"King of Carbonara" shares his Pasta Recipe - Food in Rome
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- čas přidán 8. 12. 2023
- A visit to Luciano Cucina Italiana in Rome, Italy, to watch Chef Monosilio preparing Spaghetti Carbonara, his signature dish, which brought him the nickname King of Carbonara. Receiving a Michelin Star at the sweet age of 27 years, he later decided to open a more casual style restaurant which is his current Luciano Cucina Italiana in the Centre of Rome -
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Tell you what I loved. He went to plate it and decided it wasn’t right and went back and tossed it with some more pasta water. No ego for the camera. He knew he needed to go back and did it. That’s a real chef who knows what he wants.
Whats more, did you notice him scraping even the tiniest rest of the yolk from the basin even after he had actually already put it aside? Because he seems to value the ingredients and feels he cant waste even the tiniest bit? You can see it at 9:26
@@puper84 yeha, he also scraped the chopping board and used the scraps without cleaning the knife 😬
And he didn't really take care to avoid to waist too much when he cleaned the guanciale 🤔😏
Pro chef.
That's just basic cook
If he would really really care he would use a spatula@@puper84
"we put less salt" - adds half the box, I love this video. great job cooking and nice filming and editing
Il sale è dosato in base all’acqua che c’è nel bollitore, se ha tanti litri ne deve mettere di più indipendentemente da quanta pasta cucina
lmao i guess to be fair that looks like a huge vat enough for 8 normal pots of water
@@albertovimercati7200 you don’t get it. He misspoke , and said the opposite. No biggie. It was funny and it happened a couple times.
I thought exactly the same thing, like wtf? 🤣
@@albertovimercati7200 Ahh, yes, excellent idea replying italian to an english comment.😂🤷🏻♂
"we make small cubes" - makes huge cubes
"we put less salt" - adds a ton of salt
"Guanciale has to be hot" - Guanciale is at room temperature
"now is ready" - adds more water and continues stirring
... I love this guy :D
I was thinking exactly the same 😂
sarà stracotta 😢
Because in the pasta Cooker is probably 20 liters of water.
Exactly what I thought haha
Absolutely the same here!!! One must love the Italians. "This is very important....." 😂😂 They take their 3 ingredients serious, for sure😅 like no other
My wife and I were lucky enough to eat at Luciano's in Dec 23. The carbonara lived up the hype. Simple flavors perfectly executed. No one flavor overpowers another and every flavor is present in the dish it is perfectly balanced. absolutely wonderful.
The fact that you can confirm that it was a no-frills no BS makes this even way better. Thank you for sharing.
Anche lei con il Parmigiano ma ha imparato a fare una cosa simile si fa con il pecorino romano !!!! @@dannyjamz23
A noi romani ci fate venire i brividi 😂
Love the simplicity of these films - no music, minimal editing, no narration, no host putting on a performance. True and beautiful.
its because you would see the same, if you where there without effect
a bit of personality wouldn't hurt though
Scusa ma sono migliore Al Dente
Non va assolutamente nel fuoco se no viene una frittata 😢
Fosse solo la cottura il problema!!!!
I loved this video. I was taken to Luciano about 9 years ago by a Roman friend. I ordered the carbonara and the chef allowed me to watch the preparation. It was a highlight of that trip. The dish was heavenly. I still remember the taste and texture. Divine.
😅
You are italian? Sei italiana/o?
Why am I watching this while hungry? Looks incredible - Carbonara is my favorite!!! Thank you for sharing...
Ate there 9th April 24. The carbonara was amazing but my serving had a lot less guanciale….. The staff were charming to a man and great fun. I will definitely eat there again next time I’m in Rome
Not only he is so generous to share his recipe in this video, but he even gives business cards with the same recipe written on them for everyone that wants in his restaurant!
You're right, he's generous but the recipe doesn't matter. It's just an original Carbonara recipe. His techniques (Bain-Marie for example) and details are crucial. I've watched his approach 8 years ago and made my Carbonara that style ever since. He shares everything for over a decade now and still is the king of Carbonara.
Perfection ❤
That was the most out in the open well documented standard Carbonara recipe, if he has a secret one that ain't it
까르보나라 인데 생크림이 없네
I make this way faster then this!!
