pasta

Guy Fieri's Bucatini Carbonara Recipe 🧀🍝 | Guy's Big Bite | Guy Fieri makes a classic, creamy carbonara with bucatini pasta and crispy pancetta 🧀🍝 #GuysBigBite | By Food | You ready to show em? You want to show em favorite pasta? Huh? You love it, don't you? One of our favorite pasta in the Fieri family is carbonara. Now, carbonara is one of those dishes that I think has been screwed up so many times but I'm going to show you how I do carbonara and you're going to love it. So, why does smokey like carbonara? Because it all kicks off with pancetta, right? Huh, Smokey Dog. Yeah, a little beggar. Uh so, pancetta is bacon but it's not smoked. Right here, that's the bacon. If we unravel this, we can. If we unravel this, that's the pork belly right there. The Italians make it look a lot cooler. So, what we've done is ask for about a quarter inch. We're going to go ahead and give it about the same quarter inch. Well, maybe a half inch. Give it a cut. The colder this pancetta is, the easier it's going to be to work with. When it starts getting a little warm, it starts getting a little little slick, start sliding around. So, carbonara, what is it again? So, it's pancetta, egg yolks, little parsley, and some great pasta and that's just about it folks. When you start seeing peas in it, when you start seeing heavy cream added to it, you're not really having carbonara. I think this is about as close to traditional as you'll find. I could be screwing something up but this is the way we make it, okay? So, I've got a pan here diced up that pancetta. I don't want to be too hot when I go into the pan. So, we're just going to let this go medium to low heat. If we get this too hot too fast, we're not going to render that fat out. We're going to use that fat in the dish but most importantly is we want that pancetta to be nice and crispy. Pancetta's working rendering down nicely hot water boiling water screaming more this water's gotta be going and how much water we looking for come on I'm going to ask at home I know you're checking your phone right now it's a gallon of water to a tablespoon of salt this is where we miss it so often people go like this and I'm not kidding you I watch it all the time okay we're salted no way this is getting salted okay I don't eat pasta like I used to but I'll tell you what when we're going to do it we're going to do it right we're going to use the right amount of water I'm going to salt it the right way we're going to use great pasta and the pasta we're going to use is called bucatini okay bucatini is spaghetti with a hole in the middle right there I'm going to tell you a statement that we use all the time and that is pasta waits for noone I want this sauce done I want this ready to go and then I'll drop my pasta and the reason is as long as it's hot and as long as it has moisture it's going to continue to cook and the deal is overcooked pasta nothing could be worse we know how to cut the onion right simple little method cut off the top that's where the onion grew from that's the belly button of the onion you keep this onion together it's going to make it a lot easier to dice now make sure we peel down deep enough into that onion because that one layer that you don't go and grab like this one right here, it's like shoe leather. You can cut it up all you want. It's never going to break down. Get that real nice, tender, juicy inside of the onion. We'll cut through here. This is going to give us the chance to almost have it pre diced. Look at it. Make sure it's uniform. We want that onion to really disappear into this dish. Let's get into the pasta. There's a lot going on in the world of pasta. There's great pastas. There's cheap pastas. Why is one cost a bunch and one cost a little. I want you to look at the pasta here real quick and it's got kind of this dry texture to it. Almost kind of like it's handmade. I want you to spend the money. You're going to notice that when you cook this pasta, it's going to take it longer to cook. It's going to be harder. You're going to be mixing it in here and you're like, why is this thing so hard? Because it's the way the pasta dried. When the pasta gets a chance to really naturally dry, it's going to lose more of its moisture. The more moisture that's out of it, the dryer the pasta is, the longer it takes to reconstitute or rehydrate, okay? So, the bucatini water's boiling. We're going to go in. Now, this is where it gets critical folks. I'm not ready because my bucatini because my pancetta is not ready. Hang on a second. And I've got this slotted spoon so I can pull the pancetta. I'm going to let that pancetta continue to work. Let me get into my eggs real quick. I got a lot of moving parts here. It's simple but it's super important to follow the rules with this. Uh the eggs. So, we're going to go the better the egg. When we have the eggs from the chicken coop, the organic eggs. I mixed that up. I went backwards but it's alright. Egg yolks, the better if you can find really dynamite organic eggs where those yolks are just golden orange it's just going to make you better carbonara get the whites out more yolks the better and you know I'm not an egg fan right but I'll tell you something the one time that they really do work is for this and for Caesar dressing Alright, take a look at this. Nice, crispy, beautiful pancetta. I should probably taste that just in the name of science. Uh it's going to be fine. Still tender. Not too crispy. Let that fat sit in the bottom of the pan and why am I doing this? Cuz I want to reserve that fat. Now, this isn't the same kind of fat, the same kind of flavor that you get from bacon. This isn't nearly as smoky. This is actually a little bit saltier and I can't, why did I not put the onions in right now because I don't want to waste my crispyness. You know, I'll tell you something. I remember when I first got on the food network, someone walked up to me and said, hey, when you do cookbook. Can you make sure that the recipes are real? And I said what does that mean? They said well I bought some of those cookbooks from some of the famous chefs. And oh look who just showed up. Hi Smokey. Said I bought one of those cookbooks and I don't know that the recipe was that real. I said well what happened? Well