Very good YT film! Its a 1:1. situation, original sound, no gimmicks! The recipe seems simple, the artist know better. But at least we can try to come near to his dish. Usually the best would be to eat Carbonara of Monosilio at his place. Then you know how the painting should look like. but that doesnt make you a Picasso, of course!
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 🤔😏
Isn't it refreshing that it's filming how to cook a dish , concentrating of the food, chef skills and method without any frustrating camera angles of facial shots just food, equipment and method. It's a shame that the UK BBC ITV etc doesn't take notice and do the same. Thanks for uploading people. Proper carbonara.
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.
The greatest pasta dish on earth. Carbonara is something I still work at perfecting, this inspired me to try again. The ingredients are so simple yet it’s an art to balance those flavors and get the cream right. Loved how he returned for more water at the end. That dish is all about the details.
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.
"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
Absolutely the same here!!! One must love the Italians. "This is very important....." 😂😂 They take their 3 ingredients serious, for sure😅 like no other
A good chef will prepare awesome food for you, but only a great chef shares his knowledge with everyone, trains young people and explains things in a way that will make people succeed. Thank-you chef Monosilio !
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!
I just love seeing people who are passionate of what they do and this dude literally lives carbonara. The way he was ready to plate but chose not to since the consistency wasnt what he desired and just went back to it ignoring the camera was perfection.
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.
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!
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.
This is ❤-food! The love of making every dish perfectly balanced! That is what a Cook makes a Chef! B-E-A-U-T-I-F-U-L, M-A-G-N-I-F-I-C-E-N-T I learned to love cooking like this in Italy myself, when I was a boy of 10-11 years old, making pasta from scratch. And now, at 60 years of age, I am still doing it this way, with ❤❤❤❤
I went to Lucianos restaurant in Rome and had a carbonara cooked by him (I peeked into the kitchen and saw him, I wish I could have said hello) and it was THE BEST Ive ever had. We are lucky he is sharing this with us. Grazie mille Luciano per la sua ricetta carbonara 🎉
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
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
Just finished the Carbonara and i can tell i know why he is called the king of carbonara . That was something from another world . I wish i could turn back the time and eat it again . And soo creamy.... delicious .. I have no words just wow .. The best Carbonara , there is no better .
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.
A thing of beauty watching this level of professionalism. For a cooking nerd like me, this is better than sports. Like a previous comment.....hat's off to production team. Really nice video work.
For a full, un-interrupted video, with all this care and art you put into the plate, you deserve a michellan star, an oscar, and a noble at the same time. Thanks for the best cooking vid I have seen since ages
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!!!
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
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"
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.
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.
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!
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.
TOP Class chef, best carbonara ever !!! Can't wait to visit Luciano's when I visit Rome. Growing up in London in the 70's I remember they used to destroy this recipe with cream and bacon 😥. My parents used to drive to Calabria and we used to alway stay a couple days in Rome and always enjoyed the real carbonara. Now we are ever so lucky the italian food /ingredients are available on london.
Chef really puts in the love of making Carbonara, seen other TH-cam 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.
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! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍷
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
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 🇧🇷😘🇧🇷
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.
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.
You can temper the eggs without using a Bain marie by whisking the egg yolks and cheese, then whisk in a hot ladle of starchy pasta water. This will temper the eggs so they won't cook when tossed with the pasta on the heat.
Perfect! I have done Carbonara for so many years now and I have tried 50 different versions. But this version is almost 100% like the one I have ended up using as my favorite. Only difference is the size of the Guanciale cubes, I make mine slightly smaller which is simply personal preference. Most people underestimate the importance of the final tossing and long time on low heat is so crucial for the flavours to develop and the consistency to become perfect. Doing it in a bowl using steam gives you the perfect result and is much easier to control than doing it in the pan!💪
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.
I have never wanted to eat anything so badly in my life. I want to climb right through the screen and take a bite of that carbonara. I’m gonna try and make that tonight. Thank you Chef.
Lucianno, te agradezco desde el corazón haber compartido tu receta, yo soy un mexicano amante ferviente de la comida italiana y creo que es la mas pura muestra de amor que puede dar uno a los seres queridos, que en mi caso es mi familia, amo cocinar para ellos y gracias a tí puedo ahora compartir ese amor que reflejas en tu cocina también con ellos, ¡¡¡grazie mille per tuto carisimo amico¡¡¡.
