- 6 months ago
Ever wondered which celebrity pasta recipes are actually worth making? In this video, Nicole cooks and reviews seven pasta dishes made famous by your favorite stars—from Snoop Dogg’s breadcrumb-loaded Spaghetti De La Hood to Meghan Markle’s slow-simmered Zucchini Bolognese and Robert Pattinson’s... extremely creative (and questionable) microwave pasta bowl. She walks through each dish step by step, sharing thoughts on texture, flavor, ingredients, and kitchen techniques—like why Stanley Tucci cooks his zucchini in batches or how Chrissy Teigen’s lemony cacio e pepe makes the perfect summer dinner. Gigi Hadid’s spicy vodka pasta, Kourtney Kardashian’s gluten-free “best sauce ever,” and Snoop’s meatball-heavy classic all get their moment. And yes, Nicole reveals which recipe she’d actually make again—watch to the end to find out which pasta dishes win her over!
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00:00When it comes to pastas, do celebrities do it better?
00:03We're about to find out.
00:04I've got seven celebrity pastas that we're gonna taste
00:06and rate to find out who does it right.
00:09We've got some traditional, like, tomato-based versions,
00:12some a little less traditional,
00:14and one at the end that's going to blow your mind.
00:16I'm a little scared about that one.
00:18First up, Snoop Dogg.
00:19His pasta is called Spaghetti De La Hood.
00:23Now, at first glance of his recipe,
00:25it looks pretty traditional.
00:27What I like about it is that it has meatballs
00:29versus a meat sauce.
00:31Meatballs are just more Italian.
00:32It's more in that Sunday gravy kind of family.
00:35We'll start out by making the meatballs.
00:36All right, a pound of meat,
00:38and then a cup of Italian-style breadcrumbs,
00:40and then some parsley.
00:43It is parsley.
00:44It's not what you think.
00:46And then just a tablespoon of Parmesan cheese.
00:49Look at me measuring.
00:50Two teaspoons of salt,
00:51half a teaspoon of black pepper,
00:53and one beaten egg.
00:54Pretty classic for a meatball.
00:56Mix it up.
00:57I just use my hands when it comes to meatballs.
00:59He also does something else I do.
01:01He forms them into ping-pong-sized meatballs,
01:03and that's about what I do, too.
01:05About that.
01:06They see me rolling.
01:08There's a lot of breadcrumbs in here,
01:10because he used ground sirloin.
01:12I feel like you should have maybe used a fattier meat
01:15if you're gonna use this many breadcrumbs.
01:17Let's brown these in the pot,
01:18and then everything else goes in.
01:19I have to add a little oil to this skillet.
01:23He thinks there's gonna be a lot of grease
01:24that comes out of this, but it's ground sirloin.
01:26We're not gonna get a ton of grease.
01:27I feel like I need this
01:28so they don't all stick to the bottom.
01:30I tried not to steer from the recipe,
01:32but here I am doing what I do.
01:34I'm gonna cook these for like eight minutes,
01:36turning occasionally.
01:38For the most part,
01:39we are doing it just like an Italian grandmother would.
01:41Where's the hood come in?
01:44Okay, they are browned,
01:45and as predicted, they did not leave off any grease.
01:48As a matter of fact,
01:49they absorbed all of what I had in there.
01:51They do not feel very tender,
01:52but Snoop, I trust you,
01:54and also I'm available for recipe development
01:57if you need any any time.
01:59Remove those,
02:00and then in goes everything else for our sauce.
02:03In goes the olive oil.
02:04Now, he does use a lot of oil at this point.
02:08Quarter cup.
02:09All right, and then goes our onion and garlic.
02:11Four cloves.
02:13Saute four to five minutes.
02:15Two cans of whole peeled tomatoes.
02:18I do like this addition too.
02:20One bay leaf, just like my mom would do.
02:22Right in there.
02:23Sugar.
02:25My grandmother actually has more sugar than that.
02:27He does not say to do this,
02:28but you're gonna have to start
02:29like mashing those tomatoes, break them up.
