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Real ragù di Bologna is nothing like bolognese sauce, specially when it comes to the premade ones. - Pancetta or ground pork? The debate is open in bologna, what really matters is you’re adding a fat part from the pork and a less fat one from the beef. - Milk or red wine? Staying in bologna walls, the recipe calls for milk. Going around Emilia Romagna region a lot of people use red wine. Follow your taste and you’re not gonna mess up. - 3 hours seem to much? Pick a rainy day and do a sh*t tone of sauce, as I did, you can freeze it and have it ready for whenever you fill like making REAL Italian food. Ingredients: 👨‍🍳 Olive oil: a splash Veg. Broth: about 2 cups Pancetta: 300g/ 0.6lb Ground beef: 700g/ 1.5lb Tomato paste 100g/0.22lb Celery: 3 Onions: 3/4 Carrots: 2/3 Milk 1L/ Salt at the end to taste I’m reposting this video for 3 reasons: 1-) Is pouring rain out there so I can’t film the contents I scheduled for this week. This leads to reason number two. 2-) While I fight everyday to improve, I’m a big procrastinator. I should’ve film last week when it wasn’t raining 😅 3-) This was my most viral video (8+mln views!). Since then my page grew by 400k followers, I figured many of you didn’t see it yet. I’m ready to fight in the comments to defend my aunt’s recipe 😠
8.19M
212K
2.85K
10mo ago
chefmarco_nyc
Real ragù di Bologna is nothing like bolognese sauce, specially when it comes to the premade ones. - Pancetta or ground pork? The debate is open in bologna, what really matters is you’re adding a fat part from the pork and a less fat one from the beef. - Milk or red wine? Staying in bologna walls, the recipe calls for milk. Going around Emilia Romagna region a lot of people use red wine. Follow your taste and you’re not gonna mess up. - 3 hours seem to much? Pick a rainy day and do a sh*t tone of sauce, as I did, you can freeze it and have it ready for whenever you fill like making REAL Italian food. Ingredients: 👨‍🍳 Olive oil: a splash Veg. Broth: about 2 cups Pancetta: 300g/ 0.6lb Ground beef: 700g/ 1.5lb Tomato paste 100g/0.22lb Celery: 3 Onions: 3/4 Carrots: 2/3 Milk 1L/ Salt at the end to taste I’m reposting this video for 3 reasons: 1-) Is pouring rain out there so I can’t film the contents I scheduled for this week. This leads to reason number two. 2-) While I fight everyday to improve, I’m a big procrastinator. I should’ve film last week when it wasn’t raining 😅 3-) This was my most viral video (8+mln views!). Since then my page grew by 400k followers, I figured many of you didn’t see it yet. I’m ready to fight in the comments to defend my aunt’s recipe 😠
🍋LEMON PASTA🍋 I Tagliolini al limone Serving 2: 350g fresh pasta 100g butter 1 lemon (juice and zest) Your favorite herbs lots of butter If you’re wondering how to make fresh pasta, go check my YouTube channel: chefmarcoNYC ! Sharing again my most-viral-summer-post This pasta is quick, easy, delicious! You can use also dry pasta, fresh egg pasta works best.
4.33M
254K
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10mo ago
chefmarco_nyc
🍋LEMON PASTA🍋 I Tagliolini al limone Serving 2: 350g fresh pasta 100g butter 1 lemon (juice and zest) Your favorite herbs lots of butter If you’re wondering how to make fresh pasta, go check my YouTube channel: chefmarcoNYC ! Sharing again my most-viral-summer-post This pasta is quick, easy, delicious! You can use also dry pasta, fresh egg pasta works best.
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
4.18M
105K
600
6mo ago
chefmarco_nyc
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
May I have a “mamma” here in NYC too? 🥲 Whatever is your problem, if you have your mum in the house you just need to call her. Do you relate? 😅 Cutlets night with my mum is coming soon other than more contents from my trip in Italy 🇮🇹 stay tuned!
2.96M
9.57K
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12mo ago
chefmarco_nyc
May I have a “mamma” here in NYC too? 🥲 Whatever is your problem, if you have your mum in the house you just need to call her. Do you relate? 😅 Cutlets night with my mum is coming soon other than more contents from my trip in Italy 🇮🇹 stay tuned!
