"King of Carbonara" shares his Pasta Recipe - Food in Rome

[@adenfilms1739]

"King of Carbonara" shares his Cacio e Pepe Recipe: kzbin.info/www/bejne/o53LaaN3gramhaM

[@stefanmargraf7878]

Very good YT film! Its a 1:1. situation, original sound, no gimmicks! The recipe seems simple, the artist know better. But at least we can try to come near to his dish. Usually the best would be to eat Carbonara of Monosilio at his place. Then you know how the painting should look like. but that doesnt make you a Picasso, of course!

[@nastybadger-tn4kl]

So much energy wasted on cooking pasta

[@giuseppeneroli3105]

​@@stefanmargraf7878😊 12:55

[@spatzspatz]

Er kennt mein spezial Rezept für Carbonara noch nicht.😉

[@Orivalschumi]

11:28 if he broke the spaghetti...... 👉🏻😵🤌🏻🤌🏻🤌🏻

[@zyaffee]

Tell you what I loved. He went to plate it and decided it wasn’t right and went back and tossed it with some more pasta water. No ego for the camera. He knew he needed to go back and did it. That’s a real chef who knows what he wants.

[@puper84]

Whats more, did you notice him scraping even the tiniest rest of the yolk from the basin even after he had actually already put it aside? Because he seems to value the ingredients and feels he cant waste even the tiniest bit? You can see it at 9:26

[@alexcam6805]

@@puper84 yeha, he also scraped the chopping board and used the scraps without cleaning the knife 😬 And he didn't really take care to avoid to waist too much when he cleaned the guanciale 🤔😏

[@johnmc3862]

Pro chef.

[@MsGerrior]

That's just basic cook

[@stanvanillo9831]

If he would really really care he would use a spatula@@puper84

[@shumiatcher]

So much pride in his work - that is missing these days - grazie

[@filoflin5345]

pride is here pall effort and dignity are missing

[@Vales-h4o]

Ate there 9th April 24. The carbonara was amazing but my serving had a lot less guanciale….. The staff were charming to a man and great fun. I will definitely eat there again next time I’m in Rome

[@PK-nn3sx]

Honest cooking at its purest. His approach defines the very Italian way of cooking. Love it, apply it!

[@dingdongrocket]

"we put less salt" - adds half the box, I love this video. great job cooking and nice filming and editing

[@albertovimercati7200]

Il sale è dosato in base all’acqua che c’è nel bollitore, se ha tanti litri ne deve mettere di più indipendentemente da quanta pasta cucina

[@mrfuriousmother]

lmao i guess to be fair that looks like a huge vat enough for 8 normal pots of water

[@ramos94610]

@@albertovimercati7200 you don’t get it. He misspoke , and said the opposite. No biggie. It was funny and it happened a couple times.

[@brunovisky]

I thought exactly the same thing, like wtf? 🤣

[@szbugy]

@@albertovimercati7200 Ahh, yes, excellent idea replying italian to an english comment.😂🤷🏻‍♂

[@MrDiamondFlyer]

A good chef will prepare awesome food for you, but only a great chef shares his knowledge with everyone, trains young people and explains things in a way that will make people succeed. Thank-you chef Monosilio !

[@toddsumner3216]

My wife and I were lucky enough to eat at Luciano's in Dec 23. The carbonara lived up the hype. Simple flavors perfectly executed. No one flavor overpowers another and every flavor is present in the dish it is perfectly balanced. absolutely wonderful.

[@dannyjamz23]

The fact that you can confirm that it was a no-frills no BS makes this even way better. Thank you for sharing.

[@LucianaMassi-w8z]

Anche lei con il Parmigiano ma ha imparato a fare una cosa simile si fa con il pecorino romano !!!! ​@@dannyjamz23

[@LucianaMassi-w8z]

A noi romani ci fate venire i brividi 😂

[@maximan4363]

@@LucianaMassi-w8z LMAO, I never knew you could!!! 🤣🤣🤣

[@michaelholford8852]

Used 2 cheeses to make a parmesan taste 😅😅​@@LucianaMassi-w8z

[@merylrose9406]

I loved this video. I was taken to Luciano about 9 years ago by a Roman friend. I ordered the carbonara and the chef allowed me to watch the preparation. It was a highlight of that trip. The dish was heavenly. I still remember the taste and texture. Divine.

