I Met The Italian King of Carbonara ! (MasterChef Luciano Monosilio, Rome)
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- เผยแพร่เมื่อ 18 ก.พ. 2022
- Spaghetti Carbonara done by Italian Masterchef Luciano Monosilio. Get Honey for FREE today joinhoney.com/alexfrenchguy. Honey finds coupons with one click. Thanks to Honey for sponsoring
Spaghetti Carbonara is an Italian dish, very common in Rome. The ingredients of this pasta dish are : Spaghetti (or Spaghettoni or Rigatoni), Eggs (some chefs use whole eggs, some use only the yolks), Cheese, most often Pecorino cheese, mixed either with nothing or Parmigiano or Grana Padano, Black pepper, Guanciale (cured pork cheek).
It is the most popular pasta dish in the world and you can now order Carbonara everywhere on the planet. Of course, not all spaghetti carbonara have been created equal. Luciano Monosilio's pasta dish is truly unique. The balance, The creaminess, The bite... Everything is spot on.
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Salut,
Alex - บันเทิง
I've been a professional chef for 20+ years and just want to say that you're one of the few cooking shows that I watch religiously.
I see an Alex video on a day off, I watch an Alex video right now. This and YSAC (for levity) are my two must-watch cooking channels. I think I will hit the subscribe button, now.
5 years, but I'm only 28.
Just out of curiosity, and because I would love to increase my repetoir.
If you'd be so kind, what other cooking channels are good to follow?
@@CuzlmBored Are you into baking? Are you into fine dining preparation? Are you looking for a rosette? These things are all dependencies upon which your question rests.
The truth is, a varied education is the best education. If the 'vendor' does not display food science properly, they do not offer what you are looking for...unless you're looking for a laugh. In that case, Fai Schifo Cucinare (YSAC) is your go-to.
If you're really looking to elevate your skills, try to look for individual recipes from Jean-Pierre or technique from Marco Pierre White or through Italia Squisita. Wish I had known about these resources a year ago. I just tried making a marinara and didn't drain my tomatoes prior. I made a shifty tomato soup for the night's pasta.
In my defense, sauce tomat has never been an interest of mine. I'm more of a sauce mornay sort of man. I coax a roux into a lovely, casein-rich playdough of starch, sodium citrate and cheese polymers until it's as smooth as Smokin' Joe - the early-90s Camels mascot.
Yesss,,,,!,, ☺️🌸❤️
Alex over here thinking his engineering degree was easier than Carbonara.
You know someone is really the best at something when he had no issue sharing his recipe and giving advice on how to be better yourself. Truly a master of his craft
indeed, he doesnt need to hold to himself in order to appear great , he knows he is great and he doesn't mind other people to be great too. He leaves the challenge to the other guys to prove the are "better" if they can. World is a big place. There can be many greats
There was a thing I heard about master smokers in America, where it was said they don’t hide their recipes, theyll tell you exactly how they do it, then they’ll say now try and do it as good.
@Josiah Honn whats better itallian or fench cooking?
I was at Luciano this week and cannot confirm his dish being good. It was really bad. Grana Padano 🤌
Whoever visited Bologna or lives in bologna knows, Grana Padano is the dirt of the Parmagiano Reggiano.
This dish broke made me loose faith in the carbonara!
I once visited Lucianos Restaurant "Luciano" in Rome. Really delicious.. Since then, i only make Carbonara with their recipe. They gave me the recipe on a business card. It tastes absolutely amazing.
edit: You can find the recipe in the answers to this comment. ;)
edit2: Comments getting crowded, here is the recipe:
280 gr of Spaghetti
4 organic egg yolks
200 gr of Guanciale, cubed in 1cm edge lenght (thats an italian "bacon", google it, you will see what i mean)
30 gr of Parmesan cheese (Grana Padano)
20 gr of Pecorino Romano cheese
2 gr of black pepper (freshly ground)
Cook the pasta (and KEEP some of the WATER!)
