Hello and welcome to my home kitchen.
I am Dionisis and today we are going to prepare
a dish which is pasta in tomato sauce with
peas smoked bacon, some garlic and dried oregano.
This is nice recipe that i got way back from
a famous Italian cook called Antonio Carluccio.
When i was a student in Manchester we needed
something to eat so i bought the book and
that how i make the recipe.
So i will show you the recipe which i have
made many many times.
What i have done i have added the pasta to
start boiling here slowly slowly.
I ve added for a couple of minutes and i will
keep an eye on it.
We don’t want the pasta to be overcooked.
So it will boil slowly there.
And here in this frying pan when it heat up
we will put the ingredients as they come.
So first of all we have the bacon, which we
are going to cut.
For this purpose here i am using bacon i have
stored in my freezer and i can use it whenever
i want it.
Smoked bacon, smoked bacon has more flavor
and adds better flavor to the sauce.
I cut it along like that and that’s it.
Iam not going to cut it acroiss as well because
it will be verey very thin.
So i will do it like that.
This is the parmesan that we are going to
add later on in the end.
And i am going to use also just a small clove
of garlic.
The water is spilling so i am going to look
at it here.
Like we said if you like the garlic you can
put the garlic and leave it, if you don’t
like you can take it out in the end.
If you want more flavor you can cut it.
It depends what you like.
For me i like in this recipe to cut so i can
add some extra flavor.
So we always start with some olive oil.
Greek extra virgin olive oil and we will do
a tester to see if it’s warming up.
Mind you don’t put your hand and burn it.
Its getting there.
So we can start adding the bacon.
The Pasta golden rule.
Whenever we have pasta we always take it out
2-3 minutes before the instructions in the
pack.
So if the bag says 11 minutes i am going to
take them out about 8.5 9 minutes before.
Why because we are going to mix them with
sauce and the pasta is going to continue cooking
until the time we eat it.
So you don’t want it to be overcooked.
So the bacon is frying nicely here.
I dont like very fatty bacon, so i always
look for bacon to be with a bit of meat on
it, not just fat.
So here is a thing we have the olive oil and
the fat of the bacon which is not too much
though.
So we are going to cut now the garlic.
The garlic we are going to cut it like that.
And we don’t want to put it right at the
beginning because it will burn and it will
give not a very pleasant taste.
If we leave it till the end it will not be
cooked.
So you have to have a nice timing when you
are going to add your garlic.
Look at the bacon is cooking nicely.
So now i am going to throw in my garlic and
i am going to keep an eye on it.
If i leave it too long without some liquid
or something extra it will start to burn and
give that flavor that we don’t like.
It is starting to smell really really nice.
All the aroma of the bacon, the olive oil
the garlic is there.
Like we said don’t leave the garlic without
something else for a long time.
Now we are going to add in the peas.
These are frozen peas that i took out from
the freezer and boiled for about 7-10 minutes
so they are not too hard.
If you take them directly from the freezer
and put them in, the peas will be hard so
some people they might not like it.
You season this dish very carefully because
the bacon it has already a lot of salt in
it.
So you have to season it with care.
I am going to see how it tastes.
Mmm up to now there is no need for salt, nothing.
Because the bacon has a nice saltiness to
it.
So we will leave that for a couple of minutes
more and then we will add about half a container
which is about 200 grams of crushed tomatoes.
Always if it is in season or if you have fresh
tomatoes - Fresh tomatoes are the best.
But fresh tomatoes are not always there.
If its winter you don’t have the best of
tomatoes.
If its spring you have them better.
In some countries you have them all year round,
in some you don’t.
Don’t put the whole can of tomatoes because
i don’t want it to be very tomatoey.
Just half of it will be fantastic.
The tomato we don’t leave it to cook for
a very long time like we said because the
solids they separate.
So i am going to leave it for 2-3 minutes
and then we will see.
Let’s see how the pasta is getting along.
Like we said pasta should be al dente.
1 minute 1.5 minute.
2 minutes about it will be alright.
Getting there.
So we said when you have tomato sometimes
you need to balance it with sugar sometimes
not.
Here we don’t need nothing.
We don’t need to balancing it with nothing.
It’s beautiful.
Beautiful like that.
So what we will ad is, we will add some oregano.
If you overdo it with oregano you might add
some bitterness to it.
So tomato and oregano you have to check them
again if you need some sugar or not.
In any case don’t overdo the oregano.
Mmm that beautiful.
That is Antonios' Carculuccio old recipe.
Now let’s see the pasta.
Let’s see the pasta.
It’s ready.
So what i will do is i will stop the heat
here and i will take the pasta out and drain
the water.
So when we drain the pasta i will always leave
some pasta without anything, for the people
that they don’t like the sauce, or they
want some pasta with some parmesan the can
have it.
But always remember if you want your pasta
not to overcook you put some oil and you leave
it like this.
Like this it will not overcook.
So this is the pasta.
Now turning of this heat.
And i am going to add this pasta inside for
the cooking.
Look at that, all the flavors all the flavors
are mixing the peas the pasta the bacon.
O it really nice.
Well actually i am going to add some more
pasta because everybody is going to love it.
So this is like a box of pasta 500 grams half
can of crushed tomatoes about 70-80 grams
of bacon and that is it.
That is it!!
This is a ready ready plate.
No tomatoy no garlicy all the flavors balanced
to perfection.
So for the plate I am going to put this 1,2,3,4
spoons and a half.
What you can do is of course i like to have
with my pasta some good quality Regianno Parmeggiano
cheese, which gives it a very nice flavor.
Some people they also add raw olive oil but
for this there is already some oil that i
added at the beginning.
so i think that should be enough.
So this is the pasta from my student days.
I am going to taste it and remember the old
times and see.
Antonio Carluccio knew what he was doing,
he was great cook so all my credits to the
past man.
He was great.
This is lovely recipe.
You can try it with your friends abd your
family.
Enjoy it and see you in the next video.