[@FrancinePerouin-gs7ge]

😅

[@cyberghost_01]

You are italian? Sei italiana/o?

[@김밥말아-y9z]

한국에선 저런치즈를 구할수없엉 한국에선콴시알레를구할수없지 해서 스팸으로해

[@razmatazz9310]

"Divine" Fucking made me almost laugh out loud.

[@carolefarley5050]

So good ❤

[@winogod917]

Isn't it refreshing that it's filming how to cook a dish , concentrating of the food, chef skills and method without any frustrating camera angles of facial shots just food, equipment and method. It's a shame that the UK BBC ITV etc doesn't take notice and do the same. Thanks for uploading people. Proper carbonara.

[@jmoricca1]

Went to his restaurant last summer… the carbonara was absolutely fantastic. Best I’ve ever had

[@fufufufree]

Maybe the kitchen porter was doing it 😂

[@linengray]

Do you get to keep the plate with the recipe?

[@ArmadilloGodzilla]

Was also there but in April last year. Was nice but not too impressed.

[@kadriyekulin7130]

Yummy thanks for sharing.

[@giuseppevinciguerra9304]

Ma se hai un servizio con 30 carbonare da preparare come fai ???

[@rodmckenzie9089]

As I'm watching this, I'm becoming so hungry . The Guanciale looks so crispy yet soft and the sauce so creamy it just envelopes the pasta.❤

[@joe_87]

The greatest pasta dish on earth. Carbonara is something I still work at perfecting, this inspired me to try again. The ingredients are so simple yet it’s an art to balance those flavors and get the cream right. Loved how he returned for more water at the end. That dish is all about the details.

[@musacha1978]

Amen.

[@B055DERB055E]

It's like pizza dough. Sounds simple, looks simple, but it's not easy to mastered 😁

[@daniellalongmore4329]

EXACTLY😊

[@stiop52]

Italian cooking is 95% ingredients, 5% technique.

[@brmbkl]

@@stiop52 you just contradicted the first sentiment. I would say the highest technique is balancing the ingredients.

[@crstube]

"we make small cubes" - makes huge cubes "we put less salt" - adds a ton of salt "Guanciale has to be hot" - Guanciale is at room temperature "now is ready" - adds more water and continues stirring ... I love this guy :D

[@christopherriehl5766]

I was thinking exactly the same 😂

[@AlessioQuinterio]

sarà stracotta 😢

[@vargaistvan1628]

Because in the pasta Cooker is probably 20 liters of water.

[@fabstar5225]

Exactly what I thought haha

[@mnvd2508]

Absolutely the same here!!! One must love the Italians. "This is very important....." 😂😂 They take their 3 ingredients serious, for sure😅 like no other

[@ernst-janvisscher1366]

This is ❤-food! The love of making every dish perfectly balanced! That is what a Cook makes a Chef! B-E-A-U-T-I-F-U-L, M-A-G-N-I-F-I-C-E-N-T I learned to love cooking like this in Italy myself, when I was a boy of 10-11 years old, making pasta from scratch. And now, at 60 years of age, I am still doing it this way, with ❤❤❤❤

[@iamario93]

Just finished the Carbonara and i can tell i know why he is called the king of carbonara . That was something from another world . I wish i could turn back the time and eat it again . And soo creamy.... delicious .. I have no words just wow .. The best Carbonara , there is no better .

[@SikoMC]

it's an honor that a chef shares his family recipe with the whole world.. and with those special plates that have this exact recipe on it i really thinks this one comes from a very special place of this chefs heart. thank you very much for this!

[@crimson888]

Why am I watching this while hungry? Looks incredible - Carbonara is my favorite!!! Thank you for sharing...

[@ANDUBOU]

I just love seeing people who are passionate of what they do and this dude literally lives carbonara. The way he was ready to plate but chose not to since the consistency wasnt what he desired and just went back to it ignoring the camera was perfection.

