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Scrambled your carbonara? Skip the eggs and make this instead 🍝 Meet Spaghetti alla Gricia – carbonara's simpler (and egg-free) cousin. Crispy guanciale, Pecorino Romano, black pepper and perfectly cooked pasta. No eggs, no stress, all flavour. Sometimes, less really is more. On OTTO's Pasta Club this week along...

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OTTO Sydney

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25,800 次观看 • 4 个月前 •via TikTok

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Carbonara 🤤 Ingredients (2–3 serves): 200–250g spaghetti 120g guanciale, sliced 2 whole eggs + 2 yolks 70g finely grated pecorino romano Black pepper Salt Method: Cook pasta in salted water until al dente. Save 1 cup pasta water. Cook guanciale in a cold pan, bring to medium heat and render until golden and crispy. Separate some meat from the fat. In a bowl, mix eggs, yolks, pecorino, black pepper and 1–2 tbsp warm guanciale fat into a thick paste. Add pasta to the pan and toss. Take off heat. Add a splash of pasta water, then the egg mixture. Toss quickly, adding more pasta water as needed until silky and glossy. Serve with extra crispy guanciale. . . . #carbonara #pastarecipe #italianfood #homecooking #comfortfood
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Carbonara 🤤 Ingredients (2–3 serves): 200–250g spaghetti 120g guanciale, sliced 2 whole eggs + 2 yolks 70g finely grated pecorino romano Black pepper Salt Method: Cook pasta in salted water until al dente. Save 1 cup pasta water. Cook guanciale in a cold pan, bring to medium heat and render until golden and crispy. Separate some meat from the fat. In a bowl, mix eggs, yolks, pecorino, black pepper and 1–2 tbsp warm guanciale fat into a thick paste. Add pasta to the pan and toss. Take off heat. Add a splash of pasta water, then the egg mixture. Toss quickly, adding more pasta water as needed until silky and glossy. Serve with extra crispy guanciale. . . . #carbonara #pastarecipe #italianfood #homecooking #comfortfood

Daniel Rankin

95,600 次观看 • 7 个月前

4 Traditional Roman pasta dishes every visitor should try in Rome 🇮🇹🍝 Save this for your Italy trip 📌 Rome has 4 iconic pasta dishes – carbonara, amatriciana, gricia and cacio e pepe – and these were our favourite spots to try them 👇 1️⃣ Luciano Cucina – Carbonara 📍 @luciano_cucinaitaliana Probably our favourite carbonara in Rome. Super creamy sauce made with egg yolk and pecorino romano, topped with crispy guanciale. 100% worth the hype and popular with both tourists and locals alike. 2️⃣ Mimi e Coco – Amatriciana 📍 @mimiecocotrast One of the classic Roman pastas. Rich tomato sauce, pecorino romano and crispy guanciale. Simple but very flavourful. There are plenty of local spots with good amatriciana but this was one of our favourites. 3️⃣ La Tavernaccia – Gricia 📍 @latavernacciaroma Often called the missing link between carbonara and amatriciana. Same guanciale and pecorino, but no egg or tomato. Probably one of the most underrated Roman pasta dishes. Very local spot. 4️⃣ Pasta Imperiale – Cacio e Pepe 📍 @pastaimperialeroma This place is super unique as you get to choose the type of pasta and the sauce 🌟 Cacio e Pepe is one of the oldest & most traditional Roman pastas – just pecorino romano, black pepper and pasta water. We also tried their carbonara because it’s much cheaper than Luciano’s… but honestly, Luciano still wins 👀 📌 If you’re visiting Rome and want to try proper Roman pasta, these spots are 100% worth adding to your list 🇮🇹 #romefood #pasta #romeitaly #wheretoeat #romefoodguide
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4 Traditional Roman pasta dishes every visitor should try in Rome 🇮🇹🍝 Save this for your Italy trip 📌 Rome has 4 iconic pasta dishes – carbonara, amatriciana, gricia and cacio e pepe – and these were our favourite spots to try them 👇 1️⃣ Luciano Cucina – Carbonara 📍 @luciano_cucinaitaliana Probably our favourite carbonara in Rome. Super creamy sauce made with egg yolk and pecorino romano, topped with crispy guanciale. 100% worth the hype and popular with both tourists and locals alike. 2️⃣ Mimi e Coco – Amatriciana 📍 @mimiecocotrast One of the classic Roman pastas. Rich tomato sauce, pecorino romano and crispy guanciale. Simple but very flavourful. There are plenty of local spots with good amatriciana but this was one of our favourites. 3️⃣ La Tavernaccia – Gricia 📍 @latavernacciaroma Often called the missing link between carbonara and amatriciana. Same guanciale and pecorino, but no egg or tomato. Probably one of the most underrated Roman pasta dishes. Very local spot. 4️⃣ Pasta Imperiale – Cacio e Pepe 📍 @pastaimperialeroma This place is super unique as you get to choose the type of pasta and the sauce 🌟 Cacio e Pepe is one of the oldest & most traditional Roman pastas – just pecorino romano, black pepper and pasta water. We also tried their carbonara because it’s much cheaper than Luciano’s… but honestly, Luciano still wins 👀 📌 If you’re visiting Rome and want to try proper Roman pasta, these spots are 100% worth adding to your list 🇮🇹 #romefood #pasta #romeitaly #wheretoeat #romefoodguide

