Reacting to the King of Carbonara: Rome's Best Carbonara Revealed!

[@vincenzosplate]

Is it time for a collaboration Between Me and Luciano? Can you image to Carbonara lovers in the same kitchen? Maybe we will create a new Carbonara version that will change the culinary world. You let Luciano Know

[@rosebuster]

Please make it happen.

[@Mycroft2311]

O yes, I would like to see that!

[@YurEC24_on_yt]

Absoluteley! Also, it would be nice if Luciano will react to your videos with Carbonara recipes, like David reacted to your Bolognese recipe :)

[@davidbrown9947]

Nah, he is way above your station. Vincenzo, stick to knockabout average home cooking, that is at best your simple level.

[@ciripa]

So definitely whole egg is more ok, if you don t have what to do with the white, also yes for a colab with Luciano....Alex was at his place in his pasta series, so he looks like a pretty ok guy in sharing his knoledge.....also have you thought about a colab with australian Nat s what i Reckon???? if you wonder what u have in comon with Nat it s you both encourege people to cook and make tasty food at home...

[@andrewtan881]

I tried his Carbonara when I went to Rome last December, easily the best Carbonara I’ve ever tasted, and while he himself has admitted that it’s not the most traditional recipe, it is one that he crafted and refined over the years to suit the modern taste, which is why it tastes so good

[@vincenzosplate]

Happy to hear that you've enjoyed Carbonara when in Rome 😊

[@PistolBR]

Me too. And at least for me, the best part was the guanciale. We used to do with bacon, and its incredible the difference between both

[@EARTHMUSIC3]

What is the difference between this meat and pancieta?

[@andrewtan881]

@@EARTHMUSIC3 Guanciale is pork cheek whereas pancetta is pork belly, but both are cured meat

[@centrino538]

​@@PistolBRbacon??? LOL

[@Habs2802]

The problem with Vincenzo's videos is that I want to rush to the supermarket right way to buy the ingredients and start cooking. Unfortunatly this happens always in the evening.

[@vincenzosplate]

Hahaha maybe it's a good idea to change the time when you watch my videos 😅

[@azure6392]

Advanced planning required.

[@agustinloera9026]

You are not the only one, I alrady find the guancciale and the pecorino romano, but incredibly I cannot find the spaghettoni and I am so frustrated 😂😂😂

[@TheMrlandman]

So true!!!!

[@yorkaturr]

The 65 degree egg yolk is not necessarily because of food safety, it's probably because of texture. Everyone who did sous vide eggs can relate. 65 degrees is exactly the point where the egg yolks start turning from liquid into solid, so that's when they are the most creamy.

[@Foulaxboy]

No need to do sous vide or use a thermomètre to understand, touch the sauce pan barehand to feel the heat while doing a crème anglaise, or a sauce béarnaise, same technique.

[@OverAnalyst]

I'd never heard of a 65⁰ egg til trying Za'atar Pide at Zaytinya (DC). Creamy texture *perfection* - whatever the context. Not plausible in my home, but thanks José Andrés! And ofc thanks Vincenzo for introducing us to others' solid recipes, along with yours (and ofc the very fun disaster reactions, so we know what _not_ to do).

[@Csibu89]

It's probably a bit of both. Cause it is of course even safer, then if you don't heat it at all. But the chances of getting salmonella are already super small if you just make the carbonara the way Vincenzo shows in his recipe, there's more than enough residue heat in the pasta, and the pasta water to bring it all to a safe temperature.

[@Mr_Helios76]

You are perfectly right....Luciano uses this technique to make a kind of hollandaise sauce using melted guanciale fat instead of butter. That makes the sauce creamier and thicker.

[@Eunegin23]

Food safety. In Europe we often don't refrigerate eggs because eggshells are the perfect packaging. Unless you wash eggs before you sell them. Like in the US. Then they have to go into the fridge. In my family we never put eggs in the fridge, always on the counter in a bowl. And I also eat raw eggs from time to time. No health incidents in many decades... Probably different in professional kitchens in some countries due to all kinds of regulations and possible legal issues.

[@markmulder996]

Luciano is an amazing guy, very friendly, open and humble. And when visiting his restaurant, he hands the guests a business card with the recipe on it. So he's not hiding his secrets but sharing with the world. I'm sure he will gladly have you as his guest. He did a great series of videos with Alex (Frenchguycooking) some time ago. Regarding serving the perfect creamy dish on a restaurant scale he also has some interesting tips. There is a video on italia squista called "Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio" where he makes a "foolproof" cacio e pepe sauce using a corn starch mixture, which prevents the cheese from getting stringy, keep everything creamy, even at higher temperatures, so it makes it easier to serve the perfect pasta on larger scale.