Fry the cubed guanciale in a pan until it's crispy on the outside but still soft in the middle.
Seperate the "bacon" and the fat in the pan and let the fat cool down until hand warm.
Mix the egg yolks, pecorino, parmesan, and the fat in a bowl and let it sit for a while (you will see how the textures changes a bit).
Mix the spaghetti, the sauce, pepper and guanciale. You "cook" the egg mixture with the remaining heat of the pasta while mixing in the "sauce". Not to cold, not to hot. Thats one of the difficulties.
Now add the noodle water while mixing until you get the creaminess you see in the video!
Serve with pecorino and fresh ground pepper.
A lot of the art of this dish comes from the ingredients. Luciano uses premium ingredients. I tried to do it with different kind of "bacons", but it never was the same until I found a small italien shop in my neighborhood which sell the real Guanciale. It has a really amazing, meaty taste, unlike classic bacon.
care to share :c?
Dude, share it. PLEASE D:
Please share…?? 😂
Begging too here.
That’s cool. Restaurant giving someone their recipe? Sounds like something only someone good at cooking would do
Alex honors the chef's mastery but I honor Alex's pursuit of greatness in technique and balance. Exposing us to masterchef Luciano Monosilio while cultivating such emotion behind the art of cooking. You craft it (the emotion), you coax it, and you tend to it when developing your videos... making them that much more inspirational. Time to get into the kitchen! See ya!
Exactly. These videos often bring tears to my eyes because of the combination of the foods and the production.
I was thinking the exact same thing! So well done!
Yeah, coming from a chef, Alex is really inspiring, always striving to perfect the dishes he sets his mind to. While being really entertaining videos. ❤️
Wow what a speech👏, you also have a gift.
Yes, nice comment! Alex has a great attitude to it all. He's respecting the work the chef has put in, so eager to learn, and always humble. It shows through in the interactions with Luciano too, there's a real bond there.
Your enthusiasm is contagious Alex! 😂
Luciano not only is an extraordinary Chef (and... maybe people know him, or starting to know him, only because of the delicious Carbonara, but we don't have to forget he was a Michelin starred Chef way before being 30 year old), but also a very simple and nice person. During the First Covid 19 lockdown I wrote to him via Instagram, I'm ok with the carbonara using his recipe, I've seen all his videos, but I used to had some problem with the Cacio e Pepe. Well, he did write to me in back and explain how to do it, and than we started to talk about that very dark days. Now... I can do the Cacio e Pepe perfectly, but I respect him not only for his cooking skills, but for being so gentle. You don't get a Michelin Starred Chef private lesson every day! Ciao Luciano!
Do you still have his tips?
@@MasterBho Search for ‘cacio e pepe Luciano Monosilio’ in the Italia Squisita channel, he then did a video!
@@toivonencresto thanks!
@@MasterBho you’re welcome my friend. Luciano is the Man, and Italia Squisita is the best italian food channel!
"Mom's style" carbonara coming from an Italian Michelin starred chef is quite the compliment!
Always the dishes with few ingredients are the difficult ones; nowhere to hide any imperfections! Looking forward to trying this myself.
True, especially cacio e pepe. In the carbonara the yolks help the emulsion of the pecorino fat with the starchy water of the pasta
@@emanuele277 agree. Cacio e pepe I find difficult to make well
Nothing beats moms cooking. Nothing.
@@phrog2579 grandma's cooking :)
@@OKuusava Yes, but only the smallest bit, yes? Whether pasta, gravy, or chowder, instead of adding silkiness the frequent lack of a very very light hand in adding maizena/corn starch dulls flavor and ruins viscosity.
With Alex it isn’t about the food. It’s about chasing the elusive experience. The mystery of what makes the dish perfect. The je ne sais quoi. Alex truly loves food, it’s taste, it’s mouth feel, it’s textures. The art of cooking. Each trip he takes is an experience in all your senses being overwhelmed with the beauty of the thing he’s pursing.
