Pasta

4.9M views · 96K reactions | Add eggs to pasta and you'll never eat it any other way again | Add eggs to pasta and you'll never eat it any other way again | By Top Tips | Eggs to pasta and you'll never eat it any other way again. It's quick and easy. Let's start our recipe by adding 250 grams of pasta to the pan with hot water. Next, we will add half a teaspoon of salt and mix very well. Leave it cooking for 10 minutes. As soon as it cooks, remove and drain the water and if you like easy recipes like this, click the like button and comment below. I love easy recipes. Set the pasta aside. Then in another container, we will add six eggs. Also add half a teaspoon of salt, half a teaspoon of black pepper. Then until combined. Okay, here it is now. Perfect, book next. Now, in another container, add all the noodles. Next, we will add a teaspoon of butter and mix very well until the butter melts completely. Leave the pasta to the side. Now, we will need 100 grams of bacon cut into smaller pieces like this. Then add the bacon to a pan and let it fry very well. And if you're enjoying our recipes, leave us a comment below from which city you're watching us from. I want to send you a big hug and thank you for sharing this recipe. Now add all the bacon to the pasta and mix. The bacon will make our pasta even tastier. Once this is done, we will add 100 grams of grated parmesan cheese, mix very well again. Now, add all the beaten eggs that we just prepared. And mix. Ready, once done, reserve the pasta on the side. Then in the pan, we will add a table spoon of butter, mix very well until it melts completely. Next, add all the noodles in here. Using the spatula, press the pasta into the bottom of the frying pan. Now you will cover and let it cook for 5 minutes. Now add 100 grams of grated cheese. To finish, we will add green scent to taste. Now cover and leave for two minutes until the cheese melts, complete. And our recipe is ready, you can take it out and serve it. And look how wonderful it turned out. There's no way to resist. If you've made it this far, leave a rating from zero to ten. Which rating you give to this recipe. I really hope you liked it. Now I'm going to leave it here a big hug and see you next time.

4.9M views · 96K reactions | Add eggs to pasta and you'll never eat it any other way again | Add eggs to pasta and you'll never eat it any other way again | By Top Tips | Eggs to pasta and you'll never eat it any other way again. It's quick and easy. Let's start our recipe by adding 250 grams of pasta to the pan with hot water. Next, we will add half a teaspoon of salt and mix very well. Leave it cooking for 10 minutes. As soon as it cooks, remove and drain the water and if you like easy recipes like this, click the like button and comment below. I love easy recipes. Set the pasta aside. Then in another container, we will add six eggs. Also add half a teaspoon of salt, half a teaspoon of black pepper. Then until combined. Okay, here it is now. Perfect, book next. Now, in another container, add all the noodles. Next, we will add a teaspoon of butter and mix very well until the butter melts completely. Leave the pasta to the side. Now, we will need 100 grams of bacon cut into smaller pieces like this. Then add the bacon to a pan and let it fry very well. And if you're enjoying our recipes, leave us a comment below from which city you're watching us from. I want to send you a big hug and thank you for sharing this recipe. Now add all the bacon to the pasta and mix. The bacon will make our pasta even tastier. Once this is done, we will add 100 grams of grated parmesan cheese, mix very well again. Now, add all the beaten eggs that we just prepared. And mix. Ready, once done, reserve the pasta on the side. Then in the pan, we will add a table spoon of butter, mix very well until it melts completely. Next, add all the noodles in here. Using the spatula, press the pasta into the bottom of the frying pan. Now you will cover and let it cook for 5 minutes. Now add 100 grams of grated cheese. To finish, we will add green scent to taste. Now cover and leave for two minutes until the cheese melts, complete. And our recipe is ready, you can take it out and serve it. And look how wonderful it turned out. There's no way to resist. If you've made it this far, leave a rating from zero to ten. Which rating you give to this recipe. I really hope you liked it. Now I'm going to leave it here a big hug and see you next time.