[@gvtshorts2024]

I love that black pepper was added at all stages. The best way to enjoy this is with a whole bottle of wine

[@hausacat]

It's a crucial ingredient. The clue is in the name of the dish. ; )

[@Cr4z33_YT]

Not only he is so generous to share his recipe in this video, but he even gives business cards with the same recipe written on them for everyone that wants in his restaurant!

[@DonCron]

You're right, he's generous but the recipe doesn't matter. It's just an original Carbonara recipe. His techniques (Bain-Marie for example) and details are crucial. I've watched his approach 8 years ago and made my Carbonara that style ever since. He shares everything for over a decade now and still is the king of Carbonara.

[@culinarycaravan]

Perfection ❤

[@jimstone8842]

That was the most out in the open well documented standard Carbonara recipe, if he has a secret one that ain't it

[@suuuko7]

까르보나라 인데 생크림이 없네

[@gslsss]

I make this way faster then this!!

[@Scotiacottage]

I am coming all the way from Northern Ireland to have this ❤🙏❤😊😃

[@HennyvilleX]

One has to admire people who take pride in what they do. Carbonara is the queen of pasta sauces and represents the italian kitchen very well: only a few ingredients, so quality and expertise makes the difference.

[@josephsantagada9191]

TOP Class chef, best carbonara ever !!! Can't wait to visit Luciano's when I visit Rome. Growing up in London in the 70's I remember they used to destroy this recipe with cream and bacon 😥. My parents used to drive to Calabria and we used to alway stay a couple days in Rome and always enjoyed the real carbonara. Now we are ever so lucky the italian food /ingredients are available on london.

[@IrishAnnie]

That is the most beautiful plate of pasta I have ever seen……❤

[@adomiants1]

Finally, the king is speaking English! I watched other videos where he speaks italian and i was trying to figure out what he's saying. Thank you so much for this video!

[@FrankJonesBristolFJ]

Great but what is Web Charly ?😂

[@danascookbook]

Just activate the subtitles 😂

[@mariosmi2612]

Greetings from Greece 🇬🇷 You Italy brothers 🎇 You great Mediterranean pasta lovers ❤🎉

[@SalvatoreIadicicco]

I went to Lucianos restaurant in Rome and had a carbonara cooked by him (I peeked into the kitchen and saw him, I wish I could have said hello) and it was THE BEST Ive ever had. We are lucky he is sharing this with us. Grazie mille Luciano per la sua ricetta carbonara 🎉

[@SergjDragunov]

Yeah of course you did lmao, all those skin cells, beard hairs and nosethrowouts must have been a delicious addition to the meal huh

[@cfinley81]

Wtf?? Are you ok?​@@SergjDragunov

[@jamesgaul3544]

Love how Chef Monosilio was ready to plate but then he saw it wasn't right, so he waited till it was perfect!!!

[@jinnyeongng9446]

Simplicity yet embodies the spirit of italian heritage and culture. It's all in the ingredients and chef's execution. Bellissimo !

[@victorteran4879]

I loved it this video. Thank you for sharing this wonderful and delicus carbonara recipe.

[@maniacmcgee5992]

Best part is how he was just about to plate it, then looked at it and was like, "No. It's not ready. It's not creamy enough." Went back, got it right, and finished. #chefsh!t

[@fmls8266]

Carbonara was already a wonderful dish, but Luciano has taken it to the next level with his technique

[@ErikMuellerGermany]

That's the point! Wonderfuel dish -gorgeous technique! And improve your own cooking skills to the next level Thank You!

[@Jack_The_Mando]

Just to be clear and honest... Thats the way every Romans use to make it... Just cause its the RIGHT WAY to do that... One of the most common saying about this recipe here at Rome is "the best carbonara is the one you make from your own at home"

[@constantinadamidis5395]

Piatto molto carino e sicuramente molto gustoso. Faccio la carbonara da anni, ma la proverò domani. grazie mille signor chef !!!

[@bentennyson6009]

Presentation and attention to detail front of house and cleanliness in the kitchen. And it looks delicious ! Bravo !