I've been cooking since I was little. My interest in pasta started at the start of the pandemic(pasta isn't that popular in my traditional cuisine).
My carbonara started as scrambled eggs, then I found my self improving a lot. I cooked carbonara for my (then girlfriend) fiancee the night I asked her to be my wife, knowing I achieved a pleasant level.
This dish for me has some emotional weight and seeing the cinematic part with Luciano cooking it, concentrated, putting tons of effort improving it(I went for the traditional way) and the moment I saw it assembled, man... I started crying.
Cooking sometimes became such a journey for me cause I have so many memories put into certain dishes.
Thank you, Alex! Thank you, Luciano!
That's the thing with things when they are commected with your memories it's just beautiful for me its a game which no one plays
Amazing. I have similiar experiences with this dish (although pasta is popular in Sweden). Even the scrambled eggs taste good though, but it's sjuch a joy to try to perfect something with so few ingredients. So simple but so difficult at the same time.
Life is a little sweeter with that occasional carbonara!
Watching this guy over the years go from a guy that teaches you how to do basic cooking at home to a guy that's absolutely become obsessed in perfection is pretty amazing. Keep going man.
The grana padano was a surprise, a truly underrated cheese. Often people call it the poor man’s Parmesan, but the mildness of it to balance the pungent pecorino is genius.
Agree... grana padano is one of my favorites, but I'm not surprised that a top chef would taste that too... someone who cares, as he says, about balance and flavor and texture.
It's kind of hard for me to find parmigiano in my country so I sub with grana. The flavor is a bit milder but overall tastes very similar and complements the pecorino ridiculously well. I started to mix them when I saw chef Luciano take on Babish's cacio e pepe. What a genius.
The funny thing is Grana Padano used to be called parmesan, until the 50's, where they standardized the cheeses in Italy, and the padano wasn't made in what they considered right parts of the Po valley, and typically aged for 9 to 20 months compared to 18 mininum for Parma Reggiano. Sometimes are they even made in same place, from same cows(like there is not enough grass, and the farmer have to give their animals ensilage, in wich is not allowed in the Reggiano) or farm next door.
In this case, it is definitely about texture, not only it is milder due to less aging compared to Reggiano, it would also melt better.
@@ellerikke3948 Fascinating. Thank you for the information!
Grana it's a "easier" Italian cheese but I quite like it!
I tried out a proper brand of pasta today. Made sure it was extruded from a bronze die, with that rougher texture. The flavor and texture was astounding. Twice as expensive as the pasta i normally buy, but compared to a meal at mcdonalds it's still dirt cheap. This series has really changed my impression of pasta so far.
That's why I cannot understand all those mcdonalds here in Italy
@@fabioconsonni3232 McDonalds is what you get when you employ food science for evil. They have perfected the art of making something that people crave for, which is cheap to produce and devoid of any merit.
@@dadegroot as a kid I loved it. But now I just dont get McDonalds. Its just awful quality food. And it doesnt even taste nice.
@@dadegroot a mix of informal environment, catchy food, sense of world community, sense of membership, lots of money to build their cathedrals: a winnimg recipe.
@@dadegroot so you're telling me you would pass on a big mac if you was hungry?
As an Italian you make me feel so proud of our culture and all the heritage we have in our country as we usually take all of these dishes for granted. Great job Alex, you’re an amazing guy and you should get a recognition for the incredible work you have been doing in the last year.
Let me also add a little thing: you see how important you are when Luciano was staring at you waiting for your feedback about his carbonara. This makes you think about how important you became and also how humble Luciano is.
Continua cosi Alex and please I would love you to embrace some Spanish cousine too! (If you need some suggestions, I’ll be more than happy to see mastering some croquetas cos I was able to eat some squid croquetas here instead of the usual jamón one and immediately thought about you working on it too)
As an Italian*
@@patrickbateman0129 corrected it
Would be quite nice to see him tackle Spanish cuisine. I think Japanese cuisine would be quite nice to see him tackle as well. It has a similar precision like italian cuisine. Soba, nigiri sushi, etc.