[@professornuke7562]

With Babish (Andy Rea) also. Luciano was emulsifying his cheese and oil based sauces with a blender.

[@markmulder996]

@@professornuke7562 i think i saw that too. If i'm not mistaken he also used some sort of starch in that one as part of the trick.

[@Donkens]

Thanks to him i perfected my cacio e pepe

[@michaelbarton5169]

I had Luciano's carbonara last time in Italy. It was incredible. And they give a little recipe card. There are a few key tips that he gives in a different video. The 55deg and definitely not higher than 65deg is so you don't split the cheese. Also, dry toast the peppercorns before grinding to bring out an incredible fruitiness that you cannot get otherwise. Go for a little walk around Piazza Navona and then head south to his restaurant... so worth it. Ciao!

[@Seallussus]

You know that Vincenzo really loves his stuff seeing how he is constantly praising the right way and outright saying he is learning. Being genuinely happy to see good cooking and happy to promote it. Respect, and keep up the good work.

[@sigmablock]

A collab between you two speaking in Italian would be amazing! 🇮🇹

[@vincenzosplate]

Wow that would be a dream😍

[@Mr_Helios76]

@@vincenzosplate Alex the French Guy made it....

[@harshapaulraj815]

I think the Bain-Marie is a great tip--probably not classical Italian carbonara technique, but very pragmatic because it keeps the heat going but without letting things get too hot and really cook--might be handy for many dishes and especially when working with heat-sensitive herbs like dill and so on. Also liked the tip for gauging the right texture. Very good stuff.

[@movid]

❤😊 made my first Carbonara last week, based on your recipe. Used a full egg this time... Loved it....Got my guanciale at Milano, a famous grocery store in my neighborhood (little Italy, Montreal) 🍝 being of Lebanese origin, nothing pleases me more than the Mediterranean feel. 😋 yummy love Carbonara Vincenzo

[@Ephany12]

Lebanese here too and I agree.

[@benjamindover711]

Such a smooth and buttery voice/accent make listening to this video that much nore delightful. I have never had carbonara before. My gf just returned from Rome recently and has been very disappointed trying to find a decent carbonara here, so I am going to try this this weekend. A combination if what I have learned from you (use only pecorino, not a blend. And use granulated cheese instead of shredded), Luciano (clean guanciale, cook eggs, small details are very important), Guy Fieri (use Bucatini pasta), and the militant traditionalist commentors (no parsley/garnish or ANYTHING extra) will be my first attempt. I am very appreciative of these videos. Thank you very much for this!

[@Serenity_Dee]

Here in the US, how good a guanciale you can find really depends on where you are. Where I live in North Carolina, there isn't any real history of Italian immigration or diaspora communities, so the only places I've found it have been at really expensive specialty shops and, more recently, at Wegmans, which is the first place I'd go to find any kind of fancier Italian or French ingredient. But where I grew up in southwestern Connecticut, and where I lived for a time in southeast Pennsylvania, there are _huge_ Italian diaspora communities, and you can find guanciale with ease. Compare and contrast with the recent large immigrant and diaspora populations of Mexican, Chinese (and other East and Southeast Asians, to a lesser extent), and subcontinental Indian people where I am in NC, and how much easier it is to find ingredients and staples of those cuisines here in central NC, and how much harder it was for me to find them when I was in Pennsylvania again last year. EDIT: the word you're looking for, for what you're doing when you add the hot pasta water to the egg and cheese mixture, is _temper_ . You're _tempering_ the eggs. I don't blame you for not knowing it; it's not something most people learn unless they've had some kind of formal or semi-formal English-language training, because it's kind of a specialist jargon.

[@psibiza]

a very wise man once said: When you cannot find good guanciale in your area - move.

[@Serenity_Dee]

@@psibiza Yeah, that's not really practical advice for most people 😅

[@RobertDunn310]

Also, if you DO find guanciale, MAKE SURE you let the person at the meat market or deli know that you want the guanciale as a block, not sliced. I had ordered it at my local grocery store, and the lady, meaning well, sliced my guanciale like it was deli ham. 🤦🏻‍♂🤦🏻‍♂ I still bought it, since I did not want it to go to waste, but since it was too thin for my carbonara, I opted for thick-cut bacon instead, and I have to say it does work well in a pinch and is far more readily available in the U.S. than guanciale.

