Cacio e Pepe - "King of Carbonara" in Rome shares foolproof Pasta Recipe
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- čas přidán 10. 06. 2024
- A visit to Luciano - Cucina Italiana in Rome, Italy, to watch chef/owner Luciano Monosilio preparing Spaghetti Cacio e Pepe.
For his signature dish for which he received a Michelin Star and brought him the nickname "Carbonara King", the full recipe for his Carbonara: • "King of Carbonara" sh...
Instagram: @luciano_cucinaitaliana
I'm French and I went on a trip to Rome a month ago to eat at Luciano's after seeing your first video. It was a magical moment, I had never eaten such good pasta.
With this second video I can't wait to go back. Thank you very much for introducing me to this restaurant! 🙏🏻
Aden - you’re doing the lords work getting us behind the scenes of some truly great chefs and unadulterated sharing of recipes - love your channel - keep up the amazing work!
I've been a Chef for 27 years... And this is my favorite dish to eat and make... Love this channel...
Step your game up. This is child's play
@@erick4923always one asshole in the crowd. He didn’t say it was hard. He said it was his favorite. Join the circus clown 🤡
@@erick4923 what do you mean by this? all the commenter said was this dish is his favorite dish to make and eat? what does this have to do with his skill? its like saying "step up your game buddy" after a chef says he loves eating instant noodles
@@erick4923 What exactly do you mean by saying that it improves your game, what does it have to do with the preparation of the dish? It's not playing there, it's cooking.
@@Oybon200 Reread his comment.
His favorite dish to eat AND make.
Why would a chef of 27 years favorite dish to make be something incredibly simple.
This is the same as a chef saying, "I have been a chef for 30 years and my favorite meal to make is microwave Hot Pockets".
Don't question me, question him.
Maestro Luciano is back! Always a pleasure to see him work his magic. This channel's style compliment his work very well, no fluff, no drama, just cooking and eating.
I was lucky enough to dine here when i was in Rome and carbonara was the best i had ever tasted. I genuinely don't know how you can even make carbonara any better. It tasted like the Pinnacle of that particular dish
Luciano and his team are incredible! A must visit when in Roma. ❤
Thanks so much for the thoroughgoing presentation, chef
Luciano is the awesome! I love every video he shows off his incredible knowledge and skill when it comes to Italian pasta dishes. One day.... One day... I will be there experiencing it for myself.
Ben fatto! Uno chef che comanda la sua cucina con rispetto e amicizia(🫡); il cibo esce fantastico! Grazie per lo spettacolo. 😀🥃🎉
I ate at Luciano’s a couple weeks ago. If you’re in Rome you must eat here. Order the carbonara. You will not be disappointed
Anvedi Luciano! Sempre in forma!
Nice restaurant and the food look great
gracias luciano
Thank you.
Nice watching from Jamaica 🇯🇲
😅
cool runnings!
Made my reservation. Can't wait to eat there in 6 weeks.
Good to see thickening sauces with cornstarch is not purely a Chinese cooking thing.
He is not a chef of Michelin now, he is a tutor in the cooking school 😂
What did chef Luciano put into mix at 4' 0"?? He didn't explain, but it looked like more grated cheese, but which?
I asked myself the same question ,I think it was cheese ?
Looked like a handful of cheese - but which one? To keep the salt down, I’d say Grana but who knows?
He added corn sturch, @ 8:40 he explain why he added it
@@filippodelvecchio1563 Thank you, Filippo.
Ja, er hatte vorher schon geschaut ob noch was in der Schüssel ist (die zu Beginn genannten Mengenangaben waren ohnehin nicht korrekt. Reibt mal 200g Pecorino oder Grana, dann sieht man sofort den Mengenunterschied) und dann einfach "so" nachgelegt.
Chief what you mix after cornflour
went there tried his carbonara.. Romans like their pasta really crunchy... one thing i didn't fully comprehend
Not only romans, but "al dente" is how pasta should be eaten
@fatdoi003 La tua "osservazione" è intelligente.
A me piace mangiare la pasta "AL DENTE".
Ma a Roma(non sto parlando del ristorante di Monosilio) il "concetto" di "pasta al dente" ... potrebbe ... essere interpretato
con diverse sfumature.