I cannot even express how STUNNING that carbonara looked. It looked immaculate. You have some how perfectly conveyed how you felt directly through the screen as well. Absolutely incredible.
That was so emotional. I felt it all the way here. Please keep it up with this series. I get so excited when I see a new episode uploaded. Thanks for all the hard work you do for our entertainment even if it's clear you're also doing it for your own self-improvement!
Alex: "good to see you"
Luciano: "me too"
But he is right! Such a beast
I've switched to buying only bronze extruded pasta because of your video. You're so right about it. Absolutely huge world of difference that made. I'd love to learn this recipe for carbonara!
I love how your face conveys everything that you're feeling!! The enthusiasm, the passion, the excitement, the gratitude, the love. It's absolutely beautiful! In my opinion the BEST TH-cam channel regarding food (that means ANY channel that is about food in any way) is most definitely without a doubt, no ifs ands or buts, is "Alex"!!!!!! Your the perfect mix of creative and scientific. I'm a science geek and appreciate when you go through the mechanisms and functions of anything, the biology & biochemistry of food, the physics when you're making something. Then there's the creative, subjective, flamboyant, slightly crazy at times, side.Coming up with new recipe ideas, making concoctions that no one's ever thought of, etc! I LOVE IT!! Please please PLEASE NEVER EVER STOP!! You are a total food legend!! Take care and keep groovin!!
Your videos infuse so much joy into the technical aspects of cooking (where so many get frustrated). I love cooking, and I’m fairly obsessed with the feeling I get when people eat and think “wow…I didn’t know this was even possible.” It’s not magic; it’s simply love, fun, and obsession for making things just as best as you can. You provide inspiration for us to obsess a little bit, but with lots of fun. All of your videos are such great bits of learning/knowledge…thanks for doing what you do!
Alex never ceases to impress me! The quality of the video and the manner to tell a story it is just mesmerizing. Great work on such emotional journey. Thank you, Alex!
4:56 such a magnificent cinematic experience! Loved every frame, every movement, every note of the music. Kudos to you!
So excited to see you interview and engage with chefs from Italia Squisita. Love both your content. Your videos really break down the information for my small and feeble mind to understand
Beautiful. This gave my heart such joy. The images, the music, the slow motion, the food! Simply exquisite.
I'm 100% convinced you conducted your Carbonara in the spirit of how most of "us" would have cooked it. I also think you were 50% holding back your skills. Great job in always telling the story in a way that connects with us.
You can see Alex's engineering background whenever he tries to figure out something about cooking at home, but it's his enthusiasm that keeps me coming back video after video. He gets just as excited about the finest cuisines as with street food.
I have watched a lot of videos about carbonara and have made the dish a million times. For some reason its the first time I hear leaving the pepper side of the guanciale out and it make so much sense, ty for the video
Just found your channel. You've done SUCH a great job with this video. You are able to convey emotion without it feeling too sentimental or too intentional. Your desire to perfect your own skills is clear and contagious. I subscribed instantly. Great job, man.
I've found myself looking forward to these episodes every weekend. That looked so delicious!
Perché durano cosí poco questi video😒 complimenti Alex!!😍
I just want to say that your passion and presentaion, along with your knowledge is so refreshing and I just discovered your videos and am learning so much and completely love it. Cant wait for the next one!
I live for this detail into researching food. Thank you for your work, Alex!
I was at Luciano last week and had this carbonara, it was an absolute pleasure.
Awesome
How much was it?
Alex, I am curious to see where this magnificent journey of Carbonara takes you next. I am on the edge of my seat in suspense of how deep this rabbit hole is going to go. I can only imagine what's to come, thank you for taking us along this wonderful experience.
The cinematography is top quality. Drooling. And I love how you bring to light the emotion in food. Cudo’s!