[@TheChemisch]

When I was in Rome I had Carbonara from Luciano It was top tier, although I also had Carbonara from Armando al Pantheon and Taverna Trilussa and they were just as good. Whats a most have at Lucianos restaurant though is the steak, its a rib-eye with a urchin Bearnaise sauce. The sauce was revolutionary in my opinion.

[@aris1956]

In Rome you actually eat a great carbonara a little bit everywhere. But of course, there are exceptions as well. It also depends among other things on the type and quality of ingredients used. However, Rome is the capital of carbonara, not only of Italy. It is the home of carbonara. The same goes for Cacio e Pepe and the other classic and typical Roman dishes such as.... Amatriciana and Alla Gricia.

[@TheChemisch]

@@aris1956 Theirs a lot of good restaurants that serve good/great carbonara but for every good restaurant theirs a bad one and just stumbling upon restaurant more than one served carbonara with smokey bacon.

[@czarnya.7845]

I've been making carbonara the Luciano way and I sincerely recommend trying it. It is simple and veeeery creamy. Much health and thank you for your work and passion Vincenzo ❤

[@vincenzosplate]

Thank you for the advice my friend! ❤

[@Mr440c]

8:35 This is actually a crucial tip from Vincenzo! Even grinded very small the cheese tends to stick to itself rather than on pasta so it's hard to do already. The smaller the easier it is. It's not as critical with carbonara as you mix it into eggs but I still do it anyways just in case.

[@vincenzosplate]

That's very important especially for beginners! Stay tuned for more tips my friend! 😊🇮🇹

[@RenghisKhan]

I use a Microplane grater that turns cheese like pecorino into a 'cloud'. It's so fluffy I can only start to feel it after I put more than one inch of my finger into the pile. When the cheese touches something warm like pasta it looks like it just disappears. I can really recommend investing in (some) Microplane graters. Mind your fingers though, they were originally a company that specialised in wood working tools and these will still cut wood.

[@jbmarine0612]

Did he have a pop up in manila?

[@patrickrico3726]

I have met chef Luciano here in the Philippines where I had tried his carbonara. It's Phenomenal! You will meet a king with such humility🙏🏻💯 I hope you two should meet together.

[@vincenzosplate]

Happy to hear that you've loved his Carbonara! It would be interesting if we two got to meet 😃

[@julikind85]

After eating the original in Rome recently, i just tried his recipe at home. It was soooo good! In the past i had difficulties making the sauce really creamy and not grainy from the cheese. The Bain-Marie was a gamechanger for me. Also as recomended by you i grated the cheese a lot finer.

[@RyllenKriel]

Fantastic video, thank you for sharing it Vincenzo. I could be wrong, but I believe Chef Monosilio removes the black pepper from his guanciale so he can cook it at a higher temperature and make it more crispy. Black pepper can get bitter if given too much heat. I also think he does this because of how thick he cuts his guanciale so it can be crispy on the outside, soft in the middle. I love how he reserves rendered guanciale fat to add to the sauce with the pasta water and mixing over a double boiler pan is smart too.

[@vincenzosplate]

You're welcome my friend! Don't forget to stay tuned for more content like this 😃🇮🇹

[@PomazeBog1389]

Great point about the salt. Ever since I watch your videos, I remember you making comments about pecorino being salty, so I don't even put salt in the pasta water anymore.

[@vincenzosplate]

That's right my friend! When cooking Carbonara we should be carefull with the salt since pecorino and guanciale already have salt in them. Enjoy my friend! 😊🇮🇹

[@arokh72]

My partner has developed a sensitivity to cream, through your channel I've learned about the more traditional carbonara, and as it's cream free, carbonara is back on the menu. Looking forward to making your 2023 version, with some tips from this video as well. Sadly being in small town Central West NSW, getting guanciale and pecorino is impossible, at least without buying it online...very expensive, so I'll need to use alternatives sadly.

