Spaghetti Carbonara original Italian recipe by Monosilio
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Among the best Carbonara Spaghetti you can taste in Italy: Luciano Monosilio works as chef in a Michelin star restaurant in Rome and he's widely known for his excellent dishes. Follow the perfect recipe for Carbonara pasta and try it at home!
Thank you for teaching this American how to make a great carbonara. The exact proportions helped a lot, and the recipe was easy to follow. I’m also glad that I paid the higher price to get guanciale, harder to find in the US, but so delicious with the crispy outside and the creamy inside. My dog nearly lost his mind when I was cooking the guanciale.
Great move man. ALWAYS chose guanciale even if is more expensive 👍🏻
Could you tell me where you get your guanciale from? I ordered some, two pieces and one of them was pretty good but the other…. Was like 98% fat.
The fat is what you want. It’s from the pig’s cheek so almost pure fat.
@@onnyt60 wow Im a moron then. I threw away a little over half a piece away because I saw no meat compared to the other piece I had. Thanks for letting me know.
@@onnyt60 so like 2.2oz piece… 🤦♂️
I have watch a lot of carbonaras on youtube, but this is what inspire me the most.
This is it. This is the one. All the ingredients required, and nothing more. A technique precise, but not complicated.
A guardare il video, una delle migliori carbonare mai viste
L'ho mangiata, la migliore della mia vita
I've been making this dish for over 40 years now while using the exact same ingredients and I never got it to look that good .... now I know why. Excellent.
Of all the Squisita carbonara vids, this is the only one you need to watch. Bravo, Luciano.
Thank you Chef!
The best carbonara I have made in my life! Believe me, this is the best video about carbonara in TH-cam.
Finalmente vedo dopo tanti video una carbonara degna di questo nome.. esecuzione perfetta! Bravo Chef!!
Fun watching this so many years later. I have seen Alex and Luciano recently and the newer vids but these are gold.
Best carbonara recipe of them all. Thank you for sharing.
Best recipe. Have been making carbonara for many years, never turned out this good.
que Bella la cocina Italiana. Mis respetos Para el chef. Una technica Buena.
Mamma, solo a guardarlo mi è venuta fame, grazie, grazie, grazie.
This looks way better than anything I`ve seen, Definitely gonna try this
Hola desde Madrid... hoy he hecho tu receta en casa y ha salido increíble. Muy muy rica. El truco del baño maría es fabuloso... ha quedado muy muy cremosa
QUESTA..E SOLO QUESTA È LA VERA ED AUTENTICA RICETTA DELLA CARBONARA!! THIS IS THE REAL AND THE AUTHENTIC CARBONARA!!! DON'T TRY TO CHANGE SOMETHING..CAUSE THIS IS THE PERFECTION!
MITICO CHEF TE VOJO BENE
Finalmente uno Chef che fa La Vera carbonara! Ottimo.. collega divulghiamo la vera Ricetta troppi nostri colleghi personalizzano un po' troppo! Bravo Ancora
That carbonara maked by yourself looks really like a piece of Art. Thank you very much for sharing your skills with us!
Works like a treat every time. Thank you.
The three things that are different from how I normally do it is just using the yoks (I typically use the whole egg), mixed cheeses (I typically just use pecorino), and most interestingly cooking over a water bath to thicken the sauce and not just relying on the heat of the pasta.
Really interesting. Will have to try this.
Thanks for plating one fork worth of pasta.
It’s nice to see that Italians are finally caught up with the idea of chopsticks and noodles.
I'm of Italian descent and I'm sure my ancestors would be disgusted with me mixing my pasta dough with a chopstick. It took a lifetime of gooey fingers before I finally learned some Asian noodle making techniques. Sorry grandma. Not sorry about omitting the "brain" called for in the family ravioli recipe though.
Marco Polo left the chopsticks in China
Those are tongs not chopsticks.....
vua xam vua ngu
It looks awesome like yellow sunflower🌻. 🙏.
Just tried to make this to the best of my ability and it came out ultra creamy and luxurious. Lots of fresh pepper and I’ll give it a 20/10 cheers
Chef your skills are amazing, thank you so much for sharing.
thank u
finalmente una carbonara come si deve !!!!!!!! Bravo chef
Sure one of the best carbonara I've ever seen. I'd like to eat now.
spettacolo... lo spessore del guanciale fatto così grosso è una genialata
giuseppe gaglio ma la porzione
90% The portion is so small;
10% Excellent recipe ...