02:32Cover, turn the heat to low,
02:34and let it go for 30 minutes.
02:36Okay, the first 30 minutes has gone by.
02:40All right, at this point,
02:41in goes some tomato paste and our meatballs,
02:44and it goes another 30 minutes.
02:46Trust in the process and bring that to a simmer.
02:50All right, here we go.
02:51Another 30 minutes.
02:53Okay, I mentioned earlier
02:54that the way he serves his pasta up is different.
02:56He just goes ahead and throws all of it into the sauce.
03:00I like my pasta like super saucy,
03:02so this scares me a little bit
03:03because it's gonna absorb,
03:04the pasta's gonna absorb it all.
03:05So this is almost all the pasta,
03:07just in case, just in case I'm right.
03:09Smells really good though.
03:11Serve it well coated with the sauce.
03:14His tomatoes broke down really nicely.
03:17It looks just fancy.
03:19Spaghetti de la hood.
03:23Sauce is good.
03:24The sauce, I thought it was gonna be more
03:26of like the Sunday gravy feel,
03:27but using just those whole tomatoes,
03:30and they're still kind of like bursting,
03:32I think it needs like to cook a lot longer
03:34in order to get that, you know,
03:35rich kind of meaty flavor from the meatballs too.
03:38Now the meatball, I gotta taste it also.
03:40It is a little tough.
03:42It's like a little,
03:44you can just tell it's a little dry inside.
03:45That was a lot of breadcrumbs.
03:50They're a little more tender than I expected it to be,
03:52however, all I taste is bread.
03:55I'm really having a hard time even tasting the meat.
03:59Quality of ingredients, A plus.
04:02Cooking like style,
04:04like in the style of like an Italian pasta,
04:06it's pretty good.
04:08Like pretty up there.
04:10Flavor of the sauce is excellent,
04:12like a nine-ish.
04:13However, the fact that I was leaning it more
04:16to like a Sunday gravy,
04:17it's like more of like a six,
04:19because it's not that.
04:21It's more of a marinara.
04:22And the meatballs are like a four,
04:24so can someone tally up what is the average
04:26of those numbers?
04:27I'm gonna give it a solid seven.
04:29Now, Snoop's fried bologna sandwich
04:31is a 10 out of 10, though.
04:32Next up, Kourtney Kardashian's quoted,
04:35best pasta sauce ever.
04:38I'll be the judge.
04:39The ingredients are very simple.
04:40It's just onion, garlic, tomatoes.
04:43She uses San Marzano, crushed tomatoes,
04:46and then a lot of fresh basil,
04:47half a cup of chopped fresh basil.
04:51I'm gonna have this chopped up,
04:52and then we'll just throw it all together on the stove.
04:55All right, so she does hers in a skillet,
04:58a couple tablespoons of extra virgin olive oil going in,
05:01and then some onion and four cloves of garlic.
05:04If I've never told you how much
05:05I don't like chopping garlic, I'm telling you now.
05:08That's why I love a garlic press.
05:10Then you wanna cook this down
05:12until all of the onions are translucent.
05:15If you don't get them soft at this stage,
05:18they don't get soft later in the cooking process,
05:21unless you're gonna cook it like 12 hours.
05:24Okay, see how they're like glassy looking?
05:27That's what we want.
05:28Now goes in the tomatoes.
05:30Okay, I'm gonna use the water to rinse out the can.
05:33Stir it occasionally for three to five minutes.
05:36This is just looking like a simple weeknight marinara to me.
05:41And then she serves this with gluten-free pasta.
05:44I'm gonna do that,
05:45even though I'm quite skeptical about that.
05:49Okay, now goes in a little brown sugar, salt, and pepper.
05:53This point, it only cooks for another like five minutes.
05:56So this really is like a 10, 15 minute situation.
05:59They do make some really good gluten-free versions now,
06:02although my family won't buy it.
06:04They'll be like,
06:05Mom, why are you trying to throw in
06:06some healthy pasta in there?
