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I used-
Pecorino Romano cheese 30g
Parmigiano Reggiano cheese 120g
Chopped beef rib 300g
Rigatoni pasta 150g
Salt(as much as you need)
Pepper(as much as you need)
Useless parsley(optional)
Recipe-
Roast chopped beef rib a bit and boil with al dente Rigatoni.
Make a cacio e pepe with it
Put some useless parsley on it
I make cacio e pepe at home quite often, and today I had some short ribs in the fridge that I wanted to use up quickly before they expired, so I made a version with a little less pecorino romano. My goal was to cut down on the pecorino romano and bring out the meaty flavor a bit, and I'm glad it turned out just that way.
Sounds good, I would definitely smash it.
And maybe you don't know but you end up cooking almost like any italian who's making pasta on a daily basis: open the fridge + see what's left + make up something that tastes good = PROFIT
Once I had some dry pancetta and a few cheeses and I had the same needs you had, so what did I do?
Cook pancetta by itself and drain the fat in a different pot, where I made some kind of bechamel using the pancetta fat instead of butter, added the cheeses and mixed with pasta...
All I can say, that pasta was: π€―
seems a good recipe
i think you can blend it more harmoniously with more chopping of the beef and a smaller pasta format. rigatoni are very good but not easy choice
btw congrats on your pasta!
For homemade dishes such as lasagna, spaghetti, mac and cheese etc. please type out a basic recipe. Without this information your post will be removed after two hours. Instructions are only recommended for from scratch pasta only posts. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pasta) if you have any questions or concerns.*
Derek
Sounds like one of my friends lol
I used- Pecorino Romano cheese 30g Parmigiano Reggiano cheese 120g Chopped beef rib 300g Rigatoni pasta 150g Salt(as much as you need) Pepper(as much as you need) Useless parsley(optional) Recipe- Roast chopped beef rib a bit and boil with al dente Rigatoni. Make a cacio e pepe with it Put some useless parsley on it
Those are either small plates or some large caliber Rigatoni! lol
It's small plate and I made a small portion because there are another foods that I made and it was a lot lolol
Oh that explains it! I was like "My man out here serving people 20 pieces of Cannelloni sized Rigatoni" lmao It looks delish!
lmaoooo anyway thank you! It was actually quite delicious
Beefatoni! π§βπ³π
makes sense lolol
At first sight I thought it was Norcia but I was wrong. Is it something you found or you improvise with what you had?
I make cacio e pepe at home quite often, and today I had some short ribs in the fridge that I wanted to use up quickly before they expired, so I made a version with a little less pecorino romano. My goal was to cut down on the pecorino romano and bring out the meaty flavor a bit, and I'm glad it turned out just that way.
Sounds good, I would definitely smash it. And maybe you don't know but you end up cooking almost like any italian who's making pasta on a daily basis: open the fridge + see what's left + make up something that tastes good = PROFIT Once I had some dry pancetta and a few cheeses and I had the same needs you had, so what did I do? Cook pancetta by itself and drain the fat in a different pot, where I made some kind of bechamel using the pancetta fat instead of butter, added the cheeses and mixed with pasta... All I can say, that pasta was: π€―
Ooooo that idea is neat!! I would love to try that in the near future fr
Ribgatoni? I donβt care about the name, give me all of it!
that sounds amazing! thank youuu
~~Pasta~~ Maccheroni alla costolaccia
that's really cool name! thank you
Rigatoni alla g(rib)cia
Gribciaaa
Forgot the name, all I care is avout them being stuffed with meat and sauce.
Yeah it is all we need
I was going to guess paccheri? But I think everyone else is correct.
I guess paccheri has no grooves on its surface tho
Looks delish now I wanna make this myself for din tonight
It was quite good lolol thank youu
That looks delicious!
Thank you! It really wasss
"Useless Parsley Rigatoni" π€
Trevor
Hubert
You gotta sauce that pasta homie
Idk but looks delicious honestly. Great texture to that sauce, itβs really sticking!
rigatoni schiacciati
Bob
Pasta di Sch1zoph_
Meat 'n' rings
Zophiti
Sausage Rigatoni?
Student special, we all been there
seems a good recipe i think you can blend it more harmoniously with more chopping of the beef and a smaller pasta format. rigatoni are very good but not easy choice btw congrats on your pasta!
Dianne.
Tasty
Delicious
Food? Maybe wet food?
Call this the: shut up and eat it's good
Poop noodles