“King of Carbonara” shares his Pasta Recipe – Food in Rome
A visit to Luciano Cucina Italiana in Rome, Italy, to watch Chef Monosilio preparing Spaghetti Carbonara, his signature dish, which brought him the nickname King of Carbonara. Receiving a Michelin Star at the sweet age of 27 years, he later decided to open a more casual style restaurant which is his current Luciano Cucina Italiana in the Centre of Rome –
Instagram: @luciano_monosilio
Luciano Monosilio recipe of Cacio e Pepe:
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"King of Carbonara" shares his Cacio e Pepe Recipe: https://youtu.be/mlh8pAMQsOA
Grazi!🎉🎉🎉🎉🎉
Where did he get the H in eggs? 😂😂😂 Heggs
Looks delicious. Make sure you don't read the cabonara recipe whilst you're eating the cabonara 😀
Always Had a passion for italian food.
The amount of Restaurants in our country, all vacation Trips with my parents. All of our colleagues with Italien Background and their lnoledge about Pasta and Pizza….
One of my most favoriten countries for a visit.
And now a really special thank for this easy to follow Tutorial.
Ive only adjustet a minor thing to get my friends in the firat try Intro it.
I used 1/2 Guancale and 1/2 of panchetta (added way after Guancale).
Next time ill make one without panchetta.
So again Mille Grazie to the Chef whom educates and shares all his Carbonara wisdom.
Greetings from Germany.
Salute
cazzo ma quante quintalate di sale hai messo?!?
It’s extremely salty
Soo much to do
So much stirring
Wow it's seems so dilicious thanks a lot for sharing bless you always
I love this so much. It's one of my favorite comfort foods. With crisp white wine with a lemony finish.
An extremely simple dish with few ingredients, yet made elegantly by a true master,
curious what he meant by induction should use non-stick and gas can use iron to cook the guanciale??
So what astronomical price is your guanciale?
He appears to be a great chef 😊that dish looks incredible, I don’t eat pork at all . I believe that would be to salty for me , however it looks delicious 😋
Very nice. I would, after 100+ hours of italian carbonara experience, put the guiancale on low heat to start and increase over time, and give it some time. That way you render the fat properly and get crispy (not fatty) meat and a beautiful carbonara souce (with the guanciale fat). 9/9, would eat again.
I made this a hand full of times, failed first 2 times eggs scrambled, but when I got it right, it's a great dish. The sause is just amazing with the fresh cheese and black pepper
We're heading back to Rome from Atlanta this January and after watching this I'm ready to book a flight tomorrow. We love a good carbonara and I've been watching many videos to attempt to recreate. I usually take a bit from many videos but I can't imagine any better description to follow. Doubtful I'll find the Guanciale but I'll offer my success and how many attempts it took. We will book an evening or two at Luciano Cuccina if possible. Thank You
I ate carbonara in BARCELONA, in 1985. It was pretty good, never had it before or again.
Bro needs a new knife
Guy cutting the bread looks miserable 😂
Excellent video. I look forward to making it myself. Thanx
one egg per person – all three eggs land on the final plate
i cook it tomorrow for a friend, i think in siena i have good change to by became good thinks for my cooking with love. but thank for you inspiration 🥰and this nice video
I grew up in Italy. But literally everyone tells me that the best pasta is in Ethiopia or Somalia. Somalia don't use bacon but have great pasta.
It turned out to be too salty .
Ive been trying to decide where in italy to go, for a small break myself, i think this video made up my mind ….Rome in 5 weeks approx …from scotland 🏴
Didn’t he say he does 2/1 pecorino to Grana? But it looks like he did 2 parts Grana to Pecorino no?