06:08Okay, when it comes to cooking gluten-free pasta,
06:11it can get mushy really quickly,
06:13hence the instructions here, do not overcook.
06:18So to finish the sauce,
06:19just turn off the heat and add that fresh basil.
06:22You just don't really wanna like cook the basil at this point.
06:25You just wanna like it to retain its freshness
06:27and color as much as possible.
06:28So we'll save some for garnish.
06:32Smells like summer.
06:35Not bad.
06:37Not bad, Courtney.
06:39Okay.
06:40I should have good skin after this episode.
06:45It's a real thing.
06:48She just serves it straight over the pasta,
06:52which I have no problems with.
06:53I always toss a little sauce in my pasta too,
06:56but sauce over the top.
06:58I feel like the onion maybe a little much.
07:01Okay, and then just basil on top.
07:02Sorry, people, no cheese.
07:05Made like a true celebrity.
07:13There's nothing wrong with it.
07:14It's just fresh, quick, weeknight tomato sauce.
07:18Now my crew's gonna want to add in some chicken or shrimp.
07:21Best sauce for pasta ever.
07:24Questionable, but it's still good.
07:26I mean, I would still probably finish this whole plate,
07:28and the gluten-free pasta's really not bothering me that much.
07:31Surprisingly.
07:33Solid 8.5.
07:35Next up, one of internet's most viral pasta recipes
07:40is Gigi Hadid's Vodka Pasta.
07:43Also tomato-based, also kind of more of a classic
07:45Italian-style pasta.
07:48She starts out with a little bit of onion,
07:50about like, she's done it with red onion.
07:53One recipe I saw said green onion.
07:55I don't really know what the truth is here,
07:58so I'm just gonna do classic white onion.
08:01And then one clove of garlic diced.
08:06Be like her.
08:07She's so pretty.
08:09She is so pretty, though.
08:10Good news is, that's all the prep.
08:14Let's make it olive oil.
08:16Quarter cup.
08:17All right, you know the drill.
08:18We're gonna cook that down till it is softened.
08:22But you can just tell by, like, the recipe she chose,
08:24that, like, she knows how to cook.
08:25She knows what she's doing in the kitchen.
08:27All right, onions are softened.
08:29I'm going in with a quarter cup of tomato paste.
08:33And now, start the show.
08:36Now, she puts the heavy cream in, then the vodka.
08:42And then you want to cook it until that alcohol evaporates out.
08:46You can see how that cream just changes the color.
08:52Okay, and crushed red pepper.
08:53She does a whole teaspoon.
08:54It's called spicy vodka sauce.
08:57That's gonna light you up.
09:00So I guess you could use water if you don't want to use vodka.
09:03I don't know that you can really call it vodka sauce, though.
09:06To finish this off, she adds in Parmesan cheese and butter.
09:10Maybe that addition is what makes it hers.
09:14I have these, like, baby rigatones.
09:16Oh, Lord.
09:19All right, in goes the butter, and she says, like, make it, like, real saucy.
09:23So butter, and then Parmesan cheese, and then we're going in with a little of the pasta water
09:28and the pasta, so it will get really saucy.
09:30And then she says season with salt and pepper, so let me taste it.
09:34I mean, that's gonna be a winner.
09:41In a good way.
09:43All right, bring it all together.
09:46Looks like Gigi's.
09:49Mm-hmm.
09:51This one's gonna be delicious.
09:53A little more Parmesan and fresh basil.
09:56It's pretty close to perfect.
10:01I mean, I know I get generous with my scoring, but there's nothing wrong with this recipe.
10:11Could it be a 10 out of 10?
10:14I'm sorry, but it is.
10:19I just can't think of anything wrong with it.
10:21I don't know.
10:22Maybe it's not the most traditional vodka sauce, but I'm not really gonna count off of that.
10:2810 out of 10.
10:30I'm not gonna eat the whole thing.
10:31I also need a glass of wine with that one.
10:33I feel like there's a chance that we're about to have another perfect 10 score.