foodietravellersguide

95,900 次观看 • 6 个月前

My perfect carbonara recipe. After five weeks of testing pork, eggs, cheese, ratios, and technique, this is the carbonara recipe I landed on. For one person: • 100g pasta • 50g guanciale, rendered until lightly golden brown • 25g freshly grated cheese — I use a 50/50 blend of Pecorino Romano and Parmigiano-Reggiano or Grana Padano • 2 egg yolks • ~0.5g freshly ground black pepper But the ingredients are only half of it. Keep the pan off the heat when adding the egg and cheese mixture, control your temperature, add starchy pasta water a little at a time, and mantecare until the sauce is smooth, glossy, and coats the pasta. And maybe the biggest lesson from the entire Carbonara Project: make it again. The more times you cook it, the better you understand what the sauce should actually look and feel like. #carbonara #carbonararecipe #pasta #italianfood
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My perfect carbonara recipe. After five weeks of testing pork, eggs, cheese, ratios, and technique, this is the carbonara recipe I landed on. For one person: • 100g pasta • 50g guanciale, rendered until lightly golden brown • 25g freshly grated cheese — I use a 50/50 blend of Pecorino Romano and Parmigiano-Reggiano or Grana Padano • 2 egg yolks • ~0.5g freshly ground black pepper But the ingredients are only half of it. Keep the pan off the heat when adding the egg and cheese mixture, control your temperature, add starchy pasta water a little at a time, and mantecare until the sauce is smooth, glossy, and coats the pasta. And maybe the biggest lesson from the entire Carbonara Project: make it again. The more times you cook it, the better you understand what the sauce should actually look and feel like. #carbonara #carbonararecipe #pasta #italianfood

Ryan Bray

273,700 次观看 • 16 天前

Creamy bacon and Parmesan pasta 🤎🍝 This creamy bacon pasta is a carbonara-inspired recipe made without eggs, with crispy bacon, Parmesan cheese, and a rich creamy sauce. An easy weeknight pasta recipe that’s cozy, flavorful, and perfect for a family dinner. Save this one for your next pasta night 🤍 Ingredients: • ½ pack of bacon • 1 cup Parmesan cheese • 1 red bell pepper • 1 garlic clove • 2 cups heavy whipping cream • 1 tsp chicken bouillon (optional) • Salt and pepper to taste • 2 tbsp butter #pastarecipe #carbonara #easypastarecipe #baconpasta
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Creamy bacon and Parmesan pasta 🤎🍝 This creamy bacon pasta is a carbonara-inspired recipe made without eggs, with crispy bacon, Parmesan cheese, and a rich creamy sauce. An easy weeknight pasta recipe that’s cozy, flavorful, and perfect for a family dinner. Save this one for your next pasta night 🤍 Ingredients: • ½ pack of bacon • 1 cup Parmesan cheese • 1 red bell pepper • 1 garlic clove • 2 cups heavy whipping cream • 1 tsp chicken bouillon (optional) • Salt and pepper to taste • 2 tbsp butter #pastarecipe #carbonara #easypastarecipe #baconpasta

Fey Garza | cozy home & sahm

37,900 次观看 • 3 个月前

Pasta alla Zozzona 🇮🇹👌(Save for later 🥰) This Italian dish is a combination of the famous Roman Carbonara & Amatriciana with a twist and it tastes divine 🔥 Tag someone who needs this dish👇 Ingredients: 500g Rigatoni Pasta 6 Egg Yolks 300g Guanciale 3 Italian Sausages 1 Onion 300gr Tomato Passata Salt & Pepper to taste 400g Pecorino Romano #pastaallazozzona #zozzona #italianfood #italianrecipe #italianpasta #pastarecipe #carbonara #amatriciana
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Pasta alla Zozzona 🇮🇹👌(Save for later 🥰) This Italian dish is a combination of the famous Roman Carbonara & Amatriciana with a twist and it tastes divine 🔥 Tag someone who needs this dish👇 Ingredients: 500g Rigatoni Pasta 6 Egg Yolks 300g Guanciale 3 Italian Sausages 1 Onion 300gr Tomato Passata Salt & Pepper to taste 400g Pecorino Romano #pastaallazozzona #zozzona #italianfood #italianrecipe #italianpasta #pastarecipe #carbonara #amatriciana

