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  • Garlic and lemon butter linguine "carbonara". This is very similar to the carbonara recipe I posted the other day, but it's a really lovely alternative if you've got no bacon or you want to make something vegetarian (although in the latter case be careful to but a vegetarian hard cheese). Put 100g linguine on to boil in a deep pan of water salty as the sea. Melt two heaped tablespoons of butter in a pan on low heat. Gently sauté 4-7 (I used 7, obv) finely-sliced cloves of garlic in the butter for the latter two thirds of the time your pasta takes to cook. I know that sounds like a lot, but the butter should be so plentiful that it almost braises the garlic, leaving it with a much mellower flavour than if it were just cooking on the direct heat of the pan. Also, there's no such thing as too much garlic.
    A minute before the end of that time, crack in an abundant quantity of cracked black pepper and tip in the zest of a lemon. Let those lovely oils come to life. By now, your kitchen will smell positively divine.

    Drain your pasta, reserving a small quantity of cooking water. Throw the linguine into the pan and shoogle it like your life depends on it. Take it off the heat and plop in two eggs and 75g-100g parmesan that you've previously beaten together in a separate bowl. You must toss this like your life depends on it. Vigour is a virtue. It will thicken. You may wish to add some cooling water to thin it out. I needed barely any at all.
    Serve in a hot bowl with some extra parmesan and black pepper on top. Truly, I surprised myself with how delightful this was. The lemon really made it come to life, I think. So fragrant and flavoursome. I'd absolutely make this again. Much cheaper than if you're using bacon, too.
  • Garlic and lemon butter linguine "carbonara". This is very similar to the carbonara recipe I posted the other day, but it's a really lovely alternative if you've got no bacon or you want to make something vegetarian (although in the latter case be careful to but a vegetarian hard cheese). Put 100g linguine on to boil in a deep pan of water salty as the sea. Melt two heaped tablespoons of butter in a pan on low heat. Gently sauté 4-7 (I used 7, obv) finely-sliced cloves of garlic in the butter for the latter two thirds of the time your pasta takes to cook. I know that sounds like a lot, but the butter should be so plentiful that it almost braises the garlic, leaving it with a much mellower flavour than if it were just cooking on the direct heat of the pan. Also, there's no such thing as too much garlic. 
A minute before the end of that time, crack in an abundant quantity of cracked black pepper and tip in the zest of a lemon. Let those lovely oils come to life. By now, your kitchen will smell positively divine.

Drain your pasta, reserving a small quantity of cooking water. Throw the linguine into the pan and shoogle it like your life depends on it. Take it off the heat and plop in two eggs and 75g-100g parmesan that you've previously beaten together in a separate bowl. You must toss this like your life depends on it. Vigour is a virtue. It will thicken. You may wish to add some cooling water to thin it out. I needed barely any at all. 
Serve in a hot bowl with some extra parmesan and black pepper on top. Truly, I surprised myself with how delightful this was. The lemon really made it come to life, I think. So fragrant and flavoursome. I'd absolutely make this again. Much cheaper than if you're using bacon, too.
  •  1  1 1 minute ago
  • Blushing over this shell pasta with fresh spinach and plenty of Parmigiano...
  • Blushing over this shell pasta with fresh spinach and plenty of Parmigiano...
  •  1  1 1 minute ago
  • “Hi MTV, welcome to my crib” #magari
  • “Hi MTV, welcome to my crib” #magari
  •  14  1 4 minutes ago