I did this. I did this. I said wait a second. Did you follow the steps or did you just add all the ingredients? Yeah I don't know ingredients. I mean why do you have all the steps? They make it a lot harder that way. I said because that's the whole process. You shortcut this? You put those onions in that pancetta right now, you're going to sog up that pancetta, all that moisture coming in from the onion and we get to use that delicious fat. Alright, so we're going to let the onions sweat a little bit. Let me give that a touch of salt. Gotta watch the salt content of this. You're going to have salt. I'm going to help this to pull some of the moisture out of the onions but let's watch it. We got a lot of salt with pancetta. Not all pancetta is the same. Alright, so you get that pancetta that's super salty. Your dish is going to be salty. Plus, we have my favorite cheese, Parmesan original. This is from Parma, Italy. This is the bomb. Hunter and I were in Italy together and when we went to Parma, we went and actually made parmesan cheese. Going to cheese heaven. This is it, man. This is the key. Again, when I talk about critical basics, really good eggs, really good parmesan cheese, really good bucatini, really good pancetta. Do it the right way and you're going to have a rock star dish. I get a little cracked black pepper, Alright, we're going to drop pasta. Still boiling water. You start potatoes in cold water and bring them to a simmer but why do we start pasta with boiling water and drop it in. Well, the potato we're cooking from the inside out and we're cooking this big potato. On this pasta, we are literally cooking from the outside in and we're going to get right to the inside of the pasta which just has a little bit of bite to it and what we call al dente, dente tooth latin I guess but that is the key is the pasta waits for noone. This is all ready to go. We'll drop the pasta Remember, we salted it with the tablespoon of salt. No, there's no breaking the pasta. Take a look right here. This is starting to cook and this is sitting out. We spend a little bit of time that first 30 seconds and get in here and work this around and make sure that everybody's in the pool. You also notice that I have the strainer inside of the pot. It gives us a chance to pull the pasta immediately, not have to go to the sink and do all that but it also retains that pasta water which is going to be super critical in the finale of this dish because we're not going to add cream to it and we have to have some other body, some other medium to work with to make this nice and creamy and it's going to be that pasta water. When things I always say about cooking. You gotta be present. When you're here doing this, this isn't time to check your Email. Anything gets off. We burn those onions or over caramelize em. We overcook that pasta. We overcook this pench at anything. There's only a few spokes in this wheel of the bite going to flavor town, alright? So, we can't mess that up. We gotta stay with it. Onions are almost done. A pasta is just about finished. I've got some of this Parmesano Regiano really nicely grated. We're going to mix that in to the eggs and then we're going to temper the eggs in this mixture with the onions and when I say tempera, we gotta go in nice and slow. Otherwise, we're going to make ourselves an omelet and that's not what we want. This is where it gets kind of not iffy but you really gotta be on top of this. Onions are beautiful. Take a look at that pasta and I'm on that pasta all day long. I could tell by when I start pulling it out of the pot whether or not We're there. Just a little white. in the center of it. Take my going to go into a mixing bowl now why into the mixing bowl not in the pan I want to show you a method that I think is going to be a little bit more helpful to you because if you go into this pan and it's super super hot you have a real good chance of of cooking these eggs so now I'm going to take my onions with the pancetta fat right in there I've got my eggs done with my Parmesan cheese and I am mixing this as fast as I can to keep this from setting up on me and turning into an omelette. Oh, I am telling you, you're going to love this. Little bit more of the egg can't have really enough egg in this. Did you ever think you'd hear that from me? Now, as we say and as I've learned forever, pasta is not a castle. So, it should sit in a moat of sauce. We are amalgamating all those beautiful onions, that Parmesan cheese, and those eggs and it should just be sticking right to that pasta with that cheese Fortunately, I'm so quick with the knife. I won't have to worry about this. Should have my parsley prepped out. I want to add a little color to this. It really needs it in that little herbaceousness. That pasta was retaining some water but you could see how it start to dry up a little bit. Just a touch of water, not a bunch. It's going to rehydrate. What's going to do is it's going to let that creaminess of that cheese wake back up Just give myself a little serving of this. I want you to see how golden. Nest the pasta when we put it down and stand it up a little bit. Grab some of the bits from the bottom. Is your mouth watering yet? Mine is. Okay. Touch more of that cheese and you know the great thing about this and we do this a lot for Christmas is we serve in courses and I'll serve pasta just like that a small little beautiful portion let me show you the right way to get into this pasta by the way we don't use these spoons once you grab the edge of that fork grab about two strands and I want you to bring that pasta right over here to the side and you can tell it's al dente the way it kind of sweeps that sweeps that plate It's simple, it's basic, and it's tons tons of flavor. That feel Triple D step back. When you watch Triple D and I take a bite of something and it really gets going, That's what happens. Not one piece of this is standing out past the other. You get the crispy bacon. You get the creaminess, that unxious sauce made from the cheese and the egg. Get that beautiful sweetness from the caramelized onion. And the perfectly cooked pasta. People are flying in to get the recipe. You guys got it. Check it out. Make it at home. Your family's going to love it. Adios.