I prefer the latter comment.
The portion is adequate - Italians first eat a starter, then pasta and then the main course.
@@danapnmk Really? Wow! I never noticed that during my 15 years in Italy. lol That's 2 small forks of pasta that I doubt even hit 40g of pasta, that may look great for presentation but it's half shy of an actual meal portion --- even in Italy ... but not in a French restaurant in NY ;). The 90%/10% I referred to above was to describe the comment section for the video and as I stated, I would prefer to focus on the latter number re: the recipe itself.
I see, by the amount of close ups we were given, that the person who recorded this video is just as in love as I am with this man. (Also, fantastic recipe, as usual.)
That's before Luciano got his own restaurant and a Michelin star . He has changed the recipe since and added also Grana Pandano ;)
but that's literally one bite of pasta.
It’s a very heavy dish. That portion is probably around 300-400 kcal. It may not seem like a lot if, like most Americans, you eat one or two large meals per day, but in other cultures, it’s more common to eat smaller dishes throughout the day. Europeans, in general, work far less than Americans and have the time to spread their meals.
well considering other italians are making fun of the small portion in the comments, no. Italians eat a regular serving of pasta like anyone else
Andrew Bell that is a normal serving of pasta. The standard USDA serving is one ounce of dry pasta per person. Just because the average broke schmuck eats a plateful of sketty for dinner doesn’t make his dietary choices the golden standard. Our modern lifestyle doesn’t require large amounts of simple carbohydrates.
either you're talking about EU or you're talking about the US make up your mind. I'm EU so USDA doesn't mean quack for me
Andrew Bell EU and US have the same dietary needs. I only mentioned the EU because Europeans tend to have better eating habits than Americans. My whole point is that pasta is never the only thing you eat. The serving may be small but you also have some appetizers, an entrée, and probably a dessert. During the entire day, you eat breakfast, lunch, and dinner at the very least. Probably some snacks, too. If you add up the calories, you should realize that this serving of pasta is ideal for a balanced diet.
Finalmente una carbonara degna del suo nome. Spero veramente peró che la porzione sia solo per presentare il piatto o una porzione per bambini.
macchè, questi fanno veramente porzioni così -.-"
@@stefanodl857dovessero impoverirsi...senza cervello chi ci va
Thank you a lot
Bravo,,Complimenti. questo è valido.
Same as i thought, i stopped eating christmas dinner at home at age 14-15 because it was 7-8-9 diff things served but it never filled the stomach and you sat there waiting for hours for a bite. Thats the way it goes with families with chefs and chef teachers in them.
Bravo , la vera ricetta.
Finalmente una carbonara come dev’essere!!!
Pochi ingredienti e semplicitá
oooooo menomale questa è una vera carbonara ❤️❤️❤️ porta in alto la tradizione italiana, pk la tradizione nn è un opinione cit.xmurry
Cuochi stranieri con ricette fuori dalla grazia di Ogni santi con decine di migliaia di visualizzazioni e la ricetta giusta con 2000+.... Semplicemente assurdo. Gran piatto chef
Sei bravissimo 👍👍👍👍!!!
LA RICETTA E' ORIGINALE(FINALMENTE)
SPERO SOLO CHE QUELLA NON SIA LA PORZIONE DA VENDITA MA SOLO DA MOSTRA...ALTRIMENTI DOPO UNA CENA IN QUEL RISTORANTE SI VA DI CORSA ALL'AUTOGRILL
Sei mai stato in un ristorante di alta classe?
Disse quello che nelle ricette sue ce ne mette pure de meno....
Ironicamente tu ce ne metti la metá di quella
Grazie, bene sapere. Carbonara e il mio preferito, ma le ricette in America sono tutte diverse.
Niente piu albumi per me.
Anche tu fai le stesse dosi per mostrarle quindi cosa ti lamenti? Assurdo come tutti debbano sempre criticare
It's slightly different from how he did it in another video by WashingtonPost. He added the oil to the egg mixturee
I saw that too! The thing is though, they edited a lot of the details out. He might have still done that here. I think I might try making it both ways and seeing which one is more delicious.
