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 -
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Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
Pasta Carbonara
¿Receta clásica, fácil y deliciosa? ¡La pasta carbonara es justo lo que buscas! El secreto está en la base de parmesano, crema, y Margarina Primavera®
Spaghetti Carbonara Next Level
This spaghetti Carbonara recipe takes it up a notch. Spaghetti Carbonara has become a classic favourite worldwide due to its strong flavours, richness and simplicity. Who can resist that eggy golden colour and flavoursome cheesy sauce that glistens around the pasta with intense pops of cured aged pork. There’s a number of stories where this dish originated but what makes this dish so special are the quality of the ingredients. The aged pork guanciale and the Pecorino cheese are the main flavours that bound this decadent dish together, so don’t skimp on quality, buy a little and buy the best you can afford. The aged Parmigiano-Reggiano adds another level of umami, so buy the real deal imported from Italy. The sauce should be silky smooth and creamy, but cream should never be seen in Spaghetti Carbonara. Enjoy my next level Spaghetti Carbonara
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Easy Spaghetti Carbonara | Gennaro Contaldo
Sponsored by Bertolli.
Everyone loves this classic Italian dish and Gennaro has a version you’ll want to make again and again. Cubes of pan-fried pancetta tossed through spaghetti with eggs, parmesan and butter give this dish a delicious rich, creaminess without the need for cream. Pasta perfection.
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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 :
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Here is the Original Carbonara Recipe from the business card I got in 2022 at Luciano - Cucina Italiana in Rome.
Ingredients :
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280g spaghetti
4 egg yolks
200g guanciale in 1cm cubes
30g grana padano, grated
20g pecorino romano, grated
Instructions :
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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.
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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 !
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