜的特别之处，这周剩下的几天我会做这道菜。
Get in there and try it! But that my friends is a peach of a dish. Come on!
试试！你们做的到的，很简单，来吧！