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2.3M views · 477K reactions | Him: “No protein?” Recipe -2 tbsp oil -2 garlic cloves, minced -2 cups pasta -2 1/2 cups chicken broth -1/4 cup heavy cream -3 tbsp butter -1/2 cup parmesan cheese -Salt & pepper, to taste -Parsley, for garnish 1.Heat a large skillet over medium and add the oil. 2.Sauté the garlic until fragrant. 3.Toss in the dry pasta, stirring to coat in the oil. 4.Pour in the chicken broth and simmer until the pasta absorbs all the liquid. 5.Stir in heavy cream, butter, and parmesan cheese until creamy. 6.Season with salt and pepper to taste. 7.Finish with a sprinkle of parsley and an extra pat of butter. More recipes on flavorsbyfrangipane.com #creamypasta #pastarecipe #dinnerrecipes #dinnerideas #easyrecipes #20minutemeal | Christina Frangipane | Facebook

377K views · 1K reactions | Giada’s sheet pan lasagna✨ All the cozy comfort of lasagna without the time-consuming layering step. This dish was incredible, and cooking with @giadadelaurentiis was such an honor! You can find the recipe in her new cookbook, Super Italian, which comes out on March 4 and is available for pre-order now. Congrats, Giada! | Maxi's Kitchen | Facebook

297K views · 6.1K reactions | Cacio e pepe mac & cheese✨ ▪️12 - 16 oz. Medium Shell Pasta (we like it super saucy so we use 12 oz.)▪️2 tsp Fresh Ground Black Pepper▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Whole Milk (or 2% milk)▪️1+1/2 Cups Grated Pecorino Romano Cheese▪️ 🌱Vegan Modification: Sub in unsweetened oat milk for milk, olive oil for butter, and plant based cheese and/or nutritional yeast for parmesan 1️⃣ Bring a pot of generously salted water to a boil and boil pasta until very al dente (2 mins less than package directions because it will finish cooking in the sauce) 2️⃣ In a pot over medium high heat, toast the pepper until fragrant (1-2 mins) then add the butter; once the butter is melted, whisk in the flour and cook whisking constantly for 1 minute 3️⃣ Start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 4️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and thicken (3-5 mins) and then whisk in the pecorino romano cheese 5️⃣ Stir in the pasta and cook for another 2-3 mins until pasta is your desired tenderness, then turn off the heat (the sauce will continue to thicken as it cools) 6️⃣ Top with a sprinkle of black pepper and some grated pecorino romano and enjoy! ⏲15 minute total prep + cook time Recipe serves 4 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

14K reactions · 137 shares | Three ingredient authentic fettuccine alfredo✨ Recipe inspired by @migrationology 🤍 ▪️8 oz. Fettuccine▪️4 Tbsp Butter▪️3 oz. Freshly Grated Parmesan (2 Cups Freshly Grated)▪️Kosher Salt▪️Reserved Pasta Water▪️ 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Slice the butter into small chunks and place them in a large bowl. 3️⃣ Boil the fettuccine according to package directions until al dente. A couple mins before the pasta is done, reserve 1 cup of pasta water and let it cool slightly while the pasta finishes cooking. 4️⃣ Drain the hot pasta and place it in the bowl with the butter. Add ~1/4 cup pasta water and mix with a large spoon for ~30 seconds until the butter begins to melt and coat the noodles. 5️⃣ Add the grated parmesan along with a couple more tablespoons of pasta water. Mix vigorously, adding more pasta water as needed a couple tablespoons at a time, until the cheese melts and emulsifies into a thick and creamy sauce. If you accidentally add too much pasta water you can re-balance the sauce by adding more grated parmesan. 6️⃣ Serve immediately with some more grated parm on top and enjoy! ⏲20 minute total prep + cook time Recipe serves 2 people | Maxi's Kitchen | Facebook