I just finish cooking with this recipe, its hard to find guanciale, so i use bacon as a substitute, if theres not much oil just add with olive oil. This technique is similar to making hollandaise sauce. Bain Marie is a tricky technique, if your water pot is boiling too aggressively, the sauce will turn to scramble egg and you fail. A good tips here is to control temperature by putting the mixture bowl on top for a few second then away from the boiling water pot and stir.
It's better to use pancetta as a substitute, if you can find it
That's no 280gr/10oz of Spaghettoni in the end right? Is the recipe for 1 Person or for 2 Person? But except of that superb recipe and great workflow, easy to understand. Grazie Luciano!
This recipe looks most traditional
perfetta
Ty to save this dish through all the world perceptio since... finally, i can make real carbonara.
Excellent!
Scuzi, but what should I do with 15 g Pasta?
Io sarei tornato a dirli "si è cotta scolala tutta"
Questo ragazzo è un fenomeno.
LOOOVE THIS GUY!
he said Grana in the beginning and the translation says Parmesan
Bellissima!
Great receipe
Sicuramente un'ottima scelta quella di mantecare sopra il bagno maria! Però io avrei messo del pecorino in più nella crema piuttosto che sopra! Bella ricetta!
Bravissimo ha usato piccole accortezze o meglio varianti di procedimento molto interessanti!
Almeno questa è una vera carbonara,...come la faccio io. Che bontà ‼️😋
buonissima è il mio piatto preferito complimenti, forse perchè non si fa spesso grazie
Cool i'm remember the vidéo where the italian chef watch youtubeurs carbonara^^😂
This is the way I do carbonara which is fantastic for a hangover fyi
what do u use the extra egg whites for? make whipped cream with fruits for dessert? what if I'm not in the mood for whipped cream?
mike johnston Bob egg white omelette
Scrambled whites with butter, meringues, pancakes...
Perfetto
Making this tonight for me and a buddy.
In questo video non si vede una cosa fondamentale: per formare una crema fluida e che regga per qualche minuto senza seccarsi, bisogna aggiungere alle uova nella boule un'abbondante dose di acqua di cottura. Inizialmente tutto sembrerà liquido ma per magia, dopo un minuto, la crema diventerà perfetta e ci si potranno condire gli spaghetti. Il passaggio è spiegato meglio negli altri video di Luciano. Io prediligo questo metodo a quello della padella perché li il rischio della frittata è alto. Per quanto riguarda il sapore, questo dipende dall'uso di un buon guanciale (amatrice oppure quello che usano da Roscioli) e pecorino DeRoma, un pecorino che subisce due salature anziché tre. Gli ingredienti sono fondamentali perché una carbonara bella da vedere può risultare puzzolente, amara o salatissima se si usano prodotti da supermercato.
dude even bacteria would be hungry after eating that
Perfetta.
The secret is to cook the pasta in a deep fryer.
i love your hair
bravo, ottima! è praticamente come la faccio io!
un appunto: perché diavolo usi il grana? :(
perche no?
perfetto!
finally a freaking real cabonara lol.
Sei riscito a toppare dopo 40 secondi in mito!
Italian serving size of pasta: About a man's closed fist.
American serving size of pasta: An entire plate or bowl piled with 3000 calories of pasta.
Italians at home eat huge plates aswell my friend, but the ingredients are better and natural, may one day america will be saved from their horrible food industry
Thanks for the video, wanna try it! One stupid question: do we fry guanciale with olive oil?
No need
There is enough fat in it so you won't need it. I don't think it's a stupid question.
Absolutely not, it contains a lot of fat itself
Ottima esecuzione bravissimo, ottima anche la scelta dello spaghetto!!!! La porzione dovrebbe essere decisamente più abbondante ;)
😋🥓💛🍴Grazie Luciano 🇮🇹 2024
Grande!!
Amazing Recipe, always good to see a carbonara that doesn't use heavy cream.
But holy shit is that a portion for babies? lmao i eat that in one bite and half
It is supposed be to the first course that’s why portion is smaller. Then you have your second with meat/fish (or vegetarian) and a side dish.
@@meri5173 all that work for only first course
I’ve noticed all the Italian chefs use the Monograno brand. Is it worth it?
Bello!