35K views · 2.3K reactions | I cannot believe how good this is. These are the dishes I love for. Taking a handful of humble everyday ingredients and turning them into something swoon worthy. This one is unreal. #cooking #easyrecipe #homecook #dinner #homecooking #eating #cookingtime #italianfood #pasta #foodie #goodfood #foodies #foodie #pastalover #inthekitchen | Corre Larkin

French Onion Pasta

Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo

253K views · 3.7K reactions | You Won't Believe Where This Pasta Was Invented | You Won't Believe Where This Pasta Was Invented | By Vincenzo's Plate | Facebook

Ina Garten's Penne Arrabiata Recipe 🧄🍝 | Barefoot Contessa | Ina Garten | Ina Garten's Penne Arrabiata has an UNBELIEVABLE amount of garlic (24 cloves!) 🧄🍝 #BarefootContessa | By Food Network UK | I'm making penne Arrabiata. Arrabiata sauce is really kind of a classic Italian pasta sauce made with tomatoes. Mine has an unbelievable amount of garlic in it which I'm going to cook very slowly in olive oil. It's going to be really sweet and delicious. So, nobody wants to peel twenty-four cloves of garlic. So, what I do is I blanch them in pot of boiling water just for about 15 seconds and then you'll see the skins just slip right off. Just like that. Okay. So, that's a cup. So, I've got two thirds of a cup of olive oil that I've got warmed. I'm going to put the garlic in and just cook it for about 10 minutes. Just until the outside is like just barely browned and the inside is really tender. Okay, I'll let that cook for about 10 minutes. Okay, next is the tomatoes. So, I've got two 28 ounce cans of San Martana tomatoes. I think San Martana are the best quality canned tomatoes and I've got whole tomatoes. I'm going to put them in the food processor and just chop them up. I'm just putting them in the food processor so I can control the consistency of the tomatoes and I'm draining them because I don't want the sauce to be watery. Nobody wants watery sauce. Okay, you make Bloody Mary's out of the rest. Okay. Get them in. Good. And then I'm just going to chop them up. You don't want to puree. You just want them roughly chopped. Okay, I think the garlic is just about ready and I'll show you what I was looking for. These are great. I wish you could smell it. Nicely browned on the outside and perfectly cooked through. Okay, I'm going to take the garlic and put it right into the tomatoes. And then I'm going to chop that up and then cook it all together with some fennel This recipe actually is inspired by Missy Robbins who has the most incredible pasta restaurant in New York called Missy. It's in Brooklyn and she makes her Arrabiata sauce with twenty-four cloves of garlic and it's so good. And then I'm just going to chop that up so you get bits of garlic in the sauce and then this whole thing goes right back into the oil try and do it without getting it all over yourself So just going back on the stove. Turn on the heat and I'm going to take two teaspoons of fennel seeds. You can do it in a mortar and pestle but I think this is actually better to grind them yourself. What I do is just chop them up and they're going to bounce all over the place but it's really worth it and I think what you do is you get a lot of the oils out of the fennel seeds. Just give it a rough chop like that. They're going to get tenderized when the sauce cooks. Actually, prefer using whole fennel seed rather than ground. Ground kind of loses its flavor. When you chop up whole fennel seed, you get all of those essential oils in it and fennel has this like anise flavor that's just great particularly tomatoes. Okay, right into the sauce right there. 1 teaspoon of hot red pepper flakes. Okay, next is a third of a cup of red wine. I'm using an Italian wine of course since it's an Italian dish. I'm using a chiente. You want something very dry and kind of rough. Two thirds of a cup. Just pour it right in. Yum. Tablespoon of salt. Make sure it's really well seasoned. Teaspoon of pepper, I'm always looking for our flavors compliment each other. How the tomatoes make the red wine taste better. How the red wine makes the fennel taste better. This is going to do exactly that. The garlic flavors everything. So I'm just going to bring it to a boil and then lower the heat and let it simmer for 30 minutes. I'm almost done with the Arrabiata sauce. Just going to add some fresh basil to it. Gives it a nice, fresh, kind of peppery flavor. Okay, about a quarter of a cup right into the sauce. So, I've got a big pot of boiling water, salt, and one pound of penne and I'm cooking it to about two minutes less than it requires for al dente and that's because I'm going to cook it in the sauce. So, let's see how it's doing. Okay, great. It's perfect. With a wire strainer, just put it right into the pasta sauce and that way, all of the pasta sauce gets absorbed into the pasta and it really flavors it. Very often what we do is we serve pasta and then we put the sauce on top and it just kind of sit on the top but this way it cooks into it and a little bit of the starch from the pasta really thickens the sauce so the two elements really work together that's all the pasta just give it a big stir I'm just going to cook this all together oh man overboard it's going to cook together for two minutes the pasta will be perfectly cooked and the sauce will be just really silk and delicious you can really smell the garlic but it's like so not sharp. In the meantime, while that cooks, I'm going to julienne a little more basil for garnish. I love pastas because you can make the sauce in advance. Just cook the pasta. Cook it together and you got a fabulous dinner. Big salad. I'm a happy camper. Okay. So, clear the decks. I need a big ball. And the pasta should be done. Oh, this looks gorgeous and you can really tell that the tomato sauce has gotten into the pasta. Who wouldn't want to have this for dinner? Little fresh basil on top, and lots of freshly grated parmesan. Actually, I call it grated parmesan but it's really ground. I grind it in a food processor just because I like that kind of grainy texture of it. A fork. This is the kind of dinner anybody in the family would love. It's just not your ordinary tomato sauce. This is pasta Arrabiata with twenty-four cloves of garlic. Smells amazing. And it taste so good.

