@ap.maddy: It’d be like that 😮‍💨 #NorthDakota

ap.maddy
ap.maddy
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Sunday 12 October 2025 17:55:18 GMT
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ok_poko
ok_poko :
What else
2025-10-13 21:27:10
0
saeredjst
Hawtness jst :
🥹 imy bby!!!!!!
2025-10-14 09:45:14
0
tsotwan1600
Twan_demontime :
Wassup friend
2025-10-20 03:09:32
0
srtpapi6
SRTPAPI6 :
Usually go to a couple car shows out there a year
2025-10-18 06:33:50
0
didyouknowthetrut
CJ :
💯were ever I'm there
2025-10-13 06:41:02
0
taylorrobersonn
taylor :
real
2025-10-12 18:05:19
0
thexanman06
PacoTaco :
2025-10-16 03:09:34
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blackghost_ttv
Blackghost_ttv :
😍😍😍
2025-11-10 18:02:33
0
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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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