This was the first time making carbonara and I choose this video and recipe because it looks the most simple to do. First of all, there is clearly a mistake or a typo as you DO NOT NEED 20 gr of pepper. I grounded 10 gr in a separate bowl and I was still confused because it looked too much. So I added about 5 gr and even this was maybe too spicy. 280 gr of pasta was about 3 rather sizable portions of pasta and not enough sauce. That might depend on the type of pasta used and how well you know how to make the sauce. As a beginner I wasn't able to make such a creamy sauce. Maybe I didn't put enough pasta water and I definitely had less fat because I didn't have guanciale. But it was still delicious, highly recommend this video if you want to learn how to make an authentic carbonara, this was the easiest Italian recipe I found so far.
Yeah 20g of pepper is way too much. I take one teaspoon and toast the peppercorns. I just love the flavour. Other than that. These simple dishes actually take time to get right. But you can eat your mistakes and they are still very tasty.
@@goffe2282 Must be a typo here. Another video from his current restaurant shows a note given to customers with the Carbonara recipe, with the same ingredient amounts as in this video, except it says 2g pepper, not 20g.
Que vídeo más chulo, en mi canal no tenemos recetas, pero si puedes ver vídeos de bravas de todo el mundo 😊 😊.
Questa non è carbonare ... è Poesia
Ha dimenticato la panna e io prezzemolo
If you make the mistake of following the recipe to a t, just make sure that you do NOT put 20 grams of fucking black pepper in this dish. Do you know how much is 20grams of black pepper? It's 3 fucking table spoons.
Would you like to know what happens when you put that amount? You know the yellow mix that has eggs cheese and pepper in it? That mix is now purely black due to the insane amount of pepper in it. Do you know what happens when you put that thing and mix in with the pasta? Now the pasta is not the creamy colored beauty, it is grey and inedible due to the black pepper amount you used, which can only be okay if you are making this pasta for about 20 people, not 4, by multiplying the other ingredients.
Do yourself a favor, and start with 2-3 grams. If you think that's not enough, then go from there.
And just in case people here think that the pepper taste should be dominant in carbonara, that amount of black pepper doesn't allow you to taste anything else. Not the cheese nor the pasta itself. I've made carbonara countless times, using various recipes to see which one is better/different, including one from my grandma who is Italian.
I sincerely hope that 20g pepper thing is a typo. Because there is no way in fucking hell this thing is edible when you put all of that in. If you are really curious, try it yourself and tell me if that black mixture is something edible when mixed with the pasta.
I second that, it must be a mistake. I grounded half the quantity recommended, 10 gr and it was too much. So I ended up adding about 5 gr, which was a little too spicy. I liked it, but most wouldn't like that much pepper in their pasta. I also think 280 gr of pasta was too much, it was enough for 3 big portions and I would've liked more sauce. This probably depends on the type of pasta and how well you know how to make the sauce, for a beginner like me I wish I put less pasta. That being said, it is one of the most easy recipe to follow and the most authentic.
I'm not sure I'd be able to eat all of this. It's ton of food!!!
che spettacolo :)
Amazing very good, but unfortunately I don't have the bain-marie so won't be able to steam the pasta and sauce at the end
You don't need a bain marie. Just put the bowl above the pot that you've cooked your pasta in.
If you put the pasta on 6 or 7 minutes before the guanciale, both will be ready at the same time. Then you can add the pasta to the pan with the guanciale, mix it, rake off heat, and add egg. Only one cheese, peccorino Romano. Apart from that, this is the original recipe.
They cook the guanciale first so that it cools down and gets crispier
Ma è luigi di capua (quello dei thepills)
cool
Top
Come si chiama la canzone di introduzione del canale? Grazie 😉
Perfetta...
Ahimè sono lontanissimo da un risultato così
Questi con un Kg di spaghetti ci fanno 20 porzioni a 12 euro al piatto.....senza passamontagna e pistola.
Certo..peccato che venga servita all'interno di un menù degustazione da 80 euro composto da 9 portate..sfiderei chiunque a mangiare più di 50 grammi di pasta..poi ti faccio notare che soltanto la confezione di spaghetti costa 3 euro..quindi informarsi prima please invece di criticare a vanvera.
Meno sapete e più parlate, ma come si spiega sto fatto?
Giuseppe Giglio i have no idea what you said but i kinda feel it, so i definitely agree with you.
la carbonara è per abboffarsi, non per le degustazioni
@@hirpus66 tutti saputelli, Cristo ma lo capite cos'è un menù degustazione?
He using egg yolks only? Or whole eggs?
Yolks only
E il bianco dell'uovo? Spazzatura?
Lingue di gatto 🕊
O irmão mais velho do PC Siqueira?