Luke Magro

2,700,000 次观看 • 1 年前

Ready in under 15 mins! We stopped ordering this out because ours is SO much better!!! 🥹🤌🏼🧄 🍝 EASY CREAM-FREE CARBONARA 🤍 Ingredients: (serves 2) • 200g spaghetti • 2 eggs • 50g freshly grated Parmesan • 150g pancetta • 5 garlic cloves, squashed • 1 tbsp olive oil • Black pepper • Salt 1. Whisk the eggs, Parmesan and plenty of black pepper together in a bowl. 2. Cook the spaghetti in salted boiling water until al dente. 3. Fry the pancetta until golden and crispy, with the 5 squashed garlic cloves. 4. Transfer the cooked spaghetti straight into the frying pan with the pancetta and garlic, really stirring and pulling the spaghetti, keeping the pasta water in the saucepan and adding a little bit each time. 5. Turn off the heat and let the pan cool slightly. Add the egg and Parmesan mixture, tossing continuously. 7. Finish with extra Parmesan and freshly cracked black pepper and serve! The secret to creamy carbonara without cream is the eggs, Parmesan and starchy pasta water. Always turn off the heat before adding the eggs to avoid scrambling them and let me know if you try 🥹🍝🧄 #carbonara #easyrecipes #pastarecipe #dinnerideas #homecooking
1:55

Ready in under 15 mins! We stopped ordering this out because ours is SO much better!!! 🥹🤌🏼🧄 🍝 EASY CREAM-FREE CARBONARA 🤍 Ingredients: (serves 2) • 200g spaghetti • 2 eggs • 50g freshly grated Parmesan • 150g pancetta • 5 garlic cloves, squashed • 1 tbsp olive oil • Black pepper • Salt 1. Whisk the eggs, Parmesan and plenty of black pepper together in a bowl. 2. Cook the spaghetti in salted boiling water until al dente. 3. Fry the pancetta until golden and crispy, with the 5 squashed garlic cloves. 4. Transfer the cooked spaghetti straight into the frying pan with the pancetta and garlic, really stirring and pulling the spaghetti, keeping the pasta water in the saucepan and adding a little bit each time. 5. Turn off the heat and let the pan cool slightly. Add the egg and Parmesan mixture, tossing continuously. 7. Finish with extra Parmesan and freshly cracked black pepper and serve! The secret to creamy carbonara without cream is the eggs, Parmesan and starchy pasta water. Always turn off the heat before adding the eggs to avoid scrambling them and let me know if you try 🥹🍝🧄 #carbonara #easyrecipes #pastarecipe #dinnerideas #homecooking

Mollie Scott

70,400 次观看 • 1 个月前

Cacio e Pepe🇮🇹🧀 Ingredients (Serves 2) • 250g spaghetti or tonnarelli • 120g Pecorino Romano, finely grated • 2 tsp freshly cracked black pepper • Pasta water, reserved Instructions 1. Grate the cheese: Finely grate the Pecorino Romano. The finer the cheese, the smoother the sauce. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 250ml of pasta water before draining. 3. Make the cheese cream: Add a small amount of warm pasta water to the Pecorino Romano. Whisk continuously. Slowly add more water until you have a smooth, creamy sauce. 4. Toast the pepper: Add the black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant. 5. Build the sauce: Add a splash of pasta water to the pan with the pepper. Add the cooked pasta and toss well. 6. Combine: Remove the pan from direct heat. Add the Pecorino mixture and continue tossing. Add more pasta water if needed until silky and glossy. 7. Serve: Finish with extra Pecorino Romano. Top with freshly cracked black pepper. #cacioepepesauce #cacioepepe #pastarecipes #dinnerideas #easyrecipes
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Cacio e Pepe🇮🇹🧀 Ingredients (Serves 2) • 250g spaghetti or tonnarelli • 120g Pecorino Romano, finely grated • 2 tsp freshly cracked black pepper • Pasta water, reserved Instructions 1. Grate the cheese: Finely grate the Pecorino Romano. The finer the cheese, the smoother the sauce. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 250ml of pasta water before draining. 3. Make the cheese cream: Add a small amount of warm pasta water to the Pecorino Romano. Whisk continuously. Slowly add more water until you have a smooth, creamy sauce. 4. Toast the pepper: Add the black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant. 5. Build the sauce: Add a splash of pasta water to the pan with the pepper. Add the cooked pasta and toss well. 6. Combine: Remove the pan from direct heat. Add the Pecorino mixture and continue tossing. Add more pasta water if needed until silky and glossy. 7. Serve: Finish with extra Pecorino Romano. Top with freshly cracked black pepper. #cacioepepesauce #cacioepepe #pastarecipes #dinnerideas #easyrecipes

