I Try To Master The World's Best Carbonara Pasta (full recipe)
My full breakdown of how Luciano Monosilio makes the best Spaghetti Carbonara Rome has to offer. Get Exclusive NordVPN deal here - It's risk-free with Nord's 30-day money-back guarantee. Enjoy the vid and get the Carbonara poster below :
North America :
Europe, EMEA, Asia :
Here is the Original Carbonara Recipe from the business card I got in 2022 at Luciano - Cucina Italiana in Rome.
Ingredients :
--------------------
280g spaghetti
4 egg yolks
200g guanciale in 1cm cubes
30g grana padano, grated
20g pecorino romano, grated
Instructions :
---------------------
Cook pasta in boiling water like mentioned on package.
Frying little guanciale cubes in order to make them crispy outside and soft inside.
Whisk in a bowl the egg yolks, the grana padano, the pecorino and the melted fat obtained from frying guanciale.
Let this mixture rest.
Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy.
Plate the pasta, springkle pecorino cheese oon top, and grrind fresh pepper too.
Serve at the right temperature, not too hot, not too cold, tepid.
Now, below are my personal notes on how to really make carbonara pasta like Luciano Monosilio.
------------------------------------
EGGS :
70g pasta per person seems a good amount since the ddish is very rich.
Use only egg yolks (1 per person) if you want a richer, yelower colour, or use whole eggs if you want it a little more traditional.
PASTA :
Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to cook, it gives you more time to cook the sauce PLUS they are hardder to overcook. Worst you could do is cappelli, vermicelli. They would mush and soak up too much sauce anyways.
Pasta pot should be wide more than tall, especially for cooking spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be 1/2 inch (1cm) over pasta. Stirring is mandatory. Undercook pasta by 2-3 minutes, this will compensate for the amount of time they spend in the bain marie afterwards.
MEAT :
Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a bit during frying. If you’ve ever cooked steak before, you know that obtaining perfect medium rare center is easier with a thicker piece. Overcook = dry. Cooked right = juicy.
Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are too big for this they would be burnt outside and raw inside. Go Medium high to sear first, and then low. Once they are crispy on the outside, get them off the heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna need HALF OF IT, not all of it, for the sauce later on.
BAIN MARIE / DOUBLE BOILER METHOD :
Ingredients mix better if they are warm, and using a double boiler instead of just a frying pan, means it will be more gentle. We’ll have more control, and we’ll be able to stay below 65°C where eggs start cooking and cheese start creating lumps. Large heatproof bowl over simmering water, the bottom of the bowl can't touch water?
Whisk hard to mimick the SABAYON technique. SABAYON is a foamy custardy dessert where eggs are whisked over a bain marie. This dish really is about the light/foamy/airy texture. Air bubbles enhance sensory properties.
As you whisk : Drizzle pork fat in there. This is the same proccess as for HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy emulsion. Holanlldaise uses clarified butter but here it’s pork fat.
The rest you can most likely get it from my video. Practice. Practice and Hang in there. You got this !
I've set up a free and private mailing list for us geeky chefs ! Join here : (100% better than YouTube notifications )
Support my work on :
Get My cookbook :
Get my posters and t-shirts :
Become a member now !
Music by Epidemic sound :
Music by Artlist : ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io :
My other social accounts :
Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
2nd editor Sean Miller
Assistant editor Lucas Hohler
2nd Camera operator : Antony Gomes
Producer : Eva Zadeh
Salut,
Alex
The Ultimate Spaghetti Carbonara
We wanted a bulletproof version of this much-beloved, simple Roman pasta dish of noodles draped in a luscious, porky, cheesy sauce.
Get our Spaghetti Carbonara recipe:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning non-stick skillet:
Buy our winning ceramic nonstick skillets in the ATK Shop:
Buy our winning whisk:
Buy our winning tongs:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Carbonara
Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
PRINT RECIPE:
How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)
I followed Chef Luciano Monosilio's Recipe, the King of Carbonara. The difference between Luciano's recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.
Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.
Please leave a like, comment and subscribe!
Follow me on Tiktok: tiktok.com/@jadsaad121
Follow me on Instagram:
#shorts #pasta #carbonara #italian
Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
Links from the video:
Perfect Spaghetti Bolognese |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x