Went to his restaurant last summer… the carbonara was absolutely fantastic. Best I’ve ever had
Maybe the kitchen porter was doing it 😂
Do you get to keep the plate with the recipe?
Was also there but in April last year. Was nice but not too impressed.
Yummy thanks for sharing.
Ma se hai un servizio con 30 carbonare da preparare come fai ???
Love how Chef Monosilio was ready to plate but then he saw it wasn't right, so he waited till it was perfect!!!
it's an honor that a chef shares his family recipe with the whole world.. and with those special plates that have this exact recipe on it i really thinks this one comes from a very special place of this chefs heart. thank you very much for this!
Finally, the king is speaking English! I watched other videos where he speaks italian and i was trying to figure out what he's saying. Thank you so much for this video!
Great but what is Web Charly ?😂
Thank you so much Chef Luciano. May God bless you in abundanza per la tua generosita!🙏
Wow, so beautiful! Amazing preparation
On the plate.Gracias!!!
OMG THIS LOOKS UNREAL! MY MOUTH WAS SALIVATING THE WHOLE TIME. GREAT JOB, AMAZING!!!
i have no words enough to thank you... you are blessed!!!
The recipe and the presentation are truly superb. It's no wonder at all that it's your signature. A beautiful job on a genuine classic.
That's fantastic! I have never seen it prepared with simple details and a plate finished with perfection!
I tried different recipes, this is absolutely the best one, simply perfection.
Honest cooking at its purest. His approach defines the very Italian way of cooking. Love it, apply it!
As always. A beautiful video that takes us through the worlds cuisine!
One has to admire people who take pride in what they do. Carbonara is the queen of pasta sauces and represents the italian kitchen very well: only a few ingredients, so quality and expertise makes the difference.
Awesome! Such pride he takes to get it perfect....5 stars to the chef!
The King of the "Kalbs-Beuschl" is Better!Google: Sepp was machst du
This is a piece of art. I just followed the recipe as close as I could and, boy, it was the BEST pasta I ever had !!!!!
It's always nice seeing a chef share his methods and his way of preparing a dish. i was pretty content with the way i made carbonara. Always knew I could make it better. A few years back I saw the video from Italia Squisita where he rocks his recipe along with 2 other chefs and it helped me refine things. I hope one day to visit the restaurant myself and try out the food
No soup for you😂😊
The collaboration we never knew we needed
Thank you for sharing you receipt and techniques. Very well appreciated
Presentation and attention to detail front of house and cleanliness in the kitchen. And it looks delicious ! Bravo !
Thank you so much for sharing this recipe. I will definitely try making it. I was so blessed to eat this at your restaurant and it was delicious!
Grazie mille, Luciano! I love making your recipe and my wife and I had a fantastic meal at your restaurant. Can't wait to visit you again!
Less ingredients, but so much passion. I was terrified the hot fat would curdle the yolks but clearly Luciano has done this before, looks amazing!
I had exactly the same worry. I'll be smarter on Saturday.
Actually, this is the exact amount of ingredients for Carbonara. This is the classic version. Of course there are variations to the recipe, such as using egg white as well.
@@nzmarco I recall Antonio Carluccio's recipe is for only Pecorino (no Parmesan) & served with Bucatini, but I prefer it this way here & adding Pasta Water is a game changer, before this I thought scrambled was the right way! Duh!!!
@@jayj6325 I thought he used egg whites and pancetta. But I could be wrong
I cook carbonara for years. Yesterday made it first time with this recipe. Even though I have used very medium quality indigrients, the final effect was beyond it.
Cogratulations for the chief, always good to see people with passion.
This food he makes has to provide a lot of happiness to people! Looks fantastic!
Absolutely stunning. I have been trying to cook this for years and now I feel this is the best way. Thank you x
So basically what he does to controll the temprature in the pan is whats called bain-marie. (U might know this already, but just in case you or someone else who reads it doesnt). Its a consistent way to create creamy sauces basically instead of putting it on fire, you put your pot on another pot with barely boiling water. Making sure the top pot is warmed by steam, not the water. Goodluck!
This is a fashionable way of cooking carbonara, and he is a very good chef.
But it's not the only one. Today it's a lot to eat "pasta risottata", that means cooked partially with the risotto method, to create a creamy sauce. But think that originally, carbonara was made with eggs and gruyere cheese, and it was a dry sauce.