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 love the times when it’s like he completely forgets the camera is there and goes into his element. You can see the passion. I also really loved the tip of one yolk per person if it’s a large egg or 2 to 3 if they’re small eggs. That’s a super helpful tip.
The waterbath method to finish the cooking is something i will have to try. I am not a big fan of big chunks of fat to bite into, which is why i usually slice it into smaller pieces and let the fat out a little longer resulting into a bit more crispy pieces in the end. I did test with mixing cheeses but somehow it escapes me how it makes a big differance if it is only about salt, as the spaghetti water and the guanciale also contribute to that i rather go with the less salty cheese of the two. Still i can see why people like to eat at your place :) it looks devine and i bet it tastes equally good
I was thinking the same thing. I always struggle with my Aglia de Olio because of this very thing... maybe i keep the pasta water boiling after adding it to my pan, then finish it up over the top of the boiling water. I always end up with stringy cheese and i am assuming its because there is too much heat... not enough time to emulsify.
@@bengossler6193 If i remember correctly there were 3 times where heat was introduced to the cheese 1. when he added the still hot oil (which seemed counterintuituive to me as that may have cooked the eggs which you don't want) 2. each time due to paster water which he added twice 3. time due to quite a long time mixing things up over the pasta water (where i thought he would have added too much water it turned out just right in the end, so there the emulsification was done right). when i got stringy cheese bits its either because i added too much cheese, the wrong cheese or didn't get the heat regulated correctly so yes spreading the time it takes to emulsify and having just the right amount of water then at not too much heat(which also can result into the fat getting seperated and you get a greasy result). Been doing carbonara for roughly 32 years now for me privatly and at times i still mess them up when i try out a slightly different process. One would think this is an easy thing to do where nothing could go wrong ^^, one would be mistaken hrhr.
@@bengossler6193 not sure if you would like it, but at the end when you serve, press out a bit of citron over it. I find it balances the fat out and goes well with it.
Since the first time I saw Luciano's recipe (during the Lockdown) I've used it and I tell you more: the waterbath melts everything so good that I basically need no extra pasta cooking water to finish the dish preparation because it's already enough liquid!
You are right. Spaghetti agli’olio is actually the easiest one to mess up if you don’t control the heat. What you should also keep in mind is not to pour too much oil in there. Personally I first put the garlic in a couple of table spoons olive oil on low heat until the toes of garlic turns golden. At this stage you turn off the heat and you throw the pasta in the water when the water is boiling. After the pasta is still very al dente after 8 minutes or so, you cook the rest of the pasta in two cups of hot water that is still left together with the oil until the water is evaporated, after 2-4 minutes or so the blend of water and oil should turn creamy. Buon appetito! Personally, I love my spaghetti aglio olio always with one dried Chili pepper inside and to dissolve a couple slices of anchovy in oil, two table spoons of capers, and some brown Kalamata olives. But just a standard aglio olio I prefer just with some chopped parsley, garlic and dried peperoncino (add some parmigiano cheese on top afterwards) Next to spaghetti vongole, this is the best pasta dish in the universe.
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 ❤
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.
El rey de la carbonara, se le ve un gran profesional, honesto, sin ego, que ama lo que hace, felicitaciones, saludos desde Tenerife Islas Canarias España 🇮🇹🇪🇦
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. 👏👏👏👏
To be honest I thought no no no that’s all wrong but the dish looked like perfection, made differently but I would eat that in a heart beat. Proper Italian carbonara has to be the most simple and beautiful dish to come out of Italy and that’s a very bold statement. Bravo chef
I Love this! I also make my carbonara in a bowl , exactly like you did, and then finish it on top of the pot where the spaghetti was boiling. All my friends were like " Mais non, you have to finish it in the sauce pan and blah blah blah" . I've tried finishing it in the sauce pan, I can't get the temperature just right enough to make it perfectly creamy. With the bowl, I use less kitchenware, less movements, less stuff to wash afterwards and it's faster. Also, washing a bowl is easier than washing a pan and when you cook at home you can even eat your carbonara in the bowl instead of serving it on a plate :P.
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"King of Carbonara" shares his Cacio e Pepe Recipe: th-cam.com/video/mlh8pAMQsOA/w-d-xo.html
Very good YT film! Its a 1:1. situation, original sound, no gimmicks! The recipe seems simple, the artist know better. But at least we can try to come near to his dish. Usually the best would be to eat Carbonara of Monosilio at his place. Then you know how the painting should look like. but that doesnt make you a Picasso, of course!