Your videos do an amazing job of showing the intimacy and beauty created when two artists share their works of passion with each other. When I saw the look on your face after that first bite, I felt exactly how I would feel as a musician when someone would play a song of their own creation for me. I can imagine being handed an object, one which you know much mastery and craft goes into it, and hearing the words "it's for you". The connection between chefs in your mastery videos is like no other. Congratulations on this one, Alex. I can't wait for the finale.
Love how he mastered that dish. Simple ingredients and wonderful technique!
There are some videos as well on how he makes the sauce in order to prepare himself for restaurant service, he is so good it is almost ridiculous.
Well when you only have 5 ish ingredients, it has to be perfect, because 20% of the dish messed up ruins the whole thing for sure. I always find spending more when youre making a dish for a loved one, is worth every penny for the look on their face as they eat it, savoring every bite. Where i live Guanciale is quite expensive, $14 for 300g, but worth it, every time.
What I really love about Alex's videos is that they demonstrate the amazing relationships you can develop if you're just curious and willing to learn. He's on a first-name basis with some of the greatest chefs in the world, even though he himself is not a chef nor a world-renowned journalist; he's just someone who is really passionate about food. That's super inspirational to me. Have a passion for something, have an intense willingness to learn and to accept criticism, and you can do amazing things and meet amazing people.
Well said!
Man I love your Dedication and Energy!
This video is visually stunning. Thank you for the depth with which you explore your passion for culinary excellence.
Thanks Alex! The bitterness of burning the black pepper on the guanciale makes total sense! Your journey exploring pasta this past month has inspired me to cook carbonara for Valentine’s Day along with cooking with these different ingredients for the first time. Carbonara served in American restaurants are nothing like these traditional dishes and this journey has been eye opening for me.
"Hey guys ! Salut 👋
Not the best news ever : We currently are experiencing difficulties in our production workflow, meaning I have to put the Pasta Series on hold until further notice 🥲... Not super pumped about this, but I got no other option as for now.
On a brighter note : I am doing everything I can to put the series back on track asap 💪. Now if you'll excuse me, I am going to drown my sorrow in (great) Ramen...
Stay tuned
Alex"
That's what's posted in his Community section
nothing better than great Italian cooking
That was the most beautiful production of a pasta dish I have ever seen! Thank you for sharing!
Great video. The video quality is superb, specifically in the low light shots and transitions.
the most beautiful thing of this recipe is that it is absolutely manageable to make it at home....this is stunning!
The aft in the egg mixture, the soft cooking at bain marie....this is fricking fantastic! I cannot wait to reproduce it at home :o
Thanks for bain marie :) I had issue to understand that part.
I really love how this is not a tutorial. That's poetry, and a man's experience.
I love your passion for the dishes and the rich history and techniques behind them. I love your persistance in the goal of achieving the best dish you can make. And I love the fun in the journey.
Congratulations Alex, you have given me every moment, the joy of being there, the esteem for the chef, the grit.
The very humble chef, i could see a beautiful harmony between you.
Salut from Cremona, Italy.
The difference in plating and appearance is shocking considering how "simple" the dish!
Amazing cinematography! You are using some new lenses arn't you Alex? So good!! Your shooting and editing work is such a high level. Almost as good as this Carbonara. I'm guessing you are going to grace us with some blue fridge teachings on how to improve our carbonara game? The fatty game, the au-bain marie game, the starchy water game, the cheese and the pepper game. And then bringing it all together. Such a great dish. Looks easy, yet so difficult to get it completely right. So often, I miss someting. And I wind up withsomething to salty. Or not tasting right. Not as creamy as I would like. The cheese is so important. Good practise. The family loves this food. Keep it going, awsome stuff Alex! greetings from the Netherlands..salut!
You used Google translate didn't you
Love this series man! Making a beautiful creamy emulsion of the eggs, oil, and pasta water at just the right temperature and with the correct ratio of yolk/white seems like the key. Add depth of texture with guanchale and some other depth from various hard cheeses and you have the winner! Now go make carbonara for a few days to weeks and oh yeah spaghetti also….looking forward to the next one man!