Fino ad arrivare alla CD. Pasta al CHIODO (v su Google) che è una ... pasta al dente ESTREMA(ancora più più al dente.
Poi bisogna essere più precisi ... sui Gradi di Cottura ... della pasta.
Tra la Pasta Scotta e ... la Pasta al Dente c'è secondo me
la PASTA COTTA che non è la pasta scotta.
In Italia generalmente si mangia la pasta al dente ma ci sono zone dove si preferisce la pasta "cotta" ( ma no scotta).
È come per la bistecca con diversi gradi di cottura.
Ripeto il concetto di Pasta al Dente può essere interpretato con variazioni (magari lievi) da
cuochi diversi e da appassionati italiani diversi che preparano lo stesso piatto di pasta.
In conclusione se uno non ama la pasta (molto) al dente... non significa affatto che ama la pasta scotta. Perché, come ho detto ...... Esiste anche la PASTA COTTA.
Saluti
Nice restaurant
Having microwaved mac n cheese as I watch this. It's like I'm right there!
Stupifying...at best. 💯
❤
How did he measure the water and the pepper? He gave really precise measurements.
Intéressant des carbonara sans oeufs 😋👍
Are you sure it's 50g of olive oil ? From the little dip he used, it looked more like 5g. I intend on trying this recipe next week so it anybody could answer this, it'd be helpful :)
Note that when he added the hot water, it was the hot PASTA water, which has starches in it.
Prefería este canal cuando era puro Teppanyaki...
Daumen hoch! Ja, die Stärke sorgt immer dafür, das die Emulsion besteht. würde auch mit "gut genutztem" Nudelwasser gehen. Ich dinde den Weg hier doppelt gut und ehrlich: Zum einen ist das eine Garantie (zumal ja die Maisstärke wesentlich stärker wirkt als Kartoffelstärke) und zum anderen einfacher handzuhaben.
Oh man. I'm a newer sub and the Japanese steak houses caught me. This is killer!
Cornstarch? First time I've ever seen this recipe use cornstarch. Not sure I'm a fan
what is the one hand full ingredient you put at 4.00 minutes?
4:00 Here he simply added more cheese. Most likely more Pecorino, but it could also be Parmigiano or Grana. He usually makes a mixture of Pecorino and Parmigiano (or Grana Padano).
ofcourse the Black Diamond
What was the handful he added after the cornstarch slurry?
Questo problema è stato già discusso. Vedi il commento di @user-bu5qb5sp7x di ieri con il relativo dibattito tra diversi commentatori.
@@marco42863 thank you
4:00 Here he simply added more cheese. Most likely more Pecorino, but it could also be Parmigiano or Grana. He usually makes a mixture of Pecorino and Parmigiano (or Grana Padano).
❤⚓🦈В симболах укус змеи есть совет мудреца, как у Македонского. Чего на свете не бывает! И в этом не приходится сомневаться!🤠
That boiler water's gotta be full of starch.
This is my favorite dish. Loved this video, but the chef did not say and your transcript is missing the ingredient he added after the corn starch. It was a handful of what? Help!
It has to be another handful of cheese - either pecorino or grana. IMO, it's grana as as he said earlier too much pecorino would make the dish too salty.
Not the cornstarch 😢😢
04:02 what is this ingredient?
Same cheese.
@@toivonencresto Then would that be included 'in' the orig 200/100g mix he made at the beginning? or is it a handful in addition to the 200/100g mix?
@@randyabbonizio6216 in addition, the cream was too loose
@@toivonencresto It didn't look like 200g of pecorino in the original mix.
@@Ornette14 In the video he shows how it's done, giving the quantities for one or two portions (or 4 if you don't eat as an Italian :D), the result must be corrected given is clearly too loose (I did his method too). If you want to see something more take a look at this, where he does the traditional way too. czcams.com/video/U4eaNqTbDDA/video.html
Josh Weisman in the thumbnail??
3:59 what was hidden ? 🤨 Low cost additional cheese ? 🤔
aluminum on induction???
Aden film is THE BEST
To think this guy used to have a michelin star..
what do you mean with this?
@@toivonencrestocorn starch
@@grayfox3446 and so?