10:37Stanley Tucci's spaghetti a la Norano, which is zucchini pasta.
10:42Zucchini and cheese.
10:43I think he calls it the best thing he's ever had, or at least one of the best things he's ever had.
10:47So here we go.
10:49You start with zucchini and slice it thin.
10:53The smaller the zucchini, the more tender and sweet and better flavor it's gonna have.
10:57So try to choose like small to medium ones.
11:00Also, this is the perfect time of year to be making this.
11:03Zucchini in season.
11:06It's when they taste the best.
11:08This is like the ultimate summer pasta.
11:12And zucchini cooks down a lot.
11:14You wanna do like at least four, at least like two per person, I would think.
11:18Okay, so then all you need other than your zucchini or just your pasta, Parmesan cheese, fresh basil.
11:24He uses a good bit of olive oil to fry these in.
11:27And you wanna get it pretty hot to start.
11:29And then we're gonna do this in batches so that you can develop color without them steaming in here.
11:33So it takes like about three to four minutes per batch.
11:36All right, also get the pasta going and we need some pasta water for the sauce.
11:41Don't drain the whole pasta before you get some of that starchy water out.
11:45All right, we're gonna color on our zucchini.
11:47This is what you want, like kind of crispy golden brown around the edges.
11:52And then we're gonna drain it so that the end result is not too oily.
11:57And we'll just keep doing it in batches.
12:00At this point, all our zucchini is done.
12:03I'm gonna add this zucchini back in along with my pasta.
12:09I think you kind of want the zucchini kind of mashed up in there a little bit.
12:12So you just kind of like break it up and then deglaze with some of the pasta water.
12:20So I'm just gonna cook this until the sauce kind of thickens up a little bit.
12:25And that zucchini is like broken up into it.
12:27Then I'm just gonna stir in some cheese, basil.
12:31Pasta water is a little bit magical.
12:33You don't have to add cream or anything.
12:35But when you mix that cheese with that pasta water, it's like silk, silk forms.
12:42I feel like I'm in Italy.
12:44Okay, look at this.
12:45Just look how like creamy and that zucchini is just kind of like, you know, peppered in throughout.
12:53Definitely want to do at least two zucchini per person because it cooks down to like nothing.
12:59A little more basil.
13:01Man, this is like summer.
13:03And then a little more parmesan.
13:05Stanley!
13:06How'd that do?
13:08I mean, if this is not right, don't tell me.
13:16It's just, it's just perfect.
13:19There's nothing wrong with this recipe.
13:21I feel like I can't give it a deduction because I don't know what I would deduct.
13:25I'd say maybe the only downside is cooking the zucchini in batches.
13:30Probably a good idea to cook it and refrigerate it overnight.
13:33Maybe that's the actual way you're supposed to do it.
13:35So for that, maybe, maybe a 9.8.
13:38100% we'll make it again.
13:41We're gonna stay on the zucchini bandwagon.
13:45And next up, Megan Markle's zucchini bolognese.
13:49I almost can't say it without laughing because you can't call this a bolognese.
13:54Like a bolognese sauce is a meat sauce.
13:57Maybe she's saying zucchini instead of meat.
14:00So I thought about that.
14:01But it's also like not a red sauce.
14:03This is just another time when these famous people can just start calling things whatever they want.
14:09But this was her viral famous pasta before her other viral famous pasta.
14:16And I made that one.
14:18And that one was quite delicious, I must say.
14:22Basically we're just making like a zucchini sauce by sweating down some onions.
14:25And then cooking the zucchini.
14:27Now the instructions say for four hours.
14:30Don't think it's gonna take that long for the zucchini to soften.
14:36However, the ingredients are simple.
14:38That's all we have to do.
14:40Alright, so in goes a little olive oil.
14:42Just about a tablespoon to cook down the onions.
14:44And then we just cook this until it's softened about seven minutes.
14:49She suggests adding the salt after the onions soften.
14:51I'm gonna go ahead and add it in now because it helps soften the onion.
