How To Cook Something That Looks Really Expensive (But Isn’t)

JACK & JONES Masterclass continues.

While we watched the world turn upside down, chef Mitch Orr kept calm and spiced up our iso eats with the how-to for a killer arrabbiata. Now, he’s come - once again - to our rescue with his must-make carbonara. (Our brief? How to cook something that looks really exxy, but isn’t.)

“I think carbonara is really impressive, for really very little effort,” Orr tells us. “It doesn't take much time. It's four ingredients. The end result is really stunning. It's really full of flavour, it's textural, it's delicious, it's a cheesy pasta.”

Count us in. After all, picking up what he’s putting down has become something of a habit - from his time at ACME, Bar Brose, CicciaBella …. The list continues. Tune in for his how-to.

Shop the look

For Orr, there are certain rules to live by. Go heavy on the butter, don’t scramble the egg in your carbonara (take it off the heat), and reach for clothes you feel comfortable in.

“When it comes to my everyday staples for my denim, I always look for something that's hard-wearing, is going to last me a long time and is going to age really beautifully,” he tells us, pinning his style as a little bit street, more monochromatic than not (hey, makes sense - it all matches).

“I don't really care about being dressed up. I care about what I'm confident in and comfortable in. And if that means I'm wearing track pants to a three-hat restaurant, I'm wearing track pants to a three-hat restaurant.”

Today, though, it’s JACK & JONES in our demo kitchen.