Oh man so excited for this one. My carbonara long been my favorite dish to make and already I'm humbled by this short video. Can't wait to learn!!!
last time I was this early Alex was still an engineer lol.
I've never anticipated your next episode as much as this. Just the right amount of food porn tease 🤣🤣
Fancy seeing you here! Chasing the craft, wheher its Carbonara or Whiskey XD
would be super interesting to see if/how you could colab with Alex.
@@danniemck haha how's it mate. Gotta watch Alex my man!
Dude I would be honored. But I doubt that will happen. This dude is on a whole other level!
@@StillIt Surprised to see you intrigued by the same things as I. Science in food is science, just the same as taking care of our little yeast beasties.
A whole other level, maybe, but in a different field. A collaboration could be done if you made a vinegar or a reduction of one of your whiskeys. Make the sawce into a sauce. ;)
Besides, every Still It fan would probably enjoy seeing you behind a barbecue.
@@StillIt seeing you here makes me feel like "f*ck man, 2 of my heroes together! I can't stand it, it's to much for my heart" 😂
@@jhonrods haha Alex is one of my heroes as well!
I love watching your videos. It brings out this child-like wonderment in me. The reignites my passion in the kitchen and sends me down the rabbit hole of food obsession. I can't wait until your next video.
Alex you are amazing, that little cinematographic part that ends at 6:23 wow... Just wow, the music, the shots, the complete package. Its amazing!!! Thank you for the experience
Luciano is simply a genius when it comes to pasta! Completely adore him 🖤
Yeah
These lvl 99 videos are already a thing I’m looking forward to in every series now. It did not disappoint 😏 it’s my girls favorite dish and I’m striving for perfection ! Thanks for your dedication to food Alex 🙏🏻
Luciano and Alex - you're both soooo sympatic and full of passion for what you do. My deepest respect. Please go on. On my next trip to Roma I know which restaurant to visit. I need to try Lucianos Carbonara.
As always, amazing vídeo!
I actually made Carbonara last night with his recipe and it was absolutely phenomenal.
What was the recipe?
Where can you find the Recipe? Or did you just take the hints from the video?
I should stop watching these when I'm hungry.
I’ve made my own pastas on multiple occasions, but when I used dried pasta it had always been that same “blue box” brand. Your videos had me heading to my local market to get some better quality stuff to try, and it makes a large difference. Thank you for your videos, I learn from (and appreciate) each one.
A very nice video. I originally came to this channel because of the blue notebook, the breaking down of chemical and physical actions in cooking, but since the channel name change you've made sure to share these moments of just enjoying a very well made dish. The tips from the chef seemed very useful, you can tell he has made this dish and looked at all the components numerous times to perfect it. And what a dish to perfect!
Thank you, Alex and Luciano. I look forward to discussion and clarification: Luciano separates the eggs (does he use the whites?); he says something about using the fat of the guanciale in two halves (or so I understood: how does that work?); etc., etc.!
I was about to ask about that. My favorite way is to use only yolks then there is no protein curbs for sure but maybe I am too agresive with temperature or mixing animal fat with whites prevent them sligthly from coagulating.
From my knowledge (obviously not even close to luciano) you should use only yolk, but also with a tiny tiny part of white
That's exactly the way i cook my Carbonara, after years of practice!
Illustrative episode, nicely done, captured.
the way you pursue the perfection in your series is astonishing. Absolutely love your series man.
I was thinking Wow, I cant imagine flying to Rome for just that. Then I looked it up and it's only about 650mi+/- to Rome from Paris, which is less than the length of California. I saw a price for a ticket that was under $50 and about a two hour flight. I guess if you are in Paris, and in the mood for Italian, why not just go?
i am going to Rome (from Paris) next month! I MUST try this Carbonara at Luciano's!
If u are in northen italy u can take a train to go to France, it's like 2 maybe 3 hours of road
europeans are a lot closer to each other than americans are used to, it takes me 2 and a half hours to get to london by plane, and i live a few minutes from Rome
Flying within Euro is pretty cheap.
