5.9K reactions · 86 shares | The BURRATA CANVAS from @macolettaastoria in Queens NYC! 🍕🔥 4 of their signature pizzas inside one burrata-packed pull-apart pizza to share! 🤤 #DEVOURPOWER | DEVOURPOWER: Greg & Rebecca | Facebook
5.9K reactions · 86 shares | The BURRATA CANVAS from @macolettaastoria in Queens NYC! 🍕🔥 4 of their signature pizzas inside one burrata-packed pull-apart pizza to share! 🤤 #DEVOURPOWER | DEVOURPOWER: Greg & Rebecca | Facebook
308K views · 6.3K reactions | 🇮🇹Pugliese Style: Pasta con Ricotta e PancettaIngredients:🍝 8 oz Mezzi Rigatoni🧀 250g Ricotta (about 1 cup) 🧄 3 Garlic cloves, peeled 🧈 1 knob of Butter 🥓 100g Pancetta, cubed (about 5oz) Instructions:1. Bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente. 2. In a large frying pan, melt the butter over medium heat. Add the garlic cloves and cubed pancetta.3. Cook until the pancetta is golden and crispy. Remove the garlic cloves and set aside a spoonful of crispy pancetta for topping.4. Lower the heat and stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce.5. Add the drained pasta to the pan and toss until evenly coated.6. Plate the pasta and finish with the reserved crispy pancetta on top.🇮🇹Buon Appetito! #pasta #italianfood #italy | Giovanni Siracusa | Facebook
308K views · 6.3K reactions | 🇮🇹Pugliese Style: Pasta con Ricotta e PancettaIngredients:🍝 8 oz Mezzi Rigatoni🧀 250g Ricotta (about 1 cup) 🧄 3 Garlic cloves, peeled 🧈 1 knob of Butter 🥓 100g Pancetta, cubed (about 5oz) Instructions:1. Bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente. 2. In a large frying pan, melt the butter over medium heat. Add the garlic cloves and cubed pancetta.3. Cook until the pancetta is golden and crispy. Remove the garlic cloves and set aside a spoonful of crispy pancetta for topping.4. Lower the heat and stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce.5. Add the drained pasta to the pan and toss until evenly coated.6. Plate the pasta and finish with the reserved crispy pancetta on to
335K views · 20K reactions | This recipe is by far the most fool-proof, super creamy Spaghetti Alla Carbonara I’ve ever made 🧀🥚 With it being Carbonara Day on Sunday I wanted to show you how to improve your carbonara skills. There are so many versions out there of this Italian classic and I’ve tried making it in many different ways. I found that the secret is the bain marie method in this recipe, which allows the eggs to fully cook without ending up with scrambled eggs. Depending on where you are in the world it can be quite hard to find guanciale, so the best alternative will be to use pancetta. I also like to include some of the egg whites as this stops the sauce from becoming too stodgy. Make sure you don’t use any oil as the guanciale releases a lot of fat. You might also want to discard some of it - just leave enough fat in the pan to stir the spaghetti into it and a few tablespoons to mix into the egg sauce to add a little more flavour. Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio). Makes 2-3 portions 300g of rigatoni or spaghetti 2 whole large eggs and 2 large egg yolks 2 tsp whole black peppercorns 150g guanciale 70g pecorino cheese #carbonara #carbonarapasta #italianfood #italiancuisine #recipeshare #comfortfood #ciboitaliano | Francesco Mattana | Facebook
335K views · 20K reactions | This recipe is by far the most fool-proof, super creamy Spaghetti Alla Carbonara I’ve ever made 🧀🥚 With it being Carbonara Day on Sunday I wanted to show you how to improve your carbonara skills. There are so many versions out there of this Italian classic and I’ve tried making it in many different ways. I found that the secret is the bain marie method in this recipe, which allows the eggs to fully cook without ending up with scrambled eggs. Depending on where you are in the world it can be quite hard to find guanciale, so the best alternative will be to use pancetta. I also like to include some of the egg whites as this stops the sauce from becoming too stodgy. Make sure you don’t use any oil as the guanciale releases a lot of fat. You might also want
2.1M views · 94K reactions | Cacio e Pepe from scratch | Easy quick and delicious pasta, made of just 4 ingredients: 320g Pasta / 200g Pecorino Romano (or parmigiano) / pepper to taste (a lot) / cooking water.... | By Marco | Hawaii, you keep buying those awful pasta sauces full of poisoning ingredients when to make cacho pepper, you need just four of them. Cacho, pepper, pasta of course, and cooking water. So, I mentioned cooking water in the ingredients because it's essential to move forward in this dish. So, the very first step, it's going to be start cooking the pasta and in the meantime, ground some black pepper and heat a pan so it's going to enhance its flavor. Add a scoop of cooking water. Let's do the cream. Add the cheese to a larger bowl, a little more black pepper, an entire lid of cooking water and then whisk it right away. Okay and that's pretty much it. I kind of messed up. This is supposed to be a little more dense as a cream and I'm not doing it again because in New York, you either pay rent or waste the pecorino but you're looking for something a little more dense. Okay, the pasta should be almost ready. Let's give it a try for yes, it's perfect. It's very al dente because you want to finish cooking it in the pot with the pepper. So, let's go in with the pasta followed by more cooking water and mix until all the water evaporates. Now, we can add the cheese. Very important doing this step with a heat off. Scooby in the pot and then it's important that you whisk it right away with energy without ever stopping to avoid any clamp. We just have to plate it and try it. I mean wasn't that super easy? Like come on guys. You can do that in 10 minutes just because the pasta needs 10 minutes to cook. Mama mayon. Perfecta. Now if you didn't yet make sure you like and follow so you're going to see more recipes to avoid processed food and respect a little bit more your health.
