Spaghetti carbonara is a popular dish on cook programs, and it's also one of the easiest to prepare, yet most people make it incorrectly. Here's a chef-tested recipe for spaghetti carbonara that will ensure precisely cooked pasta every time. This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

What you need:

• 3 eggs
• 340 g spaghetti
• 170 g guanciale (pork cheek)
• 3/4 cup cooked peas
• 1 tablespoon olive oil
• 1/3 cup parmesan cheese
• Black pepper
• Salt

How to cook:

• Cut the guanciale in small chunks. Add some olive oil to a skillet and the chopped up guanciale into the pan and cook until the fat has rendered and turned into a brownish color.
• As the guanciale is cooking beat two eggs in a bowl. Add freshly grated parmesan cheese, a generous amount of black pepper, into the bowl with the beaten eggs and continue to mix until all the contents blend perfectly.
• In another large pan, boil a generous amount of water and add some oil. Add the pasta and cook till ready.
• Reduce the heat on the skillet with the guanciale and add the pasta, peas and the egg sauce.
• Stir until you cover all the pasta with the sauce.
• Serve immediately while still hot.

A simple chef recipe for the best spaghetti carbonara.

Gordon Ramsay's signature chef dish is this. Perhaps that's why most people avoid it: we know Gordon for his culinary prowess, and anything associated with this kitchen ninja sounds like he can do it everything. With this simple chef recipe, you may learn how to make it like a professional chef. Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress.

What you need:

• 400 g beef fille
• 1-2 tablespoon mustard
• 500 g mushrooms
• Seasoning
• 8 slices palmer ham
• 500 g puff pastry
• 2 eggs yolks
• Fresh thyme

How to cook:

• Season the beef fillet all around generously with salt.
• Put some oil in a pan and heat it. Once hot, place the beef fillet on the pan and sear every side including the ends.
• Immediately the beef is of the pan, smear it generously with mustard and set it aside and let it sit for a while as you prepare the mushrooms.
• Chop the mushrooms and blend them. You can hand-cut them into fine pieces if you prefer more texture.
• Heat a pan and place the mushrooms in. Don’t add any oil. Just keep stirring and let the liquid simmer out.
• Add some thyme as you are doing this to add some flavor and aroma to it.
• Lay down a cling film, to assemble all the ingredients. Lay down the ingredients starting with palmer ham, then a layer of mushrooms, and finally the beef at the center. Roll over and twist the ends.
• Chill in the fridge for about 20 minutes. Get it out, unwrap and place it on the puff pastry. Roll over the puff pastry until the 2 ends meet. Trim the excess pastry. Twist the 2 ends together to seal it completely. Wrap again with the cling film. Put back in the fridge to firm up for about 10 minutes. Get it out and unwrap.
• To give it some color, brush it with egg yolk.
• Sprinkle salt on it and bake in the oven 200 degrees for 35 to 40 minutes.
• Let it sit for about 10 minutes.
• Slice and serve.

The recipe for Mexican Veg Fajitas comes from the Tex-Mex cuisine. The vegetarian version frequently includes grilled veggies such as tri-colored bell peppers and onions, which are seasoned with cumin powder, paprika, and garlic. The Fajitas are served with stir-fried beans, Mexican tomato salsa, sour cream, tortillas, and nachos on a sizzling dish. All of these are served on the table together, and guests can put whatever they want on a tortilla with Grilled fajitas. Chicken is used in the non-vegetarian variant, which is then served on tacos or tortillas.

What you need:

• 8 corn or flour small tortillas
• 4 big green peppers (or any other color, you can mix them too),
• 1 onion
• Coriander
• 240 g mushrooms
• 2 medium zucchini
• Cheese
• 2 spring onions
• Salt
• You can have a combination of your favorite vegetables too. There are no standard ones.

How to cook:

• Slice your vegetables using the Julian cut style.
• Put them in a pan and add some sunflower oil and seasoning. Sizzle the vegetables on the high heat until they look a bit wilted. Set aside and let them cool.
• Grate some cheese and add to the cold vegetables and mix.
• Scoop the vegetables onto the tortillas and roll to close it up.
• Bake in the oven at 200 degrees for 3 minutes. The cheese will make it stick together.
• Get out and serve. You can garnish with some coriander leaves for a beautiful presentation.

Even though steaks are widespread, many individuals do not prepare them correctly. Every chef program has its own steak recipes, which aren't necessarily the greatest in the kitchen. Here's a simple chef recipe to guarantee a juicy, well-cooked steak every time. From a wonderfully basic filet au poivre recipe to an exquisite barbecued t-bone steak served with oxtail macaroni cheese for a whole new level of indulgence, there's something for everyone here. Helen Graves shares her secrets for producing the ideal steak sandwich with green goddess mayo.

What you need:

• A piece of steak
• 2 garlic cloves
• Salt
• Black pepper
• 2 tablespoons butter

How to cook:

• Take the steak out of the fridge and let it thaw to room temperature.
• Season the steaks with a mixture of the black pepper and salt on both sides. Use some olive oil to rub it in. This help lock in the flavors.
• Heat some olive oil in a pan and sear the steak on all the sides including the fatty sides for about 3 minutes.
• Bake in the oven at 200 degrees for about 5 minutes.
• Take out and add a scoop of the crushed garlic and butter mixture on top as the steak rests for at least 10 minutes.
• The heat from the steak will melt the butter nicely leaving you with the juiciest tastiest steak you have had in a while.

These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

What you need

• 2 onions
• 1 red onion
• 1 tablespoon virgin oil
• 2 or 3 eggs
• Pork chorizo
• 4 slices of bacon cut to about into small pieces crosswise
• 3 leaves of lettuce leaves
• A large burrito tortilla

How to cook:

• Add the pork chorizo to a pan, don’t add oil, just keep breaking it up and let it simmer so that all the liquid drains out. Cook for about 5 to 6 minutes and set aside.
• Add some a splash of olive oil to the pan and add the diced onions. Cook for a few minutes until they turn golden brown.
• Beat the eggs in a bowl, season with salt to taste, and add them to the onions. Keep stirring until they are perfectly cooked. Set aside.
• Add a tablespoon of oil in a skillet and add the finely cut red onion into a pan and cook until wilted. Add the cut bacon and cook until brown.
• Lay out the burrito tortilla and scoop the mixtures onto the tortilla starting with the eggs, pork chorizo, bacon and finally cover with a lettuce leaves.
• Fold the tortilla on one end and roll.
• Cut the burrito in half and serve.