@@nicolasmts3264 First of all, no, there aren't "poor reviews" and I don't know what you're talking about (given that I don't consider at all what people who talk about it and don't know what they're talking about). This said, I already posted another video, Luciano is often a guest in two of the Main Italian Food Channels here as Italia Squisita and Academia, where he does cacio e pepe in 3 different ways, the traditional way, the methods is used here, another "gourmet" method. This said too, the use of corn starch is only for practical reasons, given that in a restaurant volumes, temperatures and times (3 element that simply cannot be the same as your're at home) are way different. The taste of the recipe is totally unaltered from this method. This said (3), Luciano is one of the most brilliant young chefs of Italy, he has recently returned to fine dining and talking about "poor moves" or "he used to be a starred", given that at pipero was just an "host", and he tried to go on his own (but covid has changed everything, speaking in temporal terms), is simply a nonsense. Cheers.
@@toivonencresto mate you are way too emotional feels like you took it personally to write all that stuff 😂 4.0 on google look there are lot of people complaining. But hey you know better don't you?
At the 4 minute mark, the chef added a fist-full of cheese....
Needed for a better consistency.
La cacio e pepe, è cacio e pepe punto. Tutto il resto come grassi aggiunti e/o farina o amidi serve a non far stracciare il pecorino, e così è facile, ma vuol dire semplicemente che non fai la cacio e pepe ma fai una pasta con una crema di formaggio ed è un'altro piatto, ma capisco che senza l'aggiunta di grasso o altro, la caccio e pepe è molto, ma molto più complicata, poche diventa tutto un gioco di temperature ed è qui la difficoltà nel far venire la crema e ripeto non far stracciare il pecorino. Auguri😊
Esattamente!
Dont use just straight pecorino if you dont like sharp aged cheeses. Use a small amount or none at all mixed with a 10 month parmesan. It is much lighter and hard cheese can be difficult to digest. I use only 10 month parm and telicherry peppercorns...and lots of egg yolks
Io la migliore cacio e pepe che ho mangiato è stato quando sono stato ricoverato all'ospedale Cardarelli per una settimana per un ulcera allo stomaco e potevo mangiare solo la pasta con il formaggio la consiglio vivamente. Mi dice qualche amico che anche al nuovo Pellegrini ne fanno una ottima 😂😂😂😂😂😂😂😂
200G pecorino
100 G grana padano
4 G pepper corns
add 200G hot water mix with a blender
touch of olive oil 50G
blend again
add 3G cornstarch mix separate in cold water, add to mix
Then add the cheese blend again
put in fridge for 6-7 hours until soft like ice cream.
Cooking: add hot water in the pan with half a large serving spoon of the mix.
Melt it in together then add pasta...cook until creamy stirring constantly
plate with cracked pepper and cheese on top....serve.
Becareful with Luca, he may sleep with the fishes
Right after the cornstarch he added a handful of something in and forgot to mention what it was? Anyone have any idea? More cheese? That would alter the 2:1 pec to padana ratio of cheese he mentioned earlier.
Questo problema è stato già discusso. Vedi il commento di @user-bu5qb5sp7x di ieri con il relativo dibattito tra diversi commentatori.
@@marco42863 ty
The measurement is wrong and the cornstarch added was a big disappointment!
You never know that this is his secret for commercial style Cacio E Pepe, because cornstarch can sustain a very high heat, and cheese won't become stringy.
No egg?
Good restaurant recipe. For home cooking, not so good. Make the sauce then chill it? Cornstarch? Not me!
C 'ha una fiacca er luciano oggi....
Only for American people, not Italian people.
We never put in cacio e pepe olive oil or corn starch.
Never.
Лена Летучая закрыла бы енту контору в момент
this is for american tourists
1- Se lo scopo del CORN STARCH è quello di evitare errori,
2- se la Cacio e Pepe viene preparata ottimamente da altri ristoratori romani SENZA USARE ... CORN STARCH ...
allora si può dire che il ristoratore che NON USA il Corn Starch è più bravo di uno che usa il corn starch?
Su questo invito a riflettere i lettori.
Use homemade Italian pasta and do it right
@@abou8963 Mi piace molto la PASTA FRESCA. E qualcuno la usa anche per la Carbonara. Ma io preferisco, per Carbonara e Cacio e a Pepe la pasta secca.