Homemade Bolognese Sauce 🍝🥫 I already posted this video and it got about 20M views across platforms. The comments were wild: Italians assuming they really know something about this recipe, Americans calling for garlic everywhere. Even though in the video’s description I specified this recipe is from my aunt, the haters still found a way to criticize it (and make my video go viral). Sharing the video again because I just posted a video on YouTube following the real, official “Ragù alla Bolognese” recipe. Go find my channel and learn everything about it 👀
2.21M
40.3K
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1w ago
chefmarco_nyc
Homemade Bolognese Sauce 🍝🥫 I already posted this video and it got about 20M views across platforms. The comments were wild: Italians assuming they really know something about this recipe, Americans calling for garlic everywhere. Even though in the video’s description I specified this recipe is from my aunt, the haters still found a way to criticize it (and make my video go viral). Sharing the video again because I just posted a video on YouTube following the real, official “Ragù alla Bolognese” recipe. Go find my channel and learn everything about it 👀
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself. @raybanmeta #RayBanMetaPartner #RBMCP
1.94M
53.9K
480
6mo ago
chefmarco_nyc
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself. @raybanmeta #RayBanMetaPartner #RBMCP
Pesto sauce 🌿 from scratch This is one of the most common pasta sauces in Italy. Unfortunately convenience is conquering Italy too, even there most of the people are buying premade pesto. Making it from scratch is gonna give benefits to your health (every single ingredient is nutrients-packed) but mostly a WAY better flavor. For the best pesto you ever had is essential using a mortar and pestle. Using a food processor works just fine, I have a video doing it on my profile, back in 2024. Serving 2: 300g Pasta ~1 garlic clove ~100g Basil leaves ~70g parmigiano (or half and half with Pecorino Sardo) ~40g nuts ~Salt to taste ~A bunch of EVOO All the quantities are very imprecise. Use your taste while doing it to find the perfect balance. The perfect balance means what you like the best. ❗️Careful with the garlic,you can easily end up with a very garlicky sauce. Start by putting less than you expect. ❗️Wash basil leaves very well. Remove all the stems and make sure they’re well dried before using them. ❗️Never ever heat up pesto on a pan. How to store: Add olive oil to fully cover the sauce. Store it in the fridge up to 4 days and in the freezer for months. As always check appearance and smell before eating. About the nuts 🌰 🥜 Pine nuts are CONSIDERED more traditional. Pretty much every type of nut work, use your favorite or the most convenient. 🍝 Every pasta shape works with pesto. The most traditional are “Trofie” and “Trenette”.
1.7M
95.3K
480
10mo ago
chefmarco_nyc
Pesto sauce 🌿 from scratch This is one of the most common pasta sauces in Italy. Unfortunately convenience is conquering Italy too, even there most of the people are buying premade pesto. Making it from scratch is gonna give benefits to your health (every single ingredient is nutrients-packed) but mostly a WAY better flavor. For the best pesto you ever had is essential using a mortar and pestle. Using a food processor works just fine, I have a video doing it on my profile, back in 2024. Serving 2: 300g Pasta ~1 garlic clove ~100g Basil leaves ~70g parmigiano (or half and half with Pecorino Sardo) ~40g nuts ~Salt to taste ~A bunch of EVOO All the quantities are very imprecise. Use your taste while doing it to find the perfect balance. The perfect balance means what you like the best. ❗️Careful with the garlic,you can easily end up with a very garlicky sauce. Start by putting less than you expect. ❗️Wash basil leaves very well. Remove all the stems and make sure they’re well dried before using them. ❗️Never ever heat up pesto on a pan. How to store: Add olive oil to fully cover the sauce. Store it in the fridge up to 4 days and in the freezer for months. As always check appearance and smell before eating. About the nuts 🌰 🥜 Pine nuts are CONSIDERED more traditional. Pretty much every type of nut work, use your favorite or the most convenient. 🍝 Every pasta shape works with pesto. The most traditional are “Trofie” and “Trenette”.
🍆Eggplant and tomatoes “pesto”🍅

Basil, Tomatoes, Eggplants… I bet they have it written on Haven’s doors.
When together they’re good however you wanna cook it including, of course, the Air Fryer. 
 Ingredients: Cherry Tomatoes ~200g Eggplant ~1/2 average one Garlic clove 1 Basil leaves ~50g Parmigiano ~100g Almonds ~An Handfull Olive oil ~A lot Salt to taste and for Pasta water 🧑‍🍳👩‍🍳Note that you can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist… Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @raybanmeta #RayBanMetaPartner #RBMCP
1.59M
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7mo ago
chefmarco_nyc
🍆Eggplant and tomatoes “pesto”🍅

Basil, Tomatoes, Eggplants… I bet they have it written on Haven’s doors.
When together they’re good however you wanna cook it including, of course, the Air Fryer. 