Kitty Cooks🐱🐾

1,900,000 次观看 • 5 个月前

🤤 4 INGREDIENT CARBONARA RECIPE - this recipe, is passed down from Joe’s mum. 🤤 “This recipe always brings me back to my Italian roots. Growing up, I spent countless hours in our kitchen, watching my mum work her magic. She’d let me stir the pasta, crack the eggs, and sometimes, if I was lucky, even grate the parmigiano. Those were the best days. ✨” “It’s more than just a recipe; it’s our story. It’s about the warmth of our family kitchen, the scent of fresh ingredients, and the love that goes into every single dish. And never forget, selecting the freshest ingredients is super important. Because, let’s be honest, fresh produce isn’t just a preference; it’s essential. It’s the heart of Italian cooking. ❤️ This Carbonara isn’t just food; it’s a piece of my heritage, shared with you. Enjoy! #Carbonara #ItalianCooking #ItalianFood #PastaLover #CarbonaraRecipe Classic Italian Carbonara Ingredients: * 500g (½ kg) spaghetti * 2 egg yolks * 1 whole egg * 160g (1½ cups) guanciale, diced * 120g (1¼ cups) Parmigiano Reggiano, grated * Freshly ground black pepper * Salt (for boiling water) Instructions: 1. Bring a large pot of salted water to a boil. 2. In a skillet over medium heat, sauté guanciale until crispy, then turn off the heat to cool. 3. Cook spaghetti until al dente. 4. Mix eggs with Parmigiano Reggiano and a generous amount of black pepper. Mix in some crispy guanciale. 5. Drain pasta, reserving ½ cup of pasta water. 6. Toss pasta in the skillet with guanciale, then add egg mixture and a splash of pasta water, stirring until creamy. 7. Plate with extra Parmigiano Reggiano, take a bite, and nod in approval like a true Italian!
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🤤 4 INGREDIENT CARBONARA RECIPE - this recipe, is passed down from Joe’s mum. 🤤 “This recipe always brings me back to my Italian roots. Growing up, I spent countless hours in our kitchen, watching my mum work her magic. She’d let me stir the pasta, crack the eggs, and sometimes, if I was lucky, even grate the parmigiano. Those were the best days. ✨” “It’s more than just a recipe; it’s our story. It’s about the warmth of our family kitchen, the scent of fresh ingredients, and the love that goes into every single dish. And never forget, selecting the freshest ingredients is super important. Because, let’s be honest, fresh produce isn’t just a preference; it’s essential. It’s the heart of Italian cooking. ❤️ This Carbonara isn’t just food; it’s a piece of my heritage, shared with you. Enjoy! #Carbonara #ItalianCooking #ItalianFood #PastaLover #CarbonaraRecipe Classic Italian Carbonara Ingredients: * 500g (½ kg) spaghetti * 2 egg yolks * 1 whole egg * 160g (1½ cups) guanciale, diced * 120g (1¼ cups) Parmigiano Reggiano, grated * Freshly ground black pepper * Salt (for boiling water) Instructions: 1. Bring a large pot of salted water to a boil. 2. In a skillet over medium heat, sauté guanciale until crispy, then turn off the heat to cool. 3. Cook spaghetti until al dente. 4. Mix eggs with Parmigiano Reggiano and a generous amount of black pepper. Mix in some crispy guanciale. 5. Drain pasta, reserving ½ cup of pasta water. 6. Toss pasta in the skillet with guanciale, then add egg mixture and a splash of pasta water, stirring until creamy. 7. Plate with extra Parmigiano Reggiano, take a bite, and nod in approval like a true Italian!

2 Hungry Guys

30,700 次观看 • 7 个月前

Pasta Carbonara is one of Rome’s most iconic dishes, defined by precision, balance, and respect for tradition. Made with guanciale, eggs, Pecorino Romano, and black pepper, it relies on technique rather than complexity. Despite its simplicity, this dish remains one of Rome’s favorites, equally popular throughout the country. These are five restaurants in Rome that set the standard for carbonara. Learn the authentic recipe: Trattoria Da Enzo @luciano_cucinaitaliana @armandoalpantheon @rosciolirome @perilliatestaccio
1:09