[@maximiliandort3489]

After a couple dozen times of making Carbonara at home the "old way", adding the pasta into the pan off the heat and mixing in the egg/cheese mix in there adding water as needed. i had gotten pretty good at getting it right. Tried emulating his method the last time i did it, and while you do end up with a couple extra dishes after, it really does make a difference. I don't claim to have gotten if perfectly right his way, but man, the approach to it is brilliant. It's such an iconic dish, and if you alter it in any way, people get legit angry. But he took it and made it even better. That's a feat.

[@BigstickNick]

I got it pretty good my first attempt, but haven’t been successful since. I need to try it again

[@pellax]

Adding the pasta into the pan off the heat I get pretty good results. Never tried doing it like this guy. Maybe I have to give it a try.

[@iamgort70]

Have used this method exclusively and my family absolutely love this. Wonderful traditional preparation.

[@dameanvil]

00:13 🍝 Luciano Monosilio, known for his Carbonara, shares his home recipe featuring simple ingredients. 01:56 🔪 Properly cutting the Guanciale into small cubes is crucial; it's cooked with its fat, omitting other oils or butter. 03:17 🔥 Use high heat initially to warm the pan, then reduce it to low before cooking the Guanciale for the Carbonara sauce. 05:43 🧀 Mixing Pecorino and Grana Padano cheeses balances the flavors; adjusting saltiness with this mix. 11:27 🍝 Use salted water to cook Spaghetti for about 12 minutes until it's soft, not "al dente," as required for Carbonara. 14:42 🍳 Cooking the Carbonara with a "Bagno Maria" technique gently cooks eggs and cheese at the right temperature for creaminess. 17:50 🍽 Finishing touches: Guanciale on top, a sprinkle of Pecorino cheese, black pepper, and cream make the Carbonara complete. 20:58 🧐 Balancing flavors and textures is key; using Grana Padano helps lighten the dish and achieve creaminess without actual cream.

[@sonfkaprod]

fen men

[@francescomarotta2944]

Anche un tocco finale con tovaglia x pulire prima cucina e poi piatto carbonara perfetta

[@H.Molina1908]

The eggggssss ???

[@jamesclement7485]

Merci chef

[@laracroft9679]

Thanks for giving us the opportunity to view the spelling for the ingredients 💚

[@jayj6325]

Less ingredients, but so much passion. I was terrified the hot fat would curdle the yolks but clearly Luciano has done this before, looks amazing!

[@helmutlang4987]

I had exactly the same worry. I'll be smarter on Saturday.

[@nzmarco]

Actually, this is the exact amount of ingredients for Carbonara. This is the classic version. Of course there are variations to the recipe, such as using egg white as well.

[@jayj6325]

@@nzmarco I recall Antonio Carluccio's recipe is for only Pecorino (no Parmesan) & served with Bucatini, but I prefer it this way here & adding Pasta Water is a game changer, before this I thought scrambled was the right way! Duh!!!

[@nzmarco]

@@jayj6325 I thought he used egg whites and pancetta. But I could be wrong

[@sonjagatto9981]

@@nzmarco watch careful...no egg whites. 👀

[@IDontTalkToCops]

My mouth literally started watering when he served up the plate. What a masterclass. Thank you! 🙏

[@joseph-ow1hf]

A thing of beauty watching this level of professionalism. For a cooking nerd like me, this is better than sports. Like a previous comment.....hat's off to production team. Really nice video work.

[@meredithlyon3142]

There's nothing quite like a really good Carbonara. This looks delicious.

[@chefinscrubs]

A very simple dish yet so complex to execute. Bravo maestro Luciano!

[@J_Drix]

It's always nice seeing a chef share his methods and his way of preparing a dish. i was pretty content with the way i made carbonara. Always knew I could make it better. A few years back I saw the video from Italia Squisita where he rocks his recipe along with 2 other chefs and it helped me refine things. I hope one day to visit the restaurant myself and try out the food

[@dennisvalentino9244]

No soup for you😂😊

[@lucycolturato2186]

Que show! Acho que nunca fiz corretamente esta massa. Agora vou tentar fazer sua receita, acompanhando o vídeo 🤩 Muito obrigada por dividir seu conhecimento 🥰 Depois te conto se acertei. Beijos 🇧🇷😘🇧🇷

[@edward6902]

chef, i bet that is a wonderful eating experience bravo sir

[@adismadi9395]

For a full, un-interrupted video, with all this care and art you put into the plate, you deserve a michellan star, an oscar, and a noble at the same time. Thanks for the best cooking vid I have seen since ages

[@bblaylk]

The recipe and the presentation are truly superb. It's no wonder at all that it's your signature. A beautiful job on a genuine classic.