14:55Because it brings out some of the moisture.
14:57And then they can kind of cook in that moisture.
14:59Alright, so I'm just gonna cook that down until they're really soft.
15:01Alright, after the onions cook down, in goes the zucchini.
15:04It's a lot of zucchini.
15:05What starts out as a lot is gonna cook down to nothing.
15:08Now her interesting ingredient does come in at this point.
15:11She adds a chicken bouillon cube.
15:14This is the bouillon powder, but one teaspoon equals one cube.
15:17So this is gonna I guess give us that kind of savory flavor you would get from meat.
15:22Alright, I've already added the salt so I don't have to add that.
15:25But now at this point we're just adding in a little water and pepper.
15:28I'm sure in the end this is going to be delicious.
15:31I just wish it had a different name.
15:34Because your house is not gonna be smelling like Sunday with this.
15:38Cover it.
15:39Let it cook on low for four hours.
15:42See you in a little while.
15:44Smells like zucchini.
15:49She said it will look like mush.
15:51This is only two hours instead of four.
15:54But you get the point.
15:55I don't think it's gonna change that much.
15:57All we do is add our cooked rigatoni.
16:01Parmesan cheese and the juice of half a lemon.
16:05And crushed red pepper.
16:07Not the prettiest of dishes, but I still feel like it's gonna taste pretty good.
16:13Okay, Megan.
16:15Let's check it out.
16:17Reminds me just of Sunday bolognese.
16:20Let's see it with a straight face.
16:23A little fresh parm on top.
16:25Basil.
16:26That makes it look prettier.
16:28For the taste test.
16:36Even though I didn't like love the name and the way it looked.
16:39I thought I was going to love the way it tastes.
16:42The deliciousness of al dente pasta with like mushy zucchini isn't working.
16:49The flavors are good though.
16:50Like I taste everything.
16:52I like the fresh lemon and the crushed red pepper and everything.
16:56But maybe it's like if you put that in a blender after it cooked for four hours.
17:04Maybe I should have let it go the whole four hours.
17:07I sort of feel bad about this one.
17:09But Megan Marco pasta 6.5.
17:13On to the next thing.
17:16Next up, Chrissy Teigen's lemony spaghetti cacio e pepe with arugula.
17:23Right off the bat, I like this because I did not have to do any prep.
17:27Don't have to chop anything for this.
17:29It starts with pancetta and that's going to carry the flavor throughout the dish.
17:33We're going to render out all that fat and get that pancetta cooked crispy.
17:39While this is happening, get you some water boiling for your pasta.
17:43Sorry guys, I lied.
17:46You do have to do a little prep which is juice some lemons.
17:50Because you have to use fresh lemon juice for this.
17:52This one's really fast.
17:53This is like a true like 30 minute meal.
17:55Alright, in goes olive oil.
17:57This did give off a good amount of fat.
17:59So I feel like it doesn't need a whole quarter cup.
18:01Fresh red pepper.
18:03Like four big garlic cloves.
18:05That's a lot of flavor right there.
18:07Chrissy.
18:09Then you just cook this for about one minute until it's fragrant.
18:12Then in goes the lemon juice.
18:15Gigi might have some competition here.
18:18Battle of the models.
18:19Now goes in the pasta.
18:21I'm going to drain it right into the skillet.
18:23I like this one because this one's like a full meal it feels like.
18:28Okay, also some pasta water and then lots of cheese.
18:32I think that recipe says one and a half cups.
18:34There goes that magic again.
18:36See?
18:37I mean that is what happens in cacio e pepe is cheese and pepper.
18:42You have to be able to see the black pepper throughout.
18:47Arugula is kind of peppery.
18:49So let's see how this works.
18:52And then you just cook this for about a minute.
18:54Fast and flavorful.
18:56I don't know if it's all the lemon juice or what that doesn't let that cheese fully.
19:01Like mix in with the sauce.
19:05So you kind of have a little like clumps of cheese.
19:08That I've never seen before with my pasta water.
19:10But not sure why.