The name "pastaciutta" (asciutto= dry) was to differentiate it from "pasta in brodo" (pasta in the broth) that in the past were the two most used ways of consuming pasta!
@@frozencloudzzful It is cooked in a bagno-maria basically because the yolk of the egg must not "stracciare" ( become as a rag= it must not solidify) which is the biggest difficulty of this dish, but at the same time it must still cook enough to be pasteurized, and thus avoid salmonella, which today is very rare but still dangerous.
Thank you so much to Ron and Sandra for showing this fantastic, smart, innovative technique on sewing the collars and collar stays.
Thank you Chef!!! You're a Genius!!!
Best part is how he was just about to plate it, then looked at it and was like, "No. It's not ready. It's not creamy enough." Went back, got it right, and finished. #chefsh!t
Flipping fantastic. Favorite Carbonara video and even top ten for food prep. Wish to see that kitchen in action. Oh and I absolutely love all the black pepper. Great job Chef!
Effortless perfection. His natural instinct to cook perfectly just rolls out of him.
This is a very nice original carbonara. Thank you chef! 🇬🇷❤️👏👏
È stata una lezione di cucina fantastica! Sembra delizioso 😋👏🏼
Seeing this great chef at work brought a smile to my face, and made me hungry ☺️
So much pride in his work - that is missing these days - grazie
Thank you Chef!!! You're a genius!!!
Carbonara was already a wonderful dish, but Luciano has taken it to the next level with his technique
That's the point! Wonderfuel dish -gorgeous technique!
And improve your own cooking skills to the next level
Thank You!
Just to be clear and honest... Thats the way every Romans use to make it... Just cause its the RIGHT WAY to do that... One of the most common saying about this recipe here at Rome is "the best carbonara is the one you make from your own at home"
I thoroughly enjoyed watching this whole process, this was amazing to see authentic Carbonara!
Just love this in so many ways. Gracias!
I loved the plate for carbonara with the recipe and his happiness and proud showing
This is the last food level, this is the absolute best
I feel so honored to have learned your technique. Thank you for your generosity. I would love to purchase your bowls. ❤️
……I just asked that question. Where can I get the Bain-Marie pot/bowl?
I love this variation of Carbonara!
Thank You!
I went right out and bought the ingredients.
I waited four weeks.
I assembled the carbonara without reviewing the recipe. My "technique" did not render a fine carbonara. The textures were all wrong. Not creamy, undercooked pasta, lumpy heggs. It was delicious.
I am now reviewing the recipe, and I'm going to do it again and again until I'm satisfied.
Thank you, Mr Aden. Great video, fun project
I sat in that exact seat and ate his amazing Carbonara this past summer. An experience I'll never forget 😊
Lucky you. I got turned away despite a number of vacant seats.
Mama mia ❤
There's nothing quite like a really good Carbonara. This looks delicious.
Bravo Chef ! This is real cooking at the best. Simply and very good.
Loved that clip. Thanks for sharing your knowledge. Will be trying that recipe tonight.
It makes me so happy to see you make this pasta dish. I am going to try this for dinner tonight.
After a couple dozen times of making Carbonara at home the "old way", adding the pasta into the pan off the heat and mixing in the egg/cheese mix in there adding water as needed. i had gotten pretty good at getting it right. Tried emulating his method the last time i did it, and while you do end up with a couple extra dishes after, it really does make a difference. I don't claim to have gotten if perfectly right his way, but man, the approach to it is brilliant. It's such an iconic dish, and if you alter it in any way, people get legit angry. But he took it and made it even better. That's a feat.
I got it pretty good my first attempt, but haven’t been successful since. I need to try it again
Adding the pasta into the pan off the heat I get pretty good results. Never tried doing it like this guy. Maybe I have to give it a try.
Thank you - I followed your recipe - it is great and I cannot describe how unbelievable it tastes.
A Chef living the dream ❤
Que show!
Acho que nunca fiz corretamente esta massa. Agora vou tentar fazer sua receita, acompanhando o vídeo 🤩
Muito obrigada por dividir seu conhecimento 🥰
Depois te conto se acertei. Beijos 🇧🇷😘🇧🇷
Wow, this looks absolutely amazing 🎉❤😊
Chef really puts in the love of making Carbonara, seen other CZcams channels just do a quick carbonara which I failed to replicate. Maybe with a bit of time and patience like Chef Monosilo I can surely learn from his teaching.
