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Ciao bella, I'm Mario.
Hello and welcome to 'No Kitchen For Old Men', we're Jim and George
and today, we're preparing different pasta sauces for you.
Regarding pasta sauces a lot of people are still using convenience food
coming in those little bags. We want to show you that made from
scratch, pasta sauces aren't only as easy and quick to prepare, but
they also taste a lot better.
Therefore we'll do 'Carbonara', 'Aglio e Olio', 'Cinque Pi
For the first one, five perfect strangers assemble:
prezzemolo, pepe, pomodoro, parmegiano and panna.
Those are the Italian names for the five ingredients and since they all
start with the letter 'P', the sauce is called 'Cinque Pi'.
And that sounds a lot like the Tarantino of pasta sauces
First, fry a little bit tomato puree in a pot
and then add the cream.
Could you chop the parsley and grind the pepper in the meantime?
When the tomato puree is roasted, add the cream and boil it up.
When the tomatoe puree is melted and the cream is boiling,
add the parsley,
and the Parmesan cheese.
And if you like, you can also add some grated nutmeg.
You see: cooking can be that quick: the Cinque Pi is ready to serve!
Next up is Spaghetti Carbonara. How do you prepare that, Jim?
I already fried some slices of bacon and I need three egg yolks.
Could you please seperate three eggs, George?
Pasta Crabonara is a traditional Italian dish, originally from Rome.
There are probably as many recipes as there are stories about it.
I do my Carbonara like this: Take cream:
about 50ml per egg yolk.
As mentioned, three egg yolks.
To season it use pepper,
nutmeg - here you go - thanks
and salt. Be careful, because you'll add the fried bacon later on.
I like parsley in it.
Jim, do you still need these egg whites? - No, take it - OK
Add chopped parsley
and very important: Parmesan!
You should add a good deal. I'd suggest two handfulls at least.
Now whisk everything.
Don't forget the egg yolks!
Add the bacon bits.
Finally, just add the drained hot pasta to the mixture in a pot.
Third, we'll do Aglio e Olio. You don't need much but olive oil and garlic.
Because I really enjoy it, I add some chillies and basil.
George? - Yeah
Why don't you already prepare your Pasta Alfredo in the meantime.
Let's make it a contest!
My cook-fu is better than your cook-fu!
PASS ME THE PEPPER!
Would you pass me the pepper?
George, the pepper? - Oh, yeah.
For Pasta Alfredo, we're gonna use butter, cream and scads of grated Parmesan cheese.
And looking at these ingredients you can already tell that Pasta Alfredo has a lot of those vitally important calories.
Start by metling butter in a saucepan and then add cream, whisking it together. So I'm heading to the stove.
I let the chillies and chopped garlic steep in hot oil and added some pepper.
Now add a little bit of salt.
Finally, add the hot Spaghetti to the mix.
Just put it in the pan and mix it up.
Serve it on a plate.
As I mentioned, I like to add some fresh herbs. Just take some fresh basil leaves and chop them up.
Looks pretty delicious.
So these are my Spaghetti Aglio e Olio.
In a good restaurante, your Pasta Alfredo should be prepared directly at your table.
I like it best when the freshly grated Parmesan is sprinkled onto the plate.
Pour the cream-butter-mixture right in
and let it melt. Don't stir it, just let it rest.
Then you simply add pasta,
a dash of salt
and fresh ground black pepper.
Now you just mix it so that the Parmesan and the other incredients blend right in.
Add a little more Parmesan and the Pasta Alfredo's ready, just the way I like it.
Those are the pasta sauces from 'No Kitchen For Old Men':
Aglio E Olio
and Pasta Alfredo.
I say: buon appetito
and I love it when a recipe comes together!
Our camera-woman just pointed out, that in fact
these are chives and that's parsley.
Well, I put chives in my Carbonara, not parsley!