2.1M views · 94K reactions | Cacio e Pepe from scratch | Easy quick and delicious pasta, made of just 4 ingredients: 320g Pasta / 200g Pecorino Romano (or parmigiano) / pepper to taste (a lot) / cooking water.... | By Marco | Hawaii, you keep buying those awful pasta sauces full of poisoning ingredients when to make cacho pepper, you need just four of them. Cacho, pepper, pasta of course, and cooking water. So, I mentioned cooking water in the ingredients because it's essential to move forward in this dish. So, the very first step, it's going to be start cooking the pasta and in the meantime, ground some black pepper and heat a pan so it's going to enhance its flavor. Add a scoop of cooking water. Let's do the cream. Add the cheese to a larger bowl, a little more black pepper, an entire li
2.1M views · 94K reactions | Cacio e Pepe from scratch | Easy quick and delicious pasta, made of just 4 ingredients: 320g Pasta / 200g Pecorino Romano (or parmigiano) / pepper to taste (a lot) / cooking water.... | By Marco | Hawaii, you keep buying those awful pasta sauces full of poisoning ingredients when to make cacho pepper, you need just four of them. Cacho, pepper, pasta of course, and cooking water. So, I mentioned cooking water in the ingredients because it's essential to move forward in this dish. So, the very first step, it's going to be start cooking the pasta and in the meantime, ground some black pepper and heat a pan so it's going to enhance its flavor. Add a scoop of cooking water. Let's do the cream. Add the cheese to a larger bowl, a little more black pepper, an entire lid of cooking water and then whisk it right away. Okay and that's pretty much it. I kind of messed up. This is supposed to be a little more dense as a cream and I'm not doing it again because in New York, you either pay rent or waste the pecorino but you're looking for something a little more dense. Okay, the pasta should be almost ready. Let's give it a try for yes, it's perfect. It's very al dente because you want to finish cooking it in the pot with the pepper. So, let's go in with the pasta followed by more cooking water and mix until all the water evaporates. Now, we can add the cheese. Very important doing this step with a heat off. Scooby in the pot and then it's important that you whisk it right away with energy without ever stopping to avoid any clamp. We just have to plate it and try it. I mean wasn't that super easy? Like come on guys. You can do that in 10 minutes just because the pasta needs 10 minutes to cook. Mama mayon. Perfecta. Now if you didn't yet make sure you like and follow so you're going to see more recipes to avoid processed food and respect a little bit more your health.
2.1M views · 94K reactions | Cacio e Pepe from scratch | Easy quick and delicious pasta, made of just 4 ingredients: 320g Pasta / 200g Pecorino Romano (or parmigiano) / pepper to taste (a lot) / cooking water.... | By Marco | Hawaii, you keep buying those awful pasta sauces full of poisoning ingredients when to make cacho pepper, you need just four of them. Cacho, pepper, pasta of course, and cooking water. So, I mentioned cooking water in the ingredients because it's essential to move forward in this dish. So, the very first step, it's going to be start cooking the pasta and in the meantime, ground some black pepper and heat a pan so it's going to enhance its flavor. Add a scoop of cooking water. Let's do the cream. Add the cheese to a larger bowl, a little more black pepper, an entire li
307K views · 45K reactions | Do you like carbonara? How do you do yours? Here is the recipe from rome: 400g pasta 150g guanciale 100/120g pecorino romano 5 egg yalk Black Pepper (for me was enough the one from guanciale) IMPORTANT TIPS: -Cook the guanciale at very low heat until crispy -add cooking water to the fat until it evaporates on the heat -Don't add the eggs to the pot or you're gonna do a frittata. -A tiny bit of cooking water in a BIG bowl. The bigger the better, you wanna stir it with energy. That said, if you're cooking for yourself feel free to substitute the ingredients, just don't call it carbonara! #cooking #food #carbonara #italian #italianrecipe #italianfood #homemade #authentic | Marco Pasta
307K views · 45K reactions | Do you like carbonara? How do you do yours? Here is the recipe from rome: 400g pasta 150g guanciale 100/120g pecorino romano 5 egg yalk Black Pepper (for me was enough the one from guanciale) IMPORTANT TIPS: -Cook the guanciale at very low heat until crispy -add cooking water to the fat until it evaporates on the heat -Don't add the eggs to the pot or you're gonna do a frittata. -A tiny bit of cooking water in a BIG bowl. The bigger the better, you wanna stir it with energy. That said, if you're cooking for yourself feel free to substitute the ingredients, just don't call it carbonara! #cooking #food #carbonara #italian #italianrecipe #italianfood #homemade #authentic | Marco Pasta
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