[@tekadsanusi8329]

Eventhough he gave us the recipe walk us through it, but it's the person that makes it tastes heavenly

[@canebrake2561]

I thoroughly enjoyed watching this whole process, this was amazing to see authentic Carbonara!

[@jasonmcghee1266]

This food he makes has to provide a lot of happiness to people! Looks fantastic!

[@janiedillingham3190]

I love this recipe and the way in which it is all put together. Thank you, chef, for showing us how to make this beautiful Carbonara!

[@toms_bay_bbq]

Thank you so much for sharing this recipe. I will definitely try making it. I was so blessed to eat this at your restaurant and it was delicious!

[@lucamoggianbarban1641]

Finally a perfect and professionally explained carbonara recipe; almost all chefs do not eliminate the pepper (pepper which is only used to avoid infestations by insects - pepper is often not hygienically healthy) and the fatty part near the rind. The size of the "guanciale" (pork cheek) cut is very important for melting the fat.

[@dolorestaylor2993]

I love watching, Chef Monosilio, cook. Bless him..

[@lidiasoares5675]

Thank you so much Chef Luciano. May God bless you in abundanza per la tua generosita!🙏

[@dancingpinata9488]

Wow, so beautiful! Amazing preparation On the plate.Gracias!!!

[@michelleread247]

I sat in that exact seat and ate his amazing Carbonara this past summer. An experience I'll never forget 😊

[@nzmarco]

Lucky you. I got turned away despite a number of vacant seats.

[@michelinechwat5661]

Mama mia ❤

[@sonjagatto9981]

@@nzmarco Why?

[@nzmarco]

@@sonjagatto9981 no idea. I didn’t argue, I just walked.

[@trebledog]

This is a dream dish. Got everything but the pecorino and the guanchaly? Thank you very much. I learned a lot watching. The magic happens in the whipping of the sauce and the pasta.

[@dggarb]

As always. A beautiful video that takes us through the worlds cuisine!

[@jeffreythomasdoonan4502]

Once too many times in the kitchen the execution of my carbonara failed. This forced me into research, book stores, Internet posts, translations of recipes, and asking other kitchen workers. In the end I returned to this presentation. Of all the spaghetti carbonara recipes I have tried from research and planning, this example presented by Che' Monosilio yields the finest consecutive results. From preparation of the goods, to the fire, the assembly, the finish and then presentation. Even the type of bowl makes the difference, with or without the recipe written on the bottom. Yes, even the pan one uses on the fire, or the electric was stressed as was all other important details. Timing is something we learn from experience as Che' Monosilio does with great ease. Thank you Che' Monosilio I will never suffer through a bad sitting of Spaghetti Carbonara (in my kitchen) again.

[@FlyOrDie4988]

You don't have to despair, because the carbonara recipe has undergone many variations over the decades. What really matters is that the ingredients are fresh and that the egg is pasteurized. Even if the recipe turned out badly, you can eat it! :D

[@BucketMouthFishing23]

@@FlyOrDie4988pasturized as in directly out of a pasture where the chickens live. Grocery store eggs are trash

[@SilasCurlbeard]

I finaly did it! I just made myself the best pasta carbonara I ever made. I always wondered why my carbonara sauce was to watery. What did the trick was stirring the sauce over the hot pasta water until it becomes creamy. Thanks chef 🫡

[@FrankLinnemann]

Flipping fantastic. Favorite Carbonara video and even top ten for food prep. Wish to see that kitchen in action. Oh and I absolutely love all the black pepper. Great job Chef!

[@michaelbarton5169]

Grazie mille, Luciano! I love making your recipe and my wife and I had a fantastic meal at your restaurant. Can't wait to visit you again!