Alex where are you???? Is everything ok????
Watching your videos literally feed my inspirations to continue cooking. Thanks for all you do.
This whole series has been an eye opener for me and hopefully a game changer for all our conceptions on the idea of fresh vs dry pasta. Bravo
It's been 2 months since his last video. Did Barilla kidnap him for putting their pasta in the bottom of the list?
I had the same thought😆
The trick really is he made an emulsion. Especially he created a Mayonnaise with pork fat and cheese and the pasta water. In the a restaurant that would sell a lot of pasta you would just cook the pork. Take the fat and throw eggs and cheese in and use a stick blender to make a sauce emulsion that can be cooled and set aside for order. When Ordered up all you have to do is take pan, pork heat it up throw a scoop of sauce and pasta in pan and plate. Done. But that's restaurant thinking on how to make something fast and easy without really changing the original dish.
Alex, great job. I knew certain pasta tasted good etc, but the reasons I never really knew except by taste. With this series, I now understand what I was missing and tasting, via flavor, quality texture etc. Have learned much from your videos, and at the same time can make it fun and joyful. Your enthusiasm comes through in your video's and your smile and laughter is terrific. Keep up the great work in your video's/. They are fun and informative.
What an amazing video and honor to cook for and with Luciano. What really blew me away outside of the food was your eye for great cinematography. Luciano cooking is some of the best viedography I've seen on TH-cam. Thank you!!
Honestly for you Alex, this could be the most expensive carbonara you have ever had 😂
Kays Cooking is the absolute king of carbonara am sorry to break it to you Alex
The camera angles of your videos are so creative. They leave a bit of mystery to each recipe , like teasing us. I want some. BRAVO. 🇨🇦. I am a northern Italian in Canada. My parents never made this pasta.
Alex!! Man, your new content is INCREDIBLE! I have always loved your videos however, you're brining so much more "attention to detail" and it shows. Your old videos were great, but now they are Next Level!!! Thank you, can't wait till the next.
what happend to you sir
This guy just fall off youtube and disappear ?
Adoro questo tuo progetto, spettacolare! sempre in meglio Alex! sempre in meglio.
I’ve been cooking since I was 13 and always loved making pasta. Seeing what Luciano does with carbonara makes you sit down and really feel humble. It’s simple when you break it down, but when you put it all together, it turns into a work of art. It’s moments like this that make you appreciate food so much more.
I need to taste this.. You did an incredible job of capturing Luciano's beautiful pasta for the video.
I didnt watch you for a while and somehow you step up a lot on you quality. Great work and really entertaining video. Thanks for this!
Beautifully shot and edited too!
Fantastic episode Alex! Love your work!
Alex, your videos keep getting better and better. The quality of your editing is 10x better than what you'd see on TV. Keep up the great work, brotha!! Ciao
Amazing camera work! So professional!
Your production, alone, makes your videos worth watching. Let alone the content itself. Bravo, Alex!
Your passion for food is amazing.
And seeing you get emmotional about it at the end, shows how much you care.
I do believe you will one day be regarded as one of the best cooks in the world. Because of how you will break down every little detail of the food or dish and to try to always improve.
You are a true artist.
i love the pasta serie. Its such a informative and interesting serie. I could listen HOURS to chef monosilio. Hes truerly a chef with passion to his work.
Great job.
Your production on this is Chefs Table level. I LOVE your channel! Makes me want to cook!
I've had so many mistakes while learning how to make a carbonara, and sometimes I still make an error. Looking at your journey it reminds me how much fun it was to learn. I love your show Alex, keep going!
You are the perfect blend of a food fan, a helpful chef, chef, journalist, TH-camr, and food analyst.
Such a good episode! The video editing was phenomenal and it makes me want to fly to Rome right now...
Wow Alex! Each episode you raise the bar to another level man.. it is an art and Bravo for that! 👌
Fantastic Alex!!! Love the passion you show in your videos.
This, as always, is a fantastic series.