Just stumbled upon this video and immediately decided that I will try the recipe this weekend. Thanks for sharing it with us.
Looks so yummy thank you for sharing the recipe with us! ❤
KRISSY YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL IF MICHELANGELO WERE ALIVE TODAY YOU WOULD BE HIS MUSE LET ME FALL IN LOVE WITH YOU MARCVOLPE ❤
Once too many times in the kitchen the execution of my carbonara failed. This forced me into research, book stores, Internet posts, translations of recipes, and asking other kitchen workers. In the end I returned to this presentation. Of all the spaghetti carbonara recipes I have tried from research and planning, this example presented by Che' Monosilio yields the finest consecutive results. From preparation of the goods, to the fire, the assembly, the finish and then presentation. Even the type of bowl makes the difference, with or without the recipe written on the bottom. Yes, even the pan one uses on the fire, or the electric was stressed as was all other important details. Timing is something we learn from experience as Che' Monosilio does with great ease. Thank you Che' Monosilio I will never suffer through a bad sitting of Spaghetti Carbonara (in my kitchen) again.
You don't have to despair, because the carbonara recipe has undergone many variations over the decades. What really matters is that the ingredients are fresh and that the egg is pasteurized. Even if the recipe turned out badly, you can eat it! :D
@@blackout4988pasturized as in directly out of a pasture where the chickens live. Grocery store eggs are trash
Thank you for your generosity to teach us.
Multumesc pentru reteta si modul in care ne ai explicat .👍🥰
Astoundingly BRILLIANT! It was beautifully captiving to be so engaged. This is pure artistic genius - such paternal care in the way he watches over every aspect of this unique masterpiece, coaxing splendor from every ingredient, every technique, every tool.
Incredible the timing with which he orchestrated their marriage so exquisitely to the dish's Culinary Crescendo. When in Rome...
Brrrraaaaava Chef! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍷
❤ estou apaixonada, adoro carbonara , meu sonho conhecer a Itália sua culinária e sua história me encanta parabéns.
Thank you very much to share this wonderful receipt. I tried it tonight for my family and it was just a Wow. Thanks so much 🙏🙏🙏
The end result looks heavenly, oh my God I love Italian food!!!
Chef Luciano, I love your style!
Que mestre❤gentil por compartilhar seu ouro na gastronomia parabéns chef agora podemos fazer para delícia da sua obra quem não pode ir até o seu restaurante. 👏👏👏👏
Not too much salt in the water. Four handfuls. I love it!
In ratio with the water amount.
Tried this for the first time tonight. Underestimated the speed of eggs cooking if not careful so it wasn't quite as thin but the whole family annihilated it, even the picky eaters. Will work to perfect this, thanks for this wonderful video.
What a treat and what a privilege to see.
Going to try this recipe myself, soonest ;)
Finally a perfect and professionally explained carbonara recipe; almost all chefs do not eliminate the pepper (pepper which is only used to avoid infestations by insects - pepper is often not hygienically healthy) and the fatty part near the rind. The size of the "guanciale" (pork cheek) cut is very important for melting the fat.
00:13 🍝 Luciano Monosilio, known for his Carbonara, shares his home recipe featuring simple ingredients.
01:56 🔪 Properly cutting the Guanciale into small cubes is crucial; it's cooked with its fat, omitting other oils or butter.
03:17 🔥 Use high heat initially to warm the pan, then reduce it to low before cooking the Guanciale for the Carbonara sauce.
05:43 🧀 Mixing Pecorino and Grana Padano cheeses balances the flavors; adjusting saltiness with this mix.
11:27 🍝 Use salted water to cook Spaghetti for about 12 minutes until it's soft, not "al dente," as required for Carbonara.
14:42 🍳 Cooking the Carbonara with a "Bagno Maria" technique gently cooks eggs and cheese at the right temperature for creaminess.
17:50 🍽 Finishing touches: Guanciale on top, a sprinkle of Pecorino cheese, black pepper, and cream make the Carbonara complete.
20:58 🧐 Balancing flavors and textures is key; using Grana Padano helps lighten the dish and achieve creaminess without actual cream.
fen men
Anche un tocco finale con tovaglia x pulire prima cucina e poi piatto carbonara perfetta
The eggggssss ???