So much energy wasted on cooking pasta
@@stefanmargraf7878😊 12:55
Er kennt mein spezial Rezept für Carbonara noch nicht.😉
11:28 if he broke the spaghetti...... 👉🏻😵🤌🏻🤌🏻🤌🏻
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.😂🤷🏻♂
Isn't it refreshing that it's filming how to cook a dish , concentrating of the food, chef skills and method without any frustrating camera angles of facial shots just food, equipment and method. It's a shame that the UK BBC ITV etc doesn't take notice and do the same. Thanks for uploading people. Proper carbonara.
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?
한국에선 저런치즈를 구할수없엉
한국에선콴시알레를구할수없지
해서 스팸으로해
"Divine"
Fucking made me almost laugh out loud.
So good ❤
Honest cooking at its purest. His approach defines the very Italian way of cooking. Love it, apply it!
The greatest pasta dish on earth. Carbonara is something I still work at perfecting, this inspired me to try again. The ingredients are so simple yet it’s an art to balance those flavors and get the cream right. Loved how he returned for more water at the end. That dish is all about the details.
Amen.
It's like pizza dough.
Sounds simple, looks simple, but it's not easy to mastered 😁
EXACTLY😊
Italian cooking is 95% ingredients, 5% technique.
@@stiop52 you just contradicted the first sentiment.
I would say the highest technique is balancing the ingredients.
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 😂
@@LucianaMassi-w8z LMAO, I never knew you could!!! 🤣🤣🤣
Used 2 cheeses to make a parmesan taste 😅😅@@LucianaMassi-w8z
"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
A good chef will prepare awesome food for you, but only a great chef shares his knowledge with everyone, trains young people and explains things in a way that will make people succeed. Thank-you chef Monosilio !
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 ???
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!
I just love seeing people who are passionate of what they do and this dude literally lives carbonara. The way he was ready to plate but chose not to since the consistency wasnt what he desired and just went back to it ignoring the camera was perfection.
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!!
Why am I watching this while hungry? Looks incredible - Carbonara is my favorite!!! Thank you for sharing...
So much pride in his work - that is missing these days - grazie
pride is here pall effort and dignity are missing
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 ?😂
Just activate the subtitles 😂
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.
This is ❤-food! The love of making every dish perfectly balanced! That is what a Cook makes a Chef!
B-E-A-U-T-I-F-U-L, M-A-G-N-I-F-I-C-E-N-T
I learned to love cooking like this in Italy myself, when I was a boy of 10-11 years old, making pasta from scratch. And now, at 60 years of age, I am still doing it this way, with ❤❤❤❤
Greetings from Greece 🇬🇷
You Italy brothers 🎇
You great Mediterranean pasta lovers ❤🎉
I went to Lucianos restaurant in Rome and had a carbonara cooked by him (I peeked into the kitchen and saw him, I wish I could have said hello) and it was THE BEST Ive ever had. We are lucky he is sharing this with us. Grazie mille Luciano per la sua ricetta carbonara 🎉
Yeah of course you did lmao, all those skin cells, beard hairs and nosethrowouts must have been a delicious addition to the meal huh
Wtf?? Are you ok?@@SergjDragunov
Simplicity yet embodies the spirit of italian heritage and culture. It's all in the ingredients and chef's execution. Bellissimo !
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
As I'm watching this, I'm becoming so hungry . The Guanciale looks so crispy yet soft and the sauce so creamy it just envelopes the pasta.❤
That is the most beautiful plate of pasta I have ever seen……❤
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.
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😂😊
Just finished the Carbonara and i can tell i know why he is called the king of carbonara . That was something from another world . I wish i could turn back the time and eat it again . And soo creamy.... delicious .. I have no words just wow .. The best Carbonara , there is no better .
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.
Presentation and attention to detail front of house and cleanliness in the kitchen. And it looks delicious ! Bravo !
A thing of beauty watching this level of professionalism. For a cooking nerd like me, this is better than sports. Like a previous comment.....hat's off to production team. Really nice video work.
For a full, un-interrupted video, with all this care and art you put into the plate, you deserve a michellan star, an oscar, and a noble at the same time. Thanks for the best cooking vid I have seen since ages
I love that black pepper was added at all stages. The best way to enjoy this is with a whole bottle of wine
It's a crucial ingredient.
The clue is in the name of the dish.
; )
great stuff. The reach of information is just so wide with youtube, I am taking notes just brilliant..:)
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
@@nzmarco watch careful...no egg whites. 👀
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!
