CARBONARA: the TRADITIONAL ITALIAN Recipe by Chef Luciano Monosilio😋😍🥓💛🍴
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- เผยแพร่เมื่อ 1 มิ.ย. 2022
- The perfect Carbonara by Chef Luciano Monosilio! From your kitchen to digital art😍
Discover our first NFT collection here: giallozafferano.it/nft
★ INGREDIENTS:
Serves 4
11 oz spaghettoni
7 oz guanciale (jowl bacon) (seasoning 3-4 months)
4 medium egg yolks
1 oz Grana Padano cheese (to grate)
¾ oz Pecorino Romano cheese (to grate)
¾ oz freshly ground pepper
To add just before serving
¾ oz Pecorino Romano cheese (to grate)
#carbonara #firstcourses #giallozafferano - แนวปฏิบัติและการใช้ชีวิต
Looks pretty amazing. I love watching a real craftsman at work, and the language is no barrier.
Best carbonara recipe ever!
Well I tried this and I’m now never making it any other way. Stupendo!
Chef Luciano's a bad ass, a man well versed in his craft.
It’s refreshing to watch an Italian cook a pasta meal. Even though I grasped a little of his lingo
That's so good, best Carbonara so far! Mille Grazie for sharing!
Our pleasure!
Bravooooo!!!
bravo Luciano!
Troppo buono))))!!
Best video yet.
By far!
Nádherné.❤️❤️🤤🤤🤤
Perfetto 🤌.
I never thought to use a Bain-Marie to make carbonara but it actually makes so much sense. I need to try this
Like hollandaise.
Holy moley, I just made this as instructed in the video and my god what an explosion or flavours
The carbonara looks so tasty!!! Thank you for teaching all these techniques!!! I feel like I know an italian secret recipe!!! 💛
Fail. Bitter
Tone down on the exclamation points.
@@einundsiebenziger5488 😂 tone down the negativistic personality disorder!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
BRAVOOOO
Troppo buono
I'm trying it.
I reckon that's worth a tick and subscribe?., What a fantastic educational packed into just under four minutes :) //// I was really just trying to find out what is in a tub of carbonara sauce that I might buy in a supermarket, but a million ideas flow from this mini educational :)
The best
Bloody rich but YUM!
Watched the English version and was impressed same here munga munga 😊
Це смачно !!!! Спасибі за рецепт!!!
This was very interesting. I have watched at least a dozen carbonara videos, and this is the only one that uses a bain marie.
A french youtube did a serie on carbonara last year and he interviewed luciano. ive done carbonara with bain marie since and its just the best method by far to control the emulsion
Yeah that was Luciano’s genius innovation, hence his name “The Carbonara King” of Rome :) A trip to his restaurant there is always fun and highly recommended. He’s super nice
@@leoderiviere1685same and it’s so damn good lol one of the few good things to come out of the pandemic lol
@@leoderiviere1685it makes perfect sense 👏
I got a bain marie after watching his recipe and it works like a charm. Perfect carbonara every time.
🤗 m-m-m! Bravo!
Bravo Chef Luciano! Laszlo Montreal
Nice pasta🍝😄 🙏.
Couldn’t understand a word but that looks delicious
..a regola d'arte
how many portions are in there?
Can the pasta cooking water be hot when added to the mixture of cheese and egg yolks?
The pasta water will be hot since you’re cooking the pasta at the same time you’re making the sauce. Just be prepared to quickly whisk the egg mixture when adding the hot pasta water so as not to create lumps.
@@doleroll8210thank you!
you made this several years ago and thats why im following this channel =)
and i dont even understand pizza
Clearly you don't understand pizza....
That's because this is pasta! 🤦🤦
@@A_DR pizza the language
@@TechnoMulen pizza the language?
What the hell are you talking about?
@@A_DR it's slang for italian.. Thx for ruining the joke.
@@TechnoMulen you need to take a few more humour pills... it wasn't funny.... at all!
bain-marie, same technique with cooking hollandaise sauce, simple but smart
VINCENZO'S PLATE Everyone... 😊😊😊
The black pepper amount sounds off, doesn't it? 20g!!
Yes it's a typo, should be between 2 and 5 grams (depending on your taste) for 280/320 grams of pasta.
È un errore di stampa
Ci fanno veramente una figuraccia di fronte a chi la sa fare veramente improvvisamente si sentono tutti esperti di di cucina romana
Quella vera è quella che si fa da sempre e si fa a Roma con il pecorino romano senza parmigiano e senza burro
Anche senza metterla a bagno Maria
The guanciale turned out REALLY salty, are there less salty alternative?
For me usually works if I cut more of the crust off (where there is more dried up meat).