 Ingredients: Cherry Tomatoes ~200g Eggplant ~1/2 average one Garlic clove 1 Basil leaves ~50g Parmigiano ~100g Almonds ~An Handfull Olive oil ~A lot Salt to taste and for Pasta water 🧑‍🍳👩‍🍳Note that you can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist… Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @raybanmeta #RayBanMetaPartner #RBMCP
Alfredo Sauce | The Original Not with the name Alfredo, not with the same cheeses, and definitely not in a 5-year shelf-stable jar but this dish is actually very Italian. Alfredo di Lelio was a Roman cook back in the 1950s, and he once created a dish for his sick wife. She didn’t have an appetite, so he “invented” pasta ai 3 formaggi/ three-cheese pasta. Parmigiano, butter, and… more @parmigianoreggiano.na She loved it so much that he added the simple pasta dish to his restaurant’s menu (the restaurant still exists: Alfredo alla Scrofa — Rome). Alfredo then exported the dish to New York, where it became so popular that a different, Americanized version didn’t take long to be born. Heavy cream and garlic were the biggest differences: a different pasta dish, but not the blasphemy most Italians say it is. What’s really wrong with this sauce nowadays is that most of the time it comes in a jar full of bad preservatives, modified starches, and gums. Not all pasta sauces are poison. Get in the habit of reading labels, google what you don’t recognize and you’ll learn how to spot a harmful product in no time. Ingredients (serves 3) Pasta 400g Butter 130g Parmigiano 100g Cooking water Find the full recipe card at the link in bio 👀🔗
1.38M
62.3K
790
2mo ago
chefmarco_nyc
Alfredo Sauce | The Original Not with the name Alfredo, not with the same cheeses, and definitely not in a 5-year shelf-stable jar but this dish is actually very Italian. Alfredo di Lelio was a Roman cook back in the 1950s, and he once created a dish for his sick wife. She didn’t have an appetite, so he “invented” pasta ai 3 formaggi/ three-cheese pasta. Parmigiano, butter, and… more @parmigianoreggiano.na She loved it so much that he added the simple pasta dish to his restaurant’s menu (the restaurant still exists: Alfredo alla Scrofa — Rome). Alfredo then exported the dish to New York, where it became so popular that a different, Americanized version didn’t take long to be born. Heavy cream and garlic were the biggest differences: a different pasta dish, but not the blasphemy most Italians say it is. What’s really wrong with this sauce nowadays is that most of the time it comes in a jar full of bad preservatives, modified starches, and gums. Not all pasta sauces are poison. Get in the habit of reading labels, google what you don’t recognize and you’ll learn how to spot a harmful product in no time. Ingredients (serves 3) Pasta 400g Butter 130g Parmigiano 100g Cooking water Find the full recipe card at the link in bio 👀🔗
Gen 1 Ray-Ban Meta glasses are 20% OFF in-store and online! This sale ends December 1st! @raybanmeta glasses changed my life as a food content creator—no more fumbling with tripods! I can get perfect POV shots and even ask Meta for cooking tips. It was the perfect gift to level up my best friend’s content game! Don’t miss out on these game-changing glasses! #RayBanMetaPartner #AIGlasses #BlackFriday
1.23M
1.4K
31
3mo ago
chefmarco_nyc
Gen 1 Ray-Ban Meta glasses are 20% OFF in-store and online! This sale ends December 1st! @raybanmeta glasses changed my life as a food content creator—no more fumbling with tripods! I can get perfect POV shots and even ask Meta for cooking tips. It was the perfect gift to level up my best friend’s content game! Don’t miss out on these game-changing glasses! #RayBanMetaPartner #AIGlasses #BlackFriday
Classic Italian meatballs 🍝 The Italian word for meatballs is “polpette”. Everything shaped in a ball is a polpetta. The essential ingredients is bread more than meat. This open to endless possibilities today I’m going for the most classic recipe: 500g ground beef 3 eggs 100g parmigiano 200g breadcrumbs Salt, pepper and parsley to taste My twist is a drop of milk I’m sharing again my mum’s polpette recipe cause this fall you’ll see a lot of them. (Also cause IG muted the other one) Mostly no meat involved, I’ll take seasonal veggies and pair it with different sauces. 🎃Pumpkin will not miss for sure but remember, everything you shape into a ball is polpetta!
1.18M
55K
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5mo ago
chefmarco_nyc
Classic Italian meatballs 🍝 The Italian word for meatballs is “polpette”. Everything shaped in a ball is a polpetta. The essential ingredients is bread more than meat. This open to endless possibilities today I’m going for the most classic recipe: 500g ground beef 3 eggs 100g parmigiano 200g breadcrumbs Salt, pepper and parsley to taste My twist is a drop of milk I’m sharing again my mum’s polpette recipe cause this fall you’ll see a lot of them. (Also cause IG muted the other one) Mostly no meat involved, I’ll take seasonal veggies and pair it with different sauces. 🎃Pumpkin will not miss for sure but remember, everything you shape into a ball is polpetta!