Have used this method exclusively and my family absolutely love this. Wonderful traditional preparation.
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
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 love this recipe and the way in which it is all put together. Thank you, chef, for showing us how to make this beautiful Carbonara!
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.
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.
My mouth literally started watering when he served up the plate. What a masterclass. Thank you! 🙏
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?
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!
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!
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 ❤
@@nzmarco Why?
@@sonjagatto9981 no idea. I didn’t argue, I just walked.
Looks fantastic. I love how you do not rush the dish. It takes a certain amount of time and you do not put it out until you know it's ready.
Seeing this great chef at work brought a smile to my face, and made me hungry ☺️
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.
TOP Class chef, best carbonara ever !!! Can't wait to visit Luciano's when I visit Rome. Growing up in London in the 70's I remember they used to destroy this recipe with cream and bacon 😥. My parents used to drive to Calabria and we used to alway stay a couple days in Rome and always enjoyed the real carbonara. Now we are ever so lucky the italian food /ingredients are available on london.
Love how Chef Monosilio was ready to plate but then he saw it wasn't right, so he waited till it was perfect!!!
There's nothing quite like a really good Carbonara. This looks delicious.
Chef really puts in the love of making Carbonara, seen other TH-cam 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.
That's fantastic! I have never seen it prepared with simple details and a plate finished with perfection!
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!!!
Piatto molto carino e sicuramente molto gustoso. Faccio la carbonara da anni, ma la proverò domani. grazie mille signor chef !!!
I thoroughly enjoyed watching this whole process, this was amazing to see authentic Carbonara!
As always. A beautiful video that takes us through the worlds cuisine!
A very simple dish yet so complex to execute. Bravo maestro Luciano!
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! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍷
This food he makes has to provide a lot of happiness to people! Looks fantastic!
I am coming all the way from Northern Ireland to have this ❤🙏❤😊😃
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
@@FlyOrDie4988pasturized as in directly out of a pasture where the chickens live. Grocery store eggs are trash
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 🇧🇷😘🇧🇷
Eventhough he gave us the recipe walk us through it, but it's the person that makes it tastes heavenly
It makes me so happy to see you make this pasta dish. I am going to try this for dinner tonight.
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 💚
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.
You can temper the eggs without using a Bain marie by whisking the egg yolks and cheese, then whisk in a hot ladle of starchy pasta water. This will temper the eggs so they won't cook when tossed with the pasta on the heat.
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!
I love this variation of Carbonara!
Thank You!
This is the original
The end result looks heavenly, oh my God I love Italian food!!!
Chef Luciano, I love your style!
OMG THIS LOOKS UNREAL! MY MOUTH WAS SALIVATING THE WHOLE TIME. GREAT JOB, AMAZING!!!
This chef has complete respect for the food he is preparing. You can tell that this dish is the absolute best it can be.
Excellent video chef
Perfect! I have done Carbonara for so many years now and I have tried 50 different versions. But this version is almost 100% like the one I have ended up using as my favorite. Only difference is the size of the Guanciale cubes, I make mine slightly smaller which is simply personal preference. Most people underestimate the importance of the final tossing and long time on low heat is so crucial for the flavours to develop and the consistency to become perfect. Doing it in a bowl using steam gives you the perfect result and is much easier to control than doing it in the pan!💪
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
Awesome! I found Luciano from another TH-camr "Alex". I love Luciano's work, I've watched so many videos with him. Thanks for posting this Aden!
I loved it this video.
Thank you for sharing this wonderful and delicus carbonara recipe.
The collaboration we never knew we needed
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.
I have never wanted to eat anything so badly in my life. I want to climb right through the screen and take a bite of that carbonara. I’m gonna try and make that tonight. Thank you Chef.
Good luck❣
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.
This is a work of art.❤
Lucianno, te agradezco desde el corazón haber compartido tu receta, yo soy un mexicano amante ferviente de la comida italiana y creo que es la mas pura muestra de amor que puede dar uno a los seres queridos, que en mi caso es mi familia, amo cocinar para ellos y gracias a tí puedo ahora compartir ese amor que reflejas en tu cocina también con ellos, ¡¡¡grazie mille per tuto carisimo amico¡¡¡.
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.
This is the last food level, this is the absolute best
I love the times when it’s like he completely forgets the camera is there and goes into his element. You can see the passion.
I also really loved the tip of one yolk per person if it’s a large egg or 2 to 3 if they’re small eggs. That’s a super helpful tip.