19:11I feel the need to top it off.
19:14A little lemon zest.
19:16Just to bring back out that lemon goodness.
19:19Chrissy Teigen.
19:24It's delicious.
19:26That lemon.
19:28Perfect like summer pasta.
19:33When you don't want that like rich hearty Sunday gravy.
19:37But you still want pasta.
19:39This one is good.
19:41Those little bites of like pancetta throughout.
19:44Just give you that saltiness.
19:45And then you have that tang from the lemon.
19:48It's not a perfect tin.
19:49Because whatever happens with that cheese kind of isn't exactly right.
19:55But it still all gets in there.
19:56So you still get the flavor from it.
19:589.2.
20:00And that's still an A in the scale of things.
20:05You know.
20:06It's like a 90.
20:0790% or higher.
20:09It's an A in the public school system.
20:12And for the final celebrity pasta.
20:14Robert Pattinson.
20:16This is his viral pasta recipe.
20:18Penne.
20:19Piccolino.
20:20Cuccino.
20:21It's supposed to look like a pillow.
20:22And this was an attempt to make a pasta dish.
20:24That you can hold in your hand.
20:25I'm 100% doubtful on the execution.
20:29And taste.
20:30Let me read you what it says.
20:32Starts with microwaving your pasta.
20:35Now this I have done before.
20:36Because when I lived in my dorm in college.
20:39I cooked pasta like this.
20:41So I knew it does work.
20:42Penne.
20:43Penne.
20:44Cover it with water.
20:45And microwave it for eight minutes.
20:47Then create a hollowed out bowl out of aluminum foil.
20:51Place a layer of crushed up corn flakes in the foil.
20:54Then add alternating layers of sugar and sliced cheese.
20:58I don't know if I can do this.
21:00I'm gonna generously do four slices of cheese.
21:04Then add the sauce.
21:06Which is red.
21:07It says.
21:08Dump the pasta on top of this mess.
21:11And sprinkle more sugar on top of it.
21:14Take the top half of a burger bun.
21:16Hollow it out.
21:17And place it on top of everything.
21:18You then wrap the whole thing up.
21:20With more aluminum foil.
21:22Compact it.
21:23And then place it in the oven.
21:24Remember not a microwave.
21:26For unspecified amount of time.
21:28I'm going to say 15 minutes.
21:30Okay.
21:31This has been like 25 minutes.
21:34I feel like I should go like that.
21:39Because you're supposed to eat it in your hand.
21:41Also I feel like that could end up burning me.
21:43So I'm going to go like this.
21:46Eww.
21:47First I said eww and then I was like what?
21:50Well are you going to eat it?
21:55Yeah.
21:56I just think it's going to burn my mouth.
21:59I will get the perfect bite.
22:00Mm-mm.
22:05Mm-mm.
22:06It's the sugar.
22:08You don't know if this is a dessert.
22:10A snack.
22:11Or a complete abomination.
22:14I might go with the latter.
22:17The sick, sad thing is without all the sugar.
22:21It's fine.
22:22I feel like if this is the combination you want.
22:25I can help him do it better.
22:26You know what I mean?
22:27Like it's about his execution.
22:29It's terrible.
22:30This one gets a one out of 10.
22:35It gets a one because the goal was to prove that he eats like an animal.
22:39He nailed it.
22:41And the other really weird part.
22:49Pasta's cooked perfectly.
22:51And the microwave.
22:53Well that did not end on a good note.
22:56But if I think back on it, overall these celebrities kind of know what they're talking about.
23:02Because for the most part, they were pretty darn good.
23:04The winners being the spicy vodka pasta.
23:07It was perfection.
23:08Stanley Tucci, I will trust you always.
23:11Chrissy Teigen knows what she's doing.
23:14Everybody else, follow suit.
23:15Let me know in the comments if you try any of these.
23:17And if you do, which one is your favorite?
23:20I need a nap after this one.
23:22All right.
23:23All right.
23:24We've got these splashes for this one.
23:25All right.
23:26All right.
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