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
1.1M
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2mo ago
chefmarco_nyc
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
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1mo ago
chefmarco_nyc
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
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3mo ago
chefmarco_nyc
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
646K
31K
384
2mo ago
chefmarco_nyc
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s awhat Mediterranean diet is all about.
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3mo ago
chefmarco_nyc
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s awhat Mediterranean diet is all about.
How to cook spaghetti 📖🔽 Mediterranean and Italian cooking techniques are usually simple. Cooking spaghetti is definitely one of the easiest! Here’s how to do it right, so it never sticks: • Add the pasta to a large pot of boiling, salted water • Wait about 20 seconds, then gently help the strands sink in completely • Once they’ve all submerged, stir the spaghetti and the water for about 10 seconds • Cook according to the time on the package or 1–2 minutes less if you want it perfectly al dente • Drain the pasta and toss it right into your sauce (don’t let it sit) That’s it. No olive oil in the water. @lecreuset
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7mo ago
chefmarco_nyc
How to cook spaghetti 📖🔽 Mediterranean and Italian cooking techniques are usually simple. Cooking spaghetti is definitely one of the easiest! Here’s how to do it right, so it never sticks: • Add the pasta to a large pot of boiling, salted water • Wait about 20 seconds, then gently help the strands sink in completely • Once they’ve all submerged, stir the spaghetti and the water for about 10 seconds • Cook according to the time on the package or 1–2 minutes less if you want it perfectly al dente • Drain the pasta and toss it right into your sauce (don’t let it sit) That’s it. No olive oil in the water. @lecreuset
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
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1mo ago
chefmarco_nyc
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
Authentic Tiramisù cake Mascarpone cream: 500g Mascarpone cheese 5 eggs 150g Granulated sugar ~200ml coffee (espresso, American, whatever) ~Lady fingers ❗️Use organic, fresh eggs either from a farmer or a brand you trust. I use @vitalfarms ones, this is not sponsored, it’s just what I do. For the full written recipe and deeper explanation go find the dedicated video on my YouTube (Chef Marco NYC).
505K
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7mo ago
chefmarco_nyc
Authentic Tiramisù cake Mascarpone cream: 500g Mascarpone cheese 5 eggs 150g Granulated sugar ~200ml coffee (espresso, American, whatever) ~Lady fingers ❗️Use organic, fresh eggs either from a farmer or a brand you trust. I use @vitalfarms ones, this is not sponsored, it’s just what I do. For the full written recipe and deeper explanation go find the dedicated video on my YouTube (Chef Marco NYC).
My Watermelon Salad 🍉🥗 I think watermelon and arugula together, with some salt and lime, are enough for an amazing salad. But why not add more? There are many fresh fruits, nuts and cheeses that go well with them. Today I chose: Cucumber, Blue berries, Walnuts and Grana Padano DOP. For the topping I went with olive oil, lemon, lime, honey and salt. I usually add balsamic vinegar too, I just forgot 😅. If you choose Grana Padano as a cheese you’ll have a lactose free salad but not vegetarian since it contains rennet. @lecreuset
387K
10.4K
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8mo ago
chefmarco_nyc
My Watermelon Salad 🍉🥗 I think watermelon and arugula together, with some salt and lime, are enough for an amazing salad. But why not add more? There are many fresh fruits, nuts and cheeses that go well with them. Today I chose: Cucumber, Blue berries, Walnuts and Grana Padano DOP. For the topping I went with olive oil, lemon, lime, honey and salt. I usually add balsamic vinegar too, I just forgot 😅. If you choose Grana Padano as a cheese you’ll have a lactose free salad but not vegetarian since it contains rennet. @lecreuset

Marco (@chefmarco_nyc) Instagram Stats & Analytics

Marco (@chefmarco_nyc) has 887K Instagram followers with a 3.15% engagement rate over the past 12 months. Across 100 posts, Marco received 1.55M total likes and 48.8M impressions, averaging 15.5K likes per post. This page tracks Marco's performance metrics, top content, and engagement trends — updated daily.

Marco (@chefmarco_nyc) Instagram Analytics FAQ

How many Instagram followers does Marco have?+
Marco (@chefmarco_nyc) has 887K Instagram followers as of March 2026.
What is Marco's Instagram engagement rate?+
Marco's Instagram engagement rate is 3.15% over the last 12 months, based on 100 posts.
How many likes does Marco get on Instagram?+
Marco received 1.55M total likes across 100 posts in the last 12 months, averaging 15.5K likes per post.
How many Instagram impressions does Marco get?+
Marco's Instagram content generated 48.8M total impressions over the last 12 months.