Pasta Carbonara is one of Rome’s most iconic dishes, defined by precision, balance, and respect for tradition. Made with guanciale, eggs, Pecorino Romano, and black pepper, it relies on technique rather than complexity. Despite its simplicity, this dish remains one of Rome’s favorites, equally popular throughout the country. These are five restaurants in Rome that set the standard for carbonara. Learn the authentic recipe: Trattoria Da Enzo @luciano_cucinaitaliana @armandoalpantheon @rosciolirome @perilliatestaccio

TasteAtlas

24,580 次观看 • 9 个月前

Happy 33 Years Old 🎂 Pasta alla Zozzona to celebrate my birthday with a perfect Roman dish 🇮🇹👌This Italian dish combination of the famous Roman Carbonara, Amatriciana & Cacio e Pepe🔥 Ingredients: 500g Rigatoni Pasta 6 Egg Yolks 300g Guanciale 3 Italian Sausages 1 Onion 300g Tomato Passata Salt & Pepper to taste 400g Pecorino Romano #pastaallazozzona #zozzona #carbonara #amatriciana #italianpasta
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Happy 33 Years Old 🎂 Pasta alla Zozzona to celebrate my birthday with a perfect Roman dish 🇮🇹👌This Italian dish combination of the famous Roman Carbonara, Amatriciana & Cacio e Pepe🔥 Ingredients: 500g Rigatoni Pasta 6 Egg Yolks 300g Guanciale 3 Italian Sausages 1 Onion 300g Tomato Passata Salt & Pepper to taste 400g Pecorino Romano #pastaallazozzona #zozzona #carbonara #amatriciana #italianpasta

Luke Magro

257,400 次观看 • 1 个月前

Scarpariello Pasta: Not Your Average Tomato Sauce! Here’s everything you need for the authentic Scarpariello Pasta: @pastificiosorrentino pasta, tomato, Pecorino Romano, Parmigiano Reggiano, basil, peperoncino, extra virgin olive oil, garlic, and salt. This traditional dish from Campania, also known as the “cobbler’s pasta,” is a delicious example of cucina povera. While paccheri are the preferred pasta, spaghetti and bucatini also work perfectly to embrace the rich, cheesy tomato sauce. Feel free to get creative with the cheeses – it’s a recipe made for using up what’s in your fridge! Caciocavallo, Provolone, or even smoked provola can add a unique, gooey twist. What’s your favorite pasta shape for this dish? Let me know in the comments! 🍝✨ And don’t forget to tag a friend who needs to try this! ADV #pasta #pastalover #pastaoftheday #scarpariello #italiafood #italianfood #cucinaitaliana #napoli #foodnapoli #ricetta #share #lunchideas #dinnerideas #ideas #foodideas #culinary #personalchef
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Scarpariello Pasta: Not Your Average Tomato Sauce! Here’s everything you need for the authentic Scarpariello Pasta: @pastificiosorrentino pasta, tomato, Pecorino Romano, Parmigiano Reggiano, basil, peperoncino, extra virgin olive oil, garlic, and salt. This traditional dish from Campania, also known as the “cobbler’s pasta,” is a delicious example of cucina povera. While paccheri are the preferred pasta, spaghetti and bucatini also work perfectly to embrace the rich, cheesy tomato sauce. Feel free to get creative with the cheeses – it’s a recipe made for using up what’s in your fridge! Caciocavallo, Provolone, or even smoked provola can add a unique, gooey twist. What’s your favorite pasta shape for this dish? Let me know in the comments! 🍝✨ And don’t forget to tag a friend who needs to try this! ADV #pasta #pastalover #pastaoftheday #scarpariello #italiafood #italianfood #cucinaitaliana #napoli #foodnapoli #ricetta #share #lunchideas #dinnerideas #ideas #foodideas #culinary #personalchef

Icookforyou

7,100,000 次观看 • 2 年前

Carbonara at Da Enzo Al 29 📍Rome, Italy 🇮🇹 Taste Carbonara: Local food guide from Rome, Valentina Petraroli, takes us inside Da Enzo al 29 to show us what a traditional Roman Carbonara looks like. Authentic Carbonara relies on just four ingredients: crispy guanciale (cured pork jowl), egg yolks, Pecorino Romano cheese, and black pepper. The famous creamy texture doesn’t come from actual cream. It’s created by carefully mixing the rendered fat from the guanciale, the eggs, and a little starchy pasta water away from the direct heat to form a glossy sauce. Nestled in the Trastevere neighborhood, Da Enzo is famous for serving one of the best representations of this classic dish in the city - rich, perfectly coated, and deeply savory.
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Carbonara at Da Enzo Al 29 📍Rome, Italy 🇮🇹 Taste Carbonara: Local food guide from Rome, Valentina Petraroli, takes us inside Da Enzo al 29 to show us what a traditional Roman Carbonara looks like. Authentic Carbonara relies on just four ingredients: crispy guanciale (cured pork jowl), egg yolks, Pecorino Romano cheese, and black pepper. The famous creamy texture doesn’t come from actual cream. It’s created by carefully mixing the rendered fat from the guanciale, the eggs, and a little starchy pasta water away from the direct heat to form a glossy sauce. Nestled in the Trastevere neighborhood, Da Enzo is famous for serving one of the best representations of this classic dish in the city - rich, perfectly coated, and deeply savory.