593 reactions · 19 comments | Zucchini pasta with basil and pine nuts✨ ▪️3 Tbsp Pine Nuts▪️3 Tbsp Olive Oil▪️1+1/2 lb. Zucchini (~3 medium zucchini), thinly sliced into half-moons ▪️1/2 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️3 Garlic Cloves, finely chopped▪️8 oz. Pasta (I used Cascatelli)▪️1 Cup Reserved Pasta Water▪️1/4 Cup + 2 Tbsp Grated Parmesan, plus more for serving▪️1/2 Cup Fresh Basil Leaves, plus more for serving▪️1 Tbsp Fresh Lemon Juice▪️Crushed Red Pepper Flakes, for serving (optional)▪️ 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ In a dry skillet over medium heat, toast the pine nuts, stirring often, for 3 to 4 mins until golden and fragrant. Transfer to a small bowl and set aside. 3️⃣ In a large pot or skillet over medium heat, heat the olive oil until shimmering. Add the zucchini, salt, and pepper. Cook, stirring occasionally, for 12 to 15 mins, until the zucchini softens and becomes jammy with some golden brown edges, but hasn’t completely fallen apart. 4️⃣ Stir in the garlic and cook for 1-2 more mins until fragrant. Turn off the heat, cover and keep warm while you cook the pasta. 5️⃣ Boil the pasta 2 mins less than package directions (it will finish cooking in the sauce). Reserve 1 cup pasta water. Using a spider strainer, transfer the pasta into the pan with the zucchini (or drain and transfer). 6️⃣ Turn the heat to medium-high and add 1/2 cup pasta water. Cook, stirring, until a glossy sauce forms and the pasta is to your desired tenderness (2-3 mins). Continue adding more pasta water as needed (I added 1/2 cup more). 7️⃣ Remove from the heat and stir in the basil, toasted pine nuts, and grated parmesan. Add the lemon juice and stir to combine. Taste and add more cheese, salt, or pepper if desired. 8️⃣ Serve with some more Parmesan on top, fresh basil leaves, and red pepper flakes if you like. Enjoy! ⏲10 minute prep time + 20 minute cook time Recipe serves 2-3 people For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

141K reactions · 331 shares | Mom’s creamy broccoli pasta✨ ▪️2 Tbsp Butter▪️1/2 a Yellow Onion, diced small▪️16 oz. Fresh Broccoli (crowns + stems), roughly chopped small▪️3 Garlic Cloves, finely chopped▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Fresh Ground Black Pepper▪️2 Tbsp Flour▪️2 Cups Milk (we use 2% but any will work)▪️4 oz. Cream Cheese, cut into small pieces▪️16 oz. Ditalini Pasta (or sub pasta of choice)▪️1/4 Cup Grated Parmesan▪️1/2 Cup Pasta Water▪️ 🌱Vegan Modification: Sub in olive oil for butter, unsweetened oat milk for milk, plant based cream cheese for cream cheese, and nutritional yeast for parmesan. 1️⃣ Bring a pot of generously salted water to a boil for the pasta. 2️⃣ Heat a separate pot (or large pan) over medium heat and melt the butter. Add the onions and cook, stirring often, for 2-3 mins until they are starting to become tender and translucent. 3️⃣ Add the broccoli, garlic, salt, and pepper and cook for 3-4 more mins until broccoli is almost tender. 4️⃣ Add the flour and mix it in with the veggies. Cook while stirring for 1 min, then stir in the milk 1/2 cup at a time, mixing to fully incorporate it before adding more. Once the sauce begins to bubble and thicken (1 min), add the cream cheese and stir until it melts into the sauce. Cover the pot and turn off the heat until the pasta is ready. 5️⃣ Boil the pasta 2 mins less than package directions (reserve 1/2 cup pasta water) and transfer it into the sauce pan with a mesh skimmer (or drain in a colander and transfer it into the sauce pan). 6️⃣ Turn the heat on the sauce + pasta back to medium and add 1/4 cup pasta water. Mix the pasta with the sauce and stir in the grated parmesan. Cook for 2-3 more mins, stirring constantly, until the sauce thickens slightly and coats the pasta (and the pasta is your desired tenderness). Add more pasta water if needed to loosen up the sauce. Enjoy! ⏲10 minute prep time + 15 minute cook time Recipe serves 6 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

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