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 !!!!!
👍 awesome❣
The waterbath method to finish the cooking is something i will have to try. I am not a big fan of big chunks of fat to bite into, which is why i usually slice it into smaller pieces and let the fat out a little longer resulting into a bit more crispy pieces in the end. I did test with mixing cheeses but somehow it escapes me how it makes a big differance if it is only about salt, as the spaghetti water and the guanciale also contribute to that i rather go with the less salty cheese of the two. Still i can see why people like to eat at your place :) it looks devine and i bet it tastes equally good
I was thinking the same thing. I always struggle with my Aglia de Olio because of this very thing... maybe i keep the pasta water boiling after adding it to my pan, then finish it up over the top of the boiling water. I always end up with stringy cheese and i am assuming its because there is too much heat... not enough time to emulsify.
@@bengossler6193 If i remember correctly there were 3 times where heat was introduced to the cheese 1. when he added the still hot oil (which seemed counterintuituive to me as that may have cooked the eggs which you don't want) 2. each time due to paster water which he added twice 3. time due to quite a long time mixing things up over the pasta water (where i thought he would have added too much water it turned out just right in the end, so there the emulsification was done right).
when i got stringy cheese bits its either because i added too much cheese, the wrong cheese or didn't get the heat regulated correctly so yes spreading the time it takes to emulsify and having just the right amount of water then at not too much heat(which also can result into the fat getting seperated and you get a greasy result).
Been doing carbonara for roughly 32 years now for me privatly and at times i still mess them up when i try out a slightly different process. One would think this is an easy thing to do where nothing could go wrong ^^, one would be mistaken hrhr.
@@bengossler6193 not sure if you would like it, but at the end when you serve, press out a bit of citron over it. I find it balances the fat out and goes well with it.
Since the first time I saw Luciano's recipe (during the Lockdown) I've used it and I tell you more: the waterbath melts everything so good that I basically need no extra pasta cooking water to finish the dish preparation because it's already enough liquid!
You are right. Spaghetti agli’olio is actually the easiest one to mess up if you don’t control the heat.
What you should also keep in mind is not to pour too much oil in there.
Personally I first put the garlic in a couple of table spoons olive oil on low heat until the toes of garlic turns golden.
At this stage you turn off the heat and you throw the pasta in the water when the water is boiling.
After the pasta is still very al dente after 8 minutes or so, you cook the rest of the pasta in two cups of hot water that is still left together with the oil until the water is evaporated, after 2-4 minutes or so the blend of water and oil should turn creamy.
Buon appetito!
Personally, I love my spaghetti aglio olio always with one dried Chili pepper inside and to dissolve a couple slices of anchovy in oil, two table spoons of capers, and some brown Kalamata olives.
But just a standard aglio olio I prefer just with some chopped parsley, garlic and dried peperoncino (add some parmigiano cheese on top afterwards)
Next to spaghetti vongole, this is the best pasta dish in the universe.
Wow,- great job..... my wife makes a great Carbonara too. She add garlic to it,-- taste great. Cheers from Denmark
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 ❤
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
El rey de la carbonara, se le ve un gran profesional, honesto, sin ego, que ama lo que hace, felicitaciones, saludos desde Tenerife Islas Canarias España 🇮🇹🇪🇦
❤ estou apaixonada, adoro carbonara , meu sonho conhecer a Itália sua culinária e sua história me encanta parabéns.
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. 👏👏👏👏
To be honest I thought no no no that’s all wrong but the dish looked like perfection, made differently but I would eat that in a heart beat. Proper Italian carbonara has to be the most simple and beautiful dish to come out of Italy and that’s a very bold statement. Bravo chef
È stata una lezione di cucina fantastica! Sembra delizioso 😋👏🏼
Ma per favore, questo nemmeno sà come si fa la carbonara... non è nemmeno del mestiere
i have no words enough to thank you... you are blessed!!!
I Love this! I also make my carbonara in a bowl , exactly like you did, and then finish it on top of the pot where the spaghetti was boiling. All my friends were like " Mais non, you have to finish it in the sauce pan and blah blah blah" . I've tried finishing it in the sauce pan, I can't get the temperature just right enough to make it perfectly creamy. With the bowl, I use less kitchenware, less movements, less stuff to wash afterwards and it's faster. Also, washing a bowl is easier than washing a pan and when you cook at home you can even eat your carbonara in the bowl instead of serving it on a plate :P.
Thank you for sharing you receipt and techniques. Very well appreciated