TasteAtlas

22,746 次观看 • 7 个月前

ok a lot of yall asked me about the Carbonara recipe after i posted on my story last time so here it is: (how much of ingredients depend on much you eat. i don’t even count lmao) Ingredients: - Pasta: Bucatini (this type is like spaghetti but bigger. But you can do with whatever pasta you like. i’m just not into spaghetti). - Meat: Guanciale (sure you can do bacon or pancetta but guanciale is the best and you can really taste the difference). - 3-4 eggs (depending on how much pasta you are gonna eat). - Cheese: Parmesan (the real deal should be Pecorino but i didn’t have it 😭 regardless, it should be hard cheese). - Pepper. No salt!!! Preparing: 1. Boil the damn pasta. 2. Dice and then fry the meat with medium heat until it’s crispy, but not burned black okay?! 💀. (Save a little bit of the burned fat for the sauce mix and). 3. For the sauce, get egg yolks from those 4 eggs and mix it with cheese and pepper. Add a little bit of pasta water so that it doesn’t get too sticky. Add the burned fat from the meat. Mix everything together. Here is the most important part and the art of making Carbonara, which is mixing. 1. move the frying pan that you have just fried the meat to another spot on the stove, make sure that the pan is not too hot. 2. Now mix pasta the sauce together. 3. Add some pasta water or cheese, depending on if you like it more watery or sticky. 4. Keep mixing, put the pan back to the hot stove spot every now and then to “cook” the egg a little, but don’t let it lay there for too long cuz you DO NOT want some scrambled eggs. 5. Just keep mixing for like 5-7 minutes, if you feel like the sauce doesn’t feel like raw eggs anymore, then add the meat and mix them together. 6. Add some more pepper and cheese. It took me 3-4 times turning it into scrambled eggs before i could perfect it 😂 so good luck. #idgaf #idfwu #unbothered
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ok a lot of yall asked me about the Carbonara recipe after i posted on my story last time so here it is: (how much of ingredients depend on much you eat. i don’t even count lmao) Ingredients: - Pasta: Bucatini (this type is like spaghetti but bigger. But you can do with whatever pasta you like. i’m just not into spaghetti). - Meat: Guanciale (sure you can do bacon or pancetta but guanciale is the best and you can really taste the difference). - 3-4 eggs (depending on how much pasta you are gonna eat). - Cheese: Parmesan (the real deal should be Pecorino but i didn’t have it 😭 regardless, it should be hard cheese). - Pepper. No salt!!! Preparing: 1. Boil the damn pasta. 2. Dice and then fry the meat with medium heat until it’s crispy, but not burned black okay?! 💀. (Save a little bit of the burned fat for the sauce mix and). 3. For the sauce, get egg yolks from those 4 eggs and mix it with cheese and pepper. Add a little bit of pasta water so that it doesn’t get too sticky. Add the burned fat from the meat. Mix everything together. Here is the most important part and the art of making Carbonara, which is mixing. 1. move the frying pan that you have just fried the meat to another spot on the stove, make sure that the pan is not too hot. 2. Now mix pasta the sauce together. 3. Add some pasta water or cheese, depending on if you like it more watery or sticky. 4. Keep mixing, put the pan back to the hot stove spot every now and then to “cook” the egg a little, but don’t let it lay there for too long cuz you DO NOT want some scrambled eggs. 5. Just keep mixing for like 5-7 minutes, if you feel like the sauce doesn’t feel like raw eggs anymore, then add the meat and mix them together. 6. Add some more pepper and cheese. It took me 3-4 times turning it into scrambled eggs before i could perfect it 😂 so good luck. #idgaf #idfwu #unbothered

