Carbonara: TRADITIONAL vs MICHELIN STAR chef version
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- There has been a lot of hype around Luciano Monosilio’s modern version of the Roman classic Carbonara. I decided to see for myself how this Michelin Star chef’s version stacked up against the traditional version. I also wanted to see if it is worth it to try to make this refined version at home using Monograno Felicetti spaghettoni. In this video, I’ll make both and we’ll do a taste test to see how each version compares.
Get Felicetti Pasta here: amzn.to/3fXyAMh (affiliate link)
Monosilio Version
Serves 4 as a first course
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
320 grams of spaghetti
4 egg yolks
120 grams of guanciale cut into .5 inch size cubes
60 grams of grated pecorino
30 grams of grated parmesan
1 teaspoon of freshly ground black pepper
Preparation:
Put on a large pot of salted water to a rolling boil. Add the pasta and cook to al dente. While the pasta is cooking put a small pot of water on to a gentle simmer and f ind a bowl that can fit comfortably on top of the small pot of water to make a double boiler. Before placing the bowl on the pot, add the yolks and beat them with the grated cheese and black pepper and put the guanciale into a pan over medium heat to cook.
Once the guanciale is crispy on the outside, set aside and retain the fat. Put the bowl of the yolk mixture on the double boiler and add half of the fat that rendered from the guanciale. Begin whisking vigorously to avoid the yolks getting scrambled.
After roughly 5 minutes of whisking the yolks over the double boiler, they should be thick and creamy similar to a custard in consistency. Remove the bowl from the double boiler and set aside. Continue to whisk since the yolks will continue to cook for another minute.
When the pasta is 1 minute away from al dente, reserve a ladle of the cooking water and strain the pasta. Add the pasta to the bowl with the yolks and place the bowl back over the double boiler. Toss to coat evenly and finish the cooking of the pasta. Add the guanciale and some of the cooking liquid if the sauce looks too thick.
Serve immediately and garnish with grated cheese.
Traditional version
Serves 4 as a first course
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
320 grams of spaghetti
120 grams of guanciale cut into strips
3 whole eggs plus one yolk
90 grams of grated pecorino cheese
1 teaspoon of freshly ground black pepper
Preparation:
Put on a large pot of salted water to boil and then add the pasta. At the same time, put the guanciale into a pan over medium heat and cook until crispy. Remove the pan from the heat and set the guanciale aside with the fat.
In a large bowl, beat the eggs and add the black pepper and grated cheese. Add about half of the fat from the guanciale and mix again.
When the pasta is 1 minute away from al dente, reserve a ladle of the pasta cooking water. Strain the pasta and addit to the bowl and vigorously toss the pasta with the egg mixture. Add some of the pasta cooking water if it looks dry.
Serve immediately and garnish with the crispy guanciale and grated cheese.
Contents of this video:
0:00 - Intro
1:26 - Making Traditional Carbonara
4:20 - Making Monosilio's Carbonara
7:26 - Which version is better?
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Music attribution:
1. "Bell, Candle Damper, A (H1).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org
2. "The Ding" by suzenako from freesound.org - แนวปฏิบัติและการใช้ชีวิต
This is so far my favorite video from Actually Italian and it’s the newest. It’s just getting better and better.
Thanks for the support cuz! I hope we keep getting better from here on out!
Right? It soooooo does! 😁 🍝 🍅 🧀 🍷
thank you so much for the greaz vidéos
I'm not Italian or into Italian food really, but love your recipes and plan to try them. The carbonara looks delicious both ways!
To say you don't like Italian food, however you like his videos, seems a bit of a contradiction to me, because he makes Italian food. And then I as an Italian honestly have to say, how can you resist in front of a good plate of pasta (Carbonara or whatever) ? :) But as I think you know, Italian cuisine is not only pasta and pizza, Italian cuisine is full of many specialties, especially regional specialties.
Hey Sal! I have missed soooo many vids. They weren’t showing in my notification list! 😠
I have to catch up! I have to skip making this one though sadly, because I don’t eat pork, but I’ll watch for the learning experience. Keep, keeping it authentic! 🙌🏾
Hope all is well with you and yours! Have a beautiful day ☀
Thanks so much for the support. I don't know why TH-cam gets weird about showing the videos to subscribers. It happens to me with some of my favorite channels, too. As far as not eating pork, this technique works well even without it and you can easily sub things like zucchine or even nothing at all.
@@actuallyitalian Yeah, You Tube has issues!!! 😝
I was thinking of substituting with another ingredient after watching the process. I’ll try this recipe when I have time to concentrate on it properly ☺. It looks good 👍🏾. I like your little taste test too, also nice be introduce to your wife Olga, who was great at rating the dishes.
You may have already done one, but do you have a salmon pasta dish video? I was once in a one of those small homely restaurants with only one cook and they had a limited choice on the menu that day due to being out of many ingredients and I had to choose the salmon pasta dish, to which I was a bit worried if I’d like it, as I’ve had a salmon pasta dish before and it wasn’t great. This chef made the most amazing and delicious salmon pasta dish, EVER! It was so beautiful it literally made me cry, because he put a lot of love in it. I think the chef (chef with a cook’s Heart 💜 😉) was actually Italian (like your channel name 😁) and was very humble, quietly making dishes that taste like they came from heaven in this little kitchen at the side of the restaurant seating area. I will never forget his wonderful dish and humbleness. The emotion of that lovingly made food touched my heart and is literally stored in my DNA! I’m getting emotional just thinking about it now!🥺😢 😊so, I’d like to one day try and make a dish, somewhere close to his beautifully memorable salmon dish 🙏🏾 😌
You totally nailed it. One of the reasons I love food so much isn't just for the taste and because I like to eat, it's because a meal can be much more than that. As you noted, it can be a life changing event. I have very strong food memories, too, so when I eat foods that I grew up with I get very warm feelings and it makes the food much more than sustenance. I totally understand the emotions. Thanks so much for the lovely comment!
Also re: the salmon recipe. The only one I can think of would be a pasta with salmon and peas in a cream sauce. Does that sound right? It isn't totally traditional, but it is a dish found on many menus these days.
@@actuallyitalian Yeah, I wish people would get into the many levels of food. People are missing out on a deeper more profound experience we can have with food 😊.
Could you do the sause in a way similar to a blender hollandaise?
I'm not sure to be honest. I would encourage you to give it a try and then get back to me about it, though!
@@actuallyitalian will do.
VINCENZO'S PLATE's Carbonara vs LUCIANO MONOSILIO's Carbonara... 😀😀😀
I don't understand what you're trying to say.
@@actuallyitalian I think he's proposing that Sal run a taste test between the two versions.
Why not using the pot of pasta to do the emulsion of cheese, fat and egg?
It would be too hot and cause the eggs to scramble.
@@actuallyitalian
Thats true. I did it once but kept distance. That worked.
Great videos by the way!
At 3:55 you said the sauce was just right and then you thinned it with pasta water. In the tasting the marriage of the sauce with the pasta was a big issue for both tasters. I think you may have handicapped your traditional sauce a little by overthinning it.