Merci chef
Thanks for giving us the opportunity to view the spelling for the ingredients 💚
The King .... hands down. He waits until the food is ready. Truly loves his food this is why he earned a Michelin Star.
oh boy I want some! Excellent job Chef. Thank you for sharing!
I just came back from Rome and I missed his restaurant! Dang it!
Went to Rome 2 years ago and this was the only restaurant I knew we were going to before we got there. It was as amazing as I had hoped it would be.
Simple yet perfection.
A very simple dish yet so complex to execute. Bravo maestro Luciano!
I love those chefs educating people on how to cook properly
A simple meal, easy to get wrong, made beautifully. I need to know what he was looking for near the end, what made him decide it was not quite ready. Man is about detail
I think, just by looking at it, it looked too dry.
Che il mondo sappia che la Carbonara è solo questa, e basta.
La ricetta è questa, con questi ingredienti, questo procedimento, con questo Amore.
Tutti gli altri si facciano da parte che non sono degni di diffondere tale arte.
Grazie Luciano
Un Milanese ti ringrazia di cuore.
Muchas gracias chef.
Que viva Italia.
Un abrazo desde Andalucía.España.
He makes this look so easy. I've been trying to cook this for ages and it never turns out right
It's beautiful to watch him cook with no camera cuts. Love hearing him speak English too!
Ask him about aglio e olio and cacio e pepe!
Finally I have discovered a good reason to visit Rome.
This carbonara must be the reason why they say you must have seen Roma before you die.
Such an amazing teacher. Thank you Chef for sharing your processes and thinking behind your recipe. Thank you #AdenFilms for bringing this to the world.
This is the method I use to make carbonara. I use taglitelli because I like the balance of sauce to pasta.
The chef does not actually use the proportions of grana padano:pecorino that he describes; if you look at the piles of cheese, he uses the reverse. Also, he puts very hot fat on the egg yolks - with no adverse effect. As a home cook, I let the fat cool a little before it beat it into the egg & cheese mixture because I don't want to risk cooking them.
I boil water in a serving bowl in the microwave, dump out the water, and dry the bowl. This makes a perfect vessel in which to finish the carbonara and bring it to the table. Put the drained pasta in the hot bowl and pour the egg/fat/cheese mixture over it. Toss it well. The heat from the bowl will cook the egg yolks (add a little pasta water if you need it), and you won't have to use the steam bath that is not available to home cooks.
Finally, with guanciale the price it is, I use the whole thing.
Nice tips! I will make the bowl thing with boiled water.
Thank you.
tought the same as soon as he put hot fat on eggs but actually got away with it without cooking the eggs
He put more Pecora on on top at the end. I'd trust him it was 2 to 1 after that
Agree with you, Jpclark
So long story short.. you can do it better than a chef
Started using this guys recipe a couple of years back and it's been a game changer!
I usually dont put the fat in the Egg/cheese mix. Is it better?
@@kladblok2729 of course! fat just tastes good
@@kladblok2729 the fat helps to temper/cook the eggs and get the cheese melting a little bit. It does help
Actually the eggs act to emulsify the fat from the guanciale with the fat in the cheese with the water to form a runny custard, which is called ‘sauce’. Without the egg, you would end up with split fat and water. The chemistry of this dish is as interesting as the folklore. A nice version I’m sure, but the amount of salt must be extreme. I’ll stick to my one third volume of Parmesan and triple smoked bacon and whole egg.
@@Tasmanautand it gives more flavor to the overall result, so you can taste guanciale even in the sauce without eating it directly.
Dream stove!!❤with adjacent pasta station~~~ DREAM~~~🎉Love the plating presentation!!!❤❤❤❤❤
I loved it this video.
Thank you for sharing this wonderful and delicus carbonara recipe.
Thank you chef for sharing with people who can’t come to Italy. Best wishes from Melbourne, Australia
Awesome! I found Luciano from another CZcamsr "Alex". I love Luciano's work, I've watched so many videos with him. Thanks for posting this Aden!
It is a very simple recipe but few people know how to make it. This chef made a great sauce and that his only possible with skills. Many thanks, I will try this dish next time I am hungry and feel like pasta and vino.
Thanks a lot for sharing! I learned another important step with my favorite pasta dish!