[@ReugeBarr]

Rolalalala! Ça fait envie 🤩🤤 Cela m'a l'air extrêmement délicieux !! Bravo et merci pour votre recette chef 👍

[@OFBCyclingWorld]

Absolutely stunning. I have been trying to cook this for years and now I feel this is the best way. Thank you x

[@frozencloudzzful]

So basically what he does to controll the temprature in the pan is whats called bain-marie. (U might know this already, but just in case you or someone else who reads it doesnt). Its a consistent way to create creamy sauces basically instead of putting it on fire, you put your pot on another pot with barely boiling water. Making sure the top pot is warmed by steam, not the water. Goodluck!

[@FlyOrDie4988]

This is a fashionable way of cooking carbonara, and he is a very good chef. But it's not the only one. Today it's a lot to eat "pasta risottata", that means cooked partially with the risotto method, to create a creamy sauce. But think that originally, carbonara was made with eggs and gruyere cheese, and it was a dry sauce. The name "pastaciutta" (asciutto= dry) was to differentiate it from "pasta in brodo" (pasta in the broth) that in the past were the two most used ways of consuming pasta!

[@FlyOrDie4988]

@@frozencloudzzful It is cooked in a bagno-maria basically because the yolk of the egg must not "stracciare" ( become as a rag= it must not solidify) which is the biggest difficulty of this dish, but at the same time it must still cook enough to be pasteurized, and thus avoid salmonella, which today is very rare but still dangerous.

[@lynnshaw5068]

I feel so honored to have learned your technique. Thank you for your generosity. I would love to purchase your bowls. ❤️

[@Dr-Dude1639]

……I just asked that question. Where can I get the Bain-Marie pot/bowl?

[@andrealey2843]

Ich habe dieses Gericht nachgekocht..... es schmeckt Grandios. Danke für dieses Rezept und das teilen. Grüße aus Deutschland❤

[@HABERASAFI]

Seeing this great chef at work brought a smile to my face, and made me hungry ☺️

[@trader4239]

This is the last food level, this is the absolute best

[@deaconfrostmusic]

Muy buen plato. Lo haré en casa. Gracias por compartir, cuando vaya a Roma iré a comer a tu restaurante.

[@goncalvespeloya]

That's fantastic! I have never seen it prepared with simple details and a plate finished with perfection!

[@vmaxtur]

Awesome! Such pride he takes to get it perfect....5 stars to the chef!

[@FriedbertHanika]

The King of the "Kalbs-Beuschl" is Better!Google: Sepp was machst du

[@danielleibarzchudeau8320]

Merci beaucoup Monsieur pour cette merveilleuse recette 👍👍👍💖💖💖

[@sammoon7897]

The collaboration we never knew we needed

[@meiresouzasilva4806]

❤ estou apaixonada, adoro carbonara , meu sonho conhecer a Itália sua culinária e sua história me encanta parabéns.

[@ricketysplit1]

His cleaning crew is top notch. That is the cleanest kitchen ever, look at those exhaust grates. Wowza!

[@WhathaveIdone-Alien]

He didn't wash his hands after touching the eggs. He's actually contaminating things around like plates, rags, pepper grinder, etc. The food might taste good but I won't eat there. One out of 20,000 eggs has salmonella.

[@jerryrigmanhattan6]

OMG THIS LOOKS UNREAL! MY MOUTH WAS SALIVATING THE WHOLE TIME. GREAT JOB, AMAZING!!!

[@jeffmolatore9234]

It makes me so happy to see you make this pasta dish. I am going to try this for dinner tonight.

[@ImagineNoHeaven]

I loooooooove Carbonara, and this video is just... wow. I could not resist: after watching it, I stood up and gave the guy a standing ovation, sitting there, alone like an idiot in my appartment in Montreal. Bravo, bravo, bravo. Hip hip hip hurrah. A thousand thanks for sharing for passion of perfection with us. Just came back from Rome but promise I'll visit you next time around.

[@jeanmariedoriano]

i have no words enough to thank you... you are blessed!!!

[@rochlemay]

Thank you for sharing you receipt and techniques. Very well appreciated

[@Mstred]

Looks fantastic. I love how you do not rush the dish. It takes a certain amount of time and you do not put it out until you know it's ready.

[@crisc9280]

This chef has complete respect for the food he is preparing. You can tell that this dish is the absolute best it can be. Excellent video chef

[@elnardowebster2842]

The way he looks from close above, he is looking for the right creaminess, he knows where he's going. That's a chef.

