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Friday 10 January 2025 15:44:39 GMT
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Rigatoni Stuffed with Carbonara Sauce | A Crispy Roman Twist  If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A creative and irresistible take on the classic Carbonara — crispy, golden rigatoni filled with a rich, creamy pancetta and Parmigiano sauce. Crunchy outside, velvety inside, this dish is the perfect bite-sized indulgence for any pasta lover. Ingredients (for 2–3 pax): • 200g (7 oz) rigatoni — pre-boiled al dente For the filling: • 120g (4 oz) pancetta • 2 egg yolks + 1 whole egg • 150g (5 oz) Parmigiano Reggiano • 3g (1 tsp) black pepper • Pinch of salt For coating: • 2 eggs • Splash of milk or cream • Breadcrumbs • Salt How to Make It: Pre-boil the rigatoni al dente and let cool. Dice and fry pancetta until crispy, keeping the rendered fat. In a blender, add eggs, pancetta, pancetta fat, Parmigiano, black pepper, and salt. Blend until creamy — if too thin, add more cheese. Prepare two bowls: one with beaten eggs and milk, the other with breadcrumbs. Preheat oil for frying. Transfer the filling into a piping bag and carefully fill each rigatoni. Dip each one in egg mixture, then breadcrumbs — repeat twice for an extra-crunchy coating. Fry for 2–3 minutes until golden. Serve hot, topped with extra sauce and a sprinkle of Parmigiano — the perfect fusion of Rome’s classic Carbonara and Neapolitan creativity. Find more Italian comfort recipes like this at 👉 www.cookingwithtucci.com #cookingwithtucci #carbonarapasta #italianstreetfood #rigatoni #italianrecipes
Rigatoni Stuffed with Carbonara Sauce | A Crispy Roman Twist If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A creative and irresistible take on the classic Carbonara — crispy, golden rigatoni filled with a rich, creamy pancetta and Parmigiano sauce. Crunchy outside, velvety inside, this dish is the perfect bite-sized indulgence for any pasta lover. Ingredients (for 2–3 pax): • 200g (7 oz) rigatoni — pre-boiled al dente For the filling: • 120g (4 oz) pancetta • 2 egg yolks + 1 whole egg • 150g (5 oz) Parmigiano Reggiano • 3g (1 tsp) black pepper • Pinch of salt For coating: • 2 eggs • Splash of milk or cream • Breadcrumbs • Salt How to Make It: Pre-boil the rigatoni al dente and let cool. Dice and fry pancetta until crispy, keeping the rendered fat. In a blender, add eggs, pancetta, pancetta fat, Parmigiano, black pepper, and salt. Blend until creamy — if too thin, add more cheese. Prepare two bowls: one with beaten eggs and milk, the other with breadcrumbs. Preheat oil for frying. Transfer the filling into a piping bag and carefully fill each rigatoni. Dip each one in egg mixture, then breadcrumbs — repeat twice for an extra-crunchy coating. Fry for 2–3 minutes until golden. Serve hot, topped with extra sauce and a sprinkle of Parmigiano — the perfect fusion of Rome’s classic Carbonara and Neapolitan creativity. Find more Italian comfort recipes like this at 👉 www.cookingwithtucci.com #cookingwithtucci #carbonarapasta #italianstreetfood #rigatoni #italianrecipes

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