roy hoang

174,200 次观看 • 14 天前

🍝BOURSIN CHEESE PASTA🍝 Follow @the.hungry.hostess for more and make sure to save this post to make later! Ingredients: * 1 lb rigatoni pasta (any shorter cut pasta would work) * 1 lb ground meat (beef, turkey, sausage or chicken would all taste great - I did beef) * 5.2 oz Boursin garlic & herb cheese (@boursincheese) * 1 jar marinara sauce * 1 cup pasta water, reserved * Salt & pepper to taste * Parmesan cheese (optional) to serve Instructions: * Cook the pasta until al dente in salted, boiling water according to package instructions (mine took about 13 minutes). * Save one cup of pasta water before draining your pasta and set aside. Drain pasta and set aside. * While the pasta is cooking, cook your ground meat in a large pan over medium high heat. Break into smaller pieces and cook through (no longer pink) * Once the meat is cooked, drain any excess grease and return it to the pot. * Pour the jar of marinara into the pot with ground beef, season with salt and pepper and stir to combine. * Add the Boursin cheese and stir constantly so that the block of cheese melts and incorporates with the rest of the sauce mixture. Bring the sauce to a simmer. * Add your pasta to the pot with the sauce and stir to combine along with the 1 cup of pasta water. Let it sit for a minute to come together. * Serve with some grated parmesan cheese on top (optional) and enjoy!! #20minutedinner #pasta #boursincheese #easyrecipe #recipe #dinneridea SPOOKY SPIDER EGGS This was so easy and turned out so cool! Instructions: Boil your eggs for 10 minutes or until they’re cooked through and hardboiled. Let them cool, then using the back of a spoon crack them all over (don’t peel them). In a separate bowl, add enough water to cover the eggs, add the eggs and a couple drops of food coloring (I used blue and red to make a purple dye). Mix to combine. Cover and let refrigerate overnight then peel and enjoy! #halloweenfood #spidereggs #halloween #spooky #easyrecipe
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🍝BOURSIN CHEESE PASTA🍝 Follow @the.hungry.hostess for more and make sure to save this post to make later! Ingredients: * 1 lb rigatoni pasta (any shorter cut pasta would work) * 1 lb ground meat (beef, turkey, sausage or chicken would all taste great - I did beef) * 5.2 oz Boursin garlic & herb cheese (@boursincheese) * 1 jar marinara sauce * 1 cup pasta water, reserved * Salt & pepper to taste * Parmesan cheese (optional) to serve Instructions: * Cook the pasta until al dente in salted, boiling water according to package instructions (mine took about 13 minutes). * Save one cup of pasta water before draining your pasta and set aside. Drain pasta and set aside. * While the pasta is cooking, cook your ground meat in a large pan over medium high heat. Break into smaller pieces and cook through (no longer pink) * Once the meat is cooked, drain any excess grease and return it to the pot. * Pour the jar of marinara into the pot with ground beef, season with salt and pepper and stir to combine. * Add the Boursin cheese and stir constantly so that the block of cheese melts and incorporates with the rest of the sauce mixture. Bring the sauce to a simmer. * Add your pasta to the pot with the sauce and stir to combine along with the 1 cup of pasta water. Let it sit for a minute to come together. * Serve with some grated parmesan cheese on top (optional) and enjoy!! #20minutedinner #pasta #boursincheese #easyrecipe #recipe #dinneridea SPOOKY SPIDER EGGS This was so easy and turned out so cool! Instructions: Boil your eggs for 10 minutes or until they’re cooked through and hardboiled. Let them cool, then using the back of a spoon crack them all over (don’t peel them). In a separate bowl, add enough water to cover the eggs, add the eggs and a couple drops of food coloring (I used blue and red to make a purple dye). Mix to combine. Cover and let refrigerate overnight then peel and enjoy! #halloweenfood #spidereggs #halloween #spooky #easyrecipe

the.hungry.hostess | UGC

32,600 次观看 • 2 年前

Eggs and pasta you've never made it like this before 🍝🥚
3:03

Eggs and pasta you've never made it like this before 🍝🥚

Snack Reel

35,993 次观看 • 10 个月前

Shoemaker’s Pasta 🍝🇮🇹 Spaghetti allo Scarpariello is a classic from Naples. This one is all about the cheese and if it looks like too much cheese, it’s probably just enough. And make sure you have some bread for the sauce. INGREDIENTS: 1 lb spaghettone (thick spaghetti) 3 garlic cloves 1 chili pepper, chopped 1 lb cherry tomatoes halved Pecorino Romano Parmigiano Reggiano Fresh basil Olive oil Salt INSTRUCTIONS: 1. Add olive oil, garlic & chili to a cold pan and bring to heat. 2. Add tomatoes and cook until softened. Remove garlic. 3. Add al dente pasta with a splash of pasta water. 4. Toss until the sauce thickens and coats the pasta. 5. Turn off heat. Add basil, Parmigiano & Pecorino. Toss until creamy and serve. #pasta #easyrecipe #fyp
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Shoemaker’s Pasta 🍝🇮🇹 Spaghetti allo Scarpariello is a classic from Naples. This one is all about the cheese and if it looks like too much cheese, it’s probably just enough. And make sure you have some bread for the sauce. INGREDIENTS: 1 lb spaghettone (thick spaghetti) 3 garlic cloves 1 chili pepper, chopped 1 lb cherry tomatoes halved Pecorino Romano Parmigiano Reggiano Fresh basil Olive oil Salt INSTRUCTIONS: 1. Add olive oil, garlic & chili to a cold pan and bring to heat. 2. Add tomatoes and cook until softened. Remove garlic. 3. Add al dente pasta with a splash of pasta water. 4. Toss until the sauce thickens and coats the pasta. 5. Turn off heat. Add basil, Parmigiano & Pecorino. Toss until creamy and serve. #pasta #easyrecipe #fyp