Hallo wird das originale Rezept nur mit Eigelb gemacht? Mansche geben auch noch das Eiweiß dazu? Was ist denn ihre Meinung 😊
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.***
What could i substitute the pork with? As it seems that the pork fat was quite important in the dish...
Traditionally it is very important for the flavor. If you wanna do it without leave everything else same and substitute the guanciale with 4 garlic clothes (crushed) with olive oil
You cannot make a carbonara without pork just like you cannot make a vegetarian hamburger and call it a hamburger. Wth is wrong with society these days?
@@Judge_Magisterthe person should look into Cacio e Pepe, instead.
How much salt in the water, and how much water to have the correct starch amount?
You don't need alot of salt, as the guancialr and cheeses already bring almost enough, and don't put in too much water, make it just short of twice the volume of pasta
barely salt the water, the guanciale fat and the pecorino will give you the salt you need. Luciano even adds grana padano into the cheese mix to not make it too salty
Me Frst😃......Love from India😘
😋🥓💛🍴Grazie Luciano 🇮🇹2024
Hey I know him from the Squisita Italia channel. Wanted to go to his restaurant when I was in Rome but didn't get the chance
Why
@@judyanngutierrez3319 because I was busy doing other things......🤨
@@SanTM why??
@@judyanngutierrez3319 because I didn't get the chance, Julie
@@SanTM lol
Is it really 20grams of black pepper? Or it that a typo?
I wondered the same. I went with my instinct and used only 1 Tbs of freshly ground black pepper and it was plenty peppery for me.
It is supposed to be 2 grams
Its a typo. I learnt the hard way 😂
Hahahahahaha😂
Errore di stampa:se guardi il video si capisce
yes thats the correct version well done , although its to much effort to do it your way i would just not seperate the guanchale from the fat i would simply add the pasta into that and some pasta water and then reduse and put the egg cheese mix
Que delícia um abraço ak do Brasil
Ohhh lala dove poi ti trovato per mangare queste buone carbonara?😅
😆 🤣 😂
invented by American soldiers in Italy don’t let the tally’s tell you different
Secondo me è grazie a quegli occhiali alternativi che gli esce bene la carbonara
20 gr of ground pepper is fucking ridiculous.
my only worry here is the temperature of the final dish. You take out the guanciale when crispy. The pasta just before it is done and you mix it with the sauce that is at best lukewarm.
I know it is delicious when done because I have done it like this but a part of any dish is the heat state it is served at. It is more finicky to finish it over the pan or a bowl over water, but you can control the heat of the final dish a bit better.
you can always make a video showing the king of carbonara how it’s done or pop it in the microwave.
The line between Carbonara and scrambled eggs is very thin, be carefull.
Serve and eat immediately is the key, also this is not a dish that is supposed to be piping hot.
Con la carbonara ci avete frantumato le palle!
Vero mai visto anche il parmigiano non va bene eppure questo signore sembra di Roma unu la può fare come vuole però non la può chiamare la vera carbonara tanti cuochi la fanno come vogliono ma per favore non dite che è quella vera
E in quale libro della Bibbia c'è la VERA carbonara?😂 Dalla prima ricetta (1954) a oggi,.ci saranno almeno 15 versioni diverse.
La VERA carbonara non esiste.
Great!
I would add ketchup! he is sorely missed.
American barbarian never come to Europa!
It’s no “italian” tradition
Why not?
20 gr of black pepper for that amount of sauce ? Thats waaaay too much, your mouth is going to be on fire.
This guy doesn't know measures. He has a great hack for cacio e pepe (not as good as Gennaro Contaldo's), but the proportions are all fucked up.
20 grams equal one table spoon, not too much for what adds up to a metric pound of other ingredients (and that goes for the dry pasta before cooking).
Fail. Totally bitter.
Did you try it? He's the King of Carbonara, his recipe is simply perfect!
making carbonara without egg whites is a kindergarten game, try it with whole eggs to become a real chef...
You're teaching the best carbonara cook in the world now ?
pls, dont be ignorant, take 30 min. of your time and study something about real Carbonara...firstly, you will learn, that there is no Traditional Carbonara recipe, because the Italians did not agree on it...secondly, if someone uses bain marie to make an italian pasta recipe, he should be ban out of Italy for life time and start a new life in the great country of France... thirdly, you need some serious cooking skills to make Carbonara from whole eggs, in one pan, with all the other ingredients, that´s all.
I'm sure you couldn't even cook a regular egg for breakfast 😂 and yet you try to school a pasta master on how to make Carbonara. You know that no-one here cares about your opinion anyways, don't you? Because His recipe is freaking delicious, and that's what counts.
Buona la pasta a bagnomaria, la prossima volta facci vedere quella alla carbonara 😂
CARBOMIX ? GRANA? BAGNOMARIA? TERMOMETRO? Please!!!!?😭