[@ezedozitt21]

È stata una lezione di cucina fantastica! Sembra delizioso 😋👏🏼

[@arsetfuror4086]

Ma per favore, questo nemmeno sà come si fa la carbonara... non è nemmeno del mestiere

[@dusa334]

This is a work of art.❤

[@darrene950]

That pasta dish was made with pride and love……simply amazing. I need one of those plates.

[@leandronicolas8848]

It's beautiful to watch him cook with no camera cuts. Love hearing him speak English too! Ask him about aglio e olio and cacio e pepe!

[@gigis.6748]

Astoundingly BRILLIANT! It was beautifully captiving to be so engaged. This is pure artistic genius - such paternal care in the way he watches over every aspect of this unique masterpiece, coaxing splendor from every ingredient, every technique, every tool. Incredible the timing with which he orchestrated their marriage so exquisitely to the dish's Culinary Crescendo. When in Rome... Brrrraaaaava Chef! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍷

[@tqivictorhugovelascomercad6882]

Lucianno, te agradezco desde el corazón haber compartido tu receta, yo soy un mexicano amante ferviente de la comida italiana y creo que es la mas pura muestra de amor que puede dar uno a los seres queridos, que en mi caso es mi familia, amo cocinar para ellos y gracias a tí puedo ahora compartir ese amor que reflejas en tu cocina también con ellos, ¡¡¡grazie mille per tuto carisimo amico¡¡¡.

[@krissykriss328]

Looks so yummy thank you for sharing the recipe with us! ❤

[@marcvolpe8252]

KRISSY YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL IF MICHELANGELO WERE ALIVE TODAY YOU WOULD BE HIS MUSE LET ME FALL IN LOVE WITH YOU MARCVOLPE ❤

[@carlosr.psouzarp3910]

Que mestre❤gentil por compartilhar seu ouro na gastronomia parabéns chef agora podemos fazer para delícia da sua obra quem não pode ir até o seu restaurante. 👏👏👏👏

[@omairamedinar9636]

Chef, thank you for sharing your knowledge. Excellent. Wow!

[@ErikMuellerGermany]

I love this variation of Carbonara! Thank You!

[@madalinmanea8424]

This is the original

[@moduqueRN]

Wow, this looks absolutely amazing 🎉❤😊

[@Great_PatBingsoo]

Perfect technique. He takes it to another level by understanding the ideal temp for creaminess. I will try to incorporate to further improve my carbonara.

[@alexguitarwatson3215]

This is a piece of art. I just followed the recipe as close as I could and, boy, it was the BEST pasta I ever had !!!!!

[@sonjagatto9981]

👍 awesome❣

[@danielh6453]

A simple meal, easy to get wrong, made beautifully. I need to know what he was looking for near the end, what made him decide it was not quite ready. Man is about detail

[@gingerwong1892]

I think, just by looking at it, it looked too dry.

[@CalypsoTheInnocent]

I love the times when it’s like he completely forgets the camera is there and goes into his element. You can see the passion. I also really loved the tip of one yolk per person if it’s a large egg or 2 to 3 if they’re small eggs. That’s a super helpful tip.

[@GTFRANKS]

Started using this guys recipe a couple of years back and it's been a game changer!

[@kladblok2729]

I usually dont put the fat in the Egg/cheese mix. Is it better?

[@ludianjahnke429]

@@kladblok2729 of course! fat just tastes good

[@Tasmanaut]

@@kladblok2729 the fat helps to temper/cook the eggs and get the cheese melting a little bit. It does help

[@namesdemeanusboth]

Actually the eggs act to emulsify the fat from the guanciale with the fat in the cheese with the water to form a runny custard, which is called ‘sauce’. Without the egg, you would end up with split fat and water. The chemistry of this dish is as interesting as the folklore. A nice version I’m sure, but the amount of salt must be extreme. I’ll stick to my one third volume of Parmesan and triple smoked bacon and whole egg.

[@Kiripompone]

@@Tasmanautand it gives more flavor to the overall result, so you can taste guanciale even in the sauce without eating it directly.