Non so se ho capito bene il tuo pensiero.
Saluti
Mi huevo revuelto con arroz queda mejor que eso
Corn starch? is he kidding us? next step up is Maggi and Knorr?!?😮
Ottimo umorismo!
Without egg and guanciale I think is not original carbonara, but nice dish
No. Carbonara is a completely different dish. This is cacio e pepe, it NEVER has egg or guanciale.😊
Amido nella cacio e pepe ???? .....dajeeee riprova da capo su su....lol
Carbonara without any protein??? That's a first for me.
Using an immersion blender and cornstarch for Cacio e Pepe is a first for me...
@@adammoore7447 They lost me at cornstarch.....if this is King Carbonara, I'm the King of the World. His pasta looked so super ordinary to me. But then, I love "Americanized" Italian food a little more than the genuine stuff one eats while in the "boot"
He's not making carbonara...he's making cacio e pepe...
@@BHfanaticos1980 Either way, it looks boring and who pairs a cream sauce pasta dish with a friggen martini????
@user-fv5yo5fi5c Well, you didn't know what he is making. How would you know what pairs good with what dish lmfao
Corn starch? Really? _"Dat es notta cacio e pepe!"_
C'è sempre un prima e un dopo: fatti, avvenimenti che cambiarono il corso della storia.
Anche per la CACIO e PEPE.
Ed è stato il CORN STARCH a cambiare la STORIA della Cacio e Pepe
This ‘meal’ is cold when it arrives at the customer…. 👎🏻
what is wrong with you? are you american?
Con questa ricetta della cacio e pepe minimo dovrebbero farti chiudere
@andrepi6340 Puoi spiegare meglio il concetto?
Anche perché a me sono venuti dei dubbi, delle perplessità guardando la TECNICA di Preparazione illustrata nel video.
@@marco42863 olio amido di mais... poi frullatore ad immersione per amalgamare gli ingredienti. Il pepe in grani non macinato ecc ecc devo andare avanti? Poi dice 200 g di questo 100 g di quell'altro aggiungi 200 g d'acqua e nn pesa nulla....
@@andrepi6340 Erano le mie perplessità. Devo dirvi che sono rimasto deluso da uno cuoco che sicuramente è molto bravo.
Vedere uscire dal frigo la ... "crema" ... "gelato" ...
L'uso della dell'AMIDO di Mais ...
Come vi ho detto, per gusto personale, preferisco altri primi piatti italiani e romani... alla cacio e pepe.
Ma se proprio dovessi scegliere a Roma andrei da un'alta e ottima trattoria romana o in un altro ottimo ristorante di Roma.
@@marco42863 esatto. Ma secondo te quello che ha frullato è la stessa crema che era in frigo? Ho fatto il gelataio e ti posso assicurare che una crema liquida nn diventa solida in frigo. Sono le cazzate dei video su you tube Instagram ecc
@@andrepi6340 Andrea, è probabilmente che sia dovuto all'uso ... dell'AMIDO DI MAIS... che è un potente ADDENSANTE, LEGANTE.
Ma quello che i turisti devono sapere è che Roma è piena di locali (trattorie, ristoranti ecc...) che fanno degli ottimi Cacio e Pepe utilizzando una tecnica più tradizionale... ma sempre efficace ... per creare la giusta "cremina".
Saluti
Is he drunk?🤔
uh way to little pasta 1 and the pasta i never had carbonara in that kind of pasta normally its spaghetti pasta on angel hair pasta
The chef said a hundred times it's "Cacio e Pepe", NOT carbonara
I tuoi dubbi sono comprensibili.
Monosilio prepara la Cacio e Pepe con un formato di pasta che si chiama RIGATONI.(pasta corta)
Ma, puoi vedere sul Web, altri famosi ristoranti o trattorie romane usano TONNARELLI o BUCATINI cioè una pasta lunga come spaghetti.
Quindi, se vuoi prepararti un bel piatto di pasta (Carbonara o Cacio e Pepe) usa ... quella che ti piace(segui il TUO GUSTO PERSONALE)
E non essere ... un DEVOTO ... di un cuoco.
if you have time for that - fine, I think it should be made simpler