1.2M views · 44K reactions | Easy 30 minute recipe: Ep 9. Recipe: amateurprochef.com Shrimp Scampi Linguini Lets make it! #homecooking #easyrecipe #shrimp #pasta | Amateurprochef | Isaintjames · Do Do Do

Linguine Aglio e Olio - Easy Weeknight Pasta - Sip and Feast

Linguine Aglio e Olio - Easy Weeknight Pasta - Sip and Feast

116K views · 9.3K reactions | Parmesan cheese pasta Parmesan cream: 2 tbsp unsalted butter 4 shallots sliced 5 garlic cloves sliced 1 1/2 cups (354 ml) dry white wine 2 1/2 cups (590 ml) heavy cream 8 oz (226 g) Parmesan cheese | Sonny Hurrell | thatdude_cancook · Original audio

Classic Pasta Puttanesca! 😍🍝 | The Classic Pasta Puttanesca Recipe! 😍🍝 | By Chef Billy ParisiFacebook

115K views · 2K reactions | Fresh, Tossed Pasta Sauce | At the nearly century-old Felice a Testaccio restaurant in Rome, our editorial director J.M. Hirsch fell in love with a fresh pasta sauce that comes... | By Christopher Kimball’s Milk Street | Restaurant Caviche at Testacio in Rome comes a really simple recipe with a raw sauce. It comes together in the bowl by adding hot pasta to all of the ingredients. You can use grape tomatoes or cherry tomatoes here. I'm going to cut them in half, mash them up. We're going to use the juices of the tomatoes, add a tiny bit of sugar, help bring the natural sweetness of the tomatoes out, salt, pepper, and olive oil. Those are just set aside for about 15 minutes and I'm going to drop the pasta, get that cooking. We're only using cups of water. We're going to use a little bit of that really starchy water to help finish up the sauce at the end. Now, to the tomatoes, I'm going to put a ton of herbs in here. Basil, mint, marjoram, oregano, parsley, thyme, really use whatever you have. Now, I want to add a little creaminess and richness to the pasta dish here by adding ricotta. Putting about half of this ricotta in and the rest into a small bowl, just a little bit of olive oil and a hit of salt and pepper and that we can use to garnish at the end. When that hot pasta hits the sauce, it will melt the ricotta and make it creamy, delicious but yet still light and flavorful. Looks so good. That is a beautiful summery dish came together in 15 minutes. Spaghetti al Felice. So so good. There's a rich creaminess about it but it's not heavy. It's light and it's summery and simple.

Shrimp Scampi And Linguine - Easy DIY Recipes