Giovanni Siracusa

468,200 次观看 • 3 个月前

Celebrate Carbonara Day rediscovering tradition's flavours. 🍽️ Pecorino Romano DOP, crispy guanciale, golden yolks, and a hint of black pepper make a culinary icon of Roman and Italian cuisine worldwide. 🇮🇹 Buon appetito! 📹IG justhomemadefood #ilikeitaly #travelinitaly
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Celebrate Carbonara Day rediscovering tradition's flavours. 🍽️ Pecorino Romano DOP, crispy guanciale, golden yolks, and a hint of black pepper make a culinary icon of Roman and Italian cuisine worldwide. 🇮🇹 Buon appetito! 📹IG justhomemadefood #ilikeitaly #travelinitaly

Italia.it

84,129 次观看 • 2 年前

4 Pounds of Onions! 🧅🍝 Pasta alla Genovese is a classic pasta dish from Naples made with beef and lots of onions, slowly cooked for hours until the meat falls apart and the onions turn into a rich, flavorful sauce. AD🍝For this recipe, I'm using Pasta Garofalo's Elicoidale, also known as Roman Rigatoni. Made with over 200 years of Italian pasta-making tradition, it delivers a perfectly al dente bite! Since it's World Pasta Day, be sure to check out Pasta Garofalo on Amazon for special deals! @Pasta Garofalo #garofalopartner #RealItalianCarbs Pasta alla Genovese 🍝 Ingredients: 1 lb (454 g) Pasta Garofalo Elicoidale/Roman Rigatoni 1.5 lbs (750 g) beef chuck, cubed 4 lbs (1.8 kg) yellow onions, thinly sliced 2 carrots, diced 2 celery stalks, diced 2 bay leaves 1 tbsp lard 1 cup (240 ml) white wine Salt and black pepper, to taste Instructions: 1. Thinly slice the onions using a mandoline. 2. Heat the lard in a large pot and brown the beef on all sides. 3. Add the carrots, celery, bay leaves, salt, and pepper. Cook for a few minutes. 4. Pour in the white wine and let the alcohol evaporate. 5. Add the onions, mix everything together, and cover. Cook on low for 3–4 hours, stirring occasionally, until the onions break down into a rich sauce and the beef falls apart. 6. Cook Pasta Garofalo Roman Rigatoni until al dente, reserving some pasta water. 7. Toss the pasta with the sauce and a splash of pasta water until well combined. #pasta #easyrecipe #fyp
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4 Pounds of Onions! 🧅🍝 Pasta alla Genovese is a classic pasta dish from Naples made with beef and lots of onions, slowly cooked for hours until the meat falls apart and the onions turn into a rich, flavorful sauce. AD🍝For this recipe, I'm using Pasta Garofalo's Elicoidale, also known as Roman Rigatoni. Made with over 200 years of Italian pasta-making tradition, it delivers a perfectly al dente bite! Since it's World Pasta Day, be sure to check out Pasta Garofalo on Amazon for special deals! @Pasta Garofalo #garofalopartner #RealItalianCarbs Pasta alla Genovese 🍝 Ingredients: 1 lb (454 g) Pasta Garofalo Elicoidale/Roman Rigatoni 1.5 lbs (750 g) beef chuck, cubed 4 lbs (1.8 kg) yellow onions, thinly sliced 2 carrots, diced 2 celery stalks, diced 2 bay leaves 1 tbsp lard 1 cup (240 ml) white wine Salt and black pepper, to taste Instructions: 1. Thinly slice the onions using a mandoline. 2. Heat the lard in a large pot and brown the beef on all sides. 3. Add the carrots, celery, bay leaves, salt, and pepper. Cook for a few minutes. 4. Pour in the white wine and let the alcohol evaporate. 5. Add the onions, mix everything together, and cover. Cook on low for 3–4 hours, stirring occasionally, until the onions break down into a rich sauce and the beef falls apart. 6. Cook Pasta Garofalo Roman Rigatoni until al dente, reserving some pasta water. 7. Toss the pasta with the sauce and a splash of pasta water until well combined. #pasta #easyrecipe #fyp

Giovanni Siracusa

113,500 次观看 • 19 天前