[@hogni6036]

Make Guanciale yourself. Pork cheeks arent so expensive andvits ready to eat after around 2-3 mth. You even can do it in your fridge. There a lot of instruction vids here on YT

[@ps5801]

@@hogni6036True enough. A couple of hints from my limited experience: In one of his videos Vincenzo mentioned that Roman guanciale only has garlic, sage, and rosemary. I've tried it, I like it, and it's way easier than the many complex recipes on KZbin. I've found that hanging the guanciale to age, in the fridge or just out, it gets way too dry way too fast. It comes out more like jerky than like the guanciale you need. To solve that problem I've settled on this: After the salt cure, after washing off the excess salt, I leaving it out to hang and dry for a day. Then I wrap it in paper towels, put that in a plastic bag, and put it in the fridge. I check it every day or so at first to make sure the paper towels aren't getting too wet, maybe causing mold to grow. Change them if they get too wet. Eventually the guanciale gets dry enough, and the paper towels just humid enough that it's too dry to mold, but humid enough not to dry out the meat too much. Then it ages fine in the fridge. Finally, don't use the pink curing salt that has sodium nitrite in it. That's mandated in the USA by the Food and Drug Administration for any meet that is sold as "cured." For thousands of years people cured meat without using sodium nitrite. There are decent reasons to use it in commercial manufacturing that will be shipped long distances with indifferent handling, but for home use not so much. The problem with sodium nitrite is that it changes the texture of the meat. In the USA the difference between a ham and a pork shoulder is the addition of the sodium nitrite. The sodium nitrite gives a snappier texture to the meat, so it won't be as creamy as a guanciale that's simply salt cured.

[@DJIrisch]

Interesting, I would keep the black pepper on this beautiful piece of guanciale, Yesterday I made "carbonara style", totally agree, Guanciale has to cook slow, and here in Canada I Had to put little bit Extra virgin olive oil... Then I used the fat to cook my bison meat Then I used 4 large yoke and 2 whole large eggs 80% Pecorino and 20% Parmigiano A lot of black pepper And garnish with more pecorino and more fresh grounded black pepper

[@aris1956]

Caro Vincenzo, mi meraviglio che tu fino adesso, in questi tipi di video, hai fatto sempre vedere chef in giro per il mondo fare le peggiori carbonare e finalmente ti sei deciso di far vedere Luciano Monosilio (il cosiddetto Re della carbonara) fare una delle migliori carbonare al mondo. Come si dice ? Meglio tardi che mai ! E come tu giustamente hai scritto nella descrizione sotto questo video, questi dovrebbero essere i video che dovrebbero andare virale nel web. Però il guaio è che se noi (come ho detto a volte in altre occasioni qui) facciamo vedere sempre le peggiori cose che la gente fa in giro per il mondo, saranno poi sempre quei video ad andare virale e non quelli che veramente meritano !

[@Junior_Kula]

I've been waiting for so long for you to visit and show Luciano's work! Definitly I'd say right the hell now! But perfection can't be rushed.

[@thisisnotapipe6878]

Wow in every direction. I’ve watched this chef many times on Italia Squista Channel. In the 80’s as a prep cook, I was taught always crack eggs on a flat surface rather than a edge… for less she’ll fragments. Thank you, Chef!

[@vincenzosplate]

Ah, the classic egg-cracking wisdom! 🍳🔨 It's all about those little tips that make a big difference in the kitchen. Grazie for sharing your experience! Chef's got skills! 😁👨‍🍳👏

[@blackened4me]

I personally do not like Carbonara pasta but I thoroughly enjoy listening to Vincenzo break down what is going on and adding suggestions to help people at home that may otherwise feel intimidated to try some of these dishes. As an aside, I was hoping this would be one of his more humorous constructive criticisms but alas, the Chef earned Vincenzo's respect.

[@aris1956]

What you expected you could expect from a chef like Gordon Ramsay, or some other British or American chef, but not from the king of carbonara in Rome, Luciano. From Luciano, Vincenzo here can learn many things !

[@blackened4me]

@@aris1956 Gordon Ramsay is a successful TV Chef and made his fortunes by being one the most obnoxious foul mouths on TV. He is an entertainer for some and I wouldn't place him in the upper echelon of great Chefs of the world.

[@rickjensen1480]

My grandmother used to make this dish all the time when I stayed on their farm when I was a boy. I just made it for the first time in about 30 years a couple of nights ago. Because my memory was poor, I went online and found Vincenzo's video on just how to make this dish. I had real trouble gathering the ingredients. In a city of one hundred thousand people, in the USA. It took forever but I finally got it done. Thanks Vincenzo, it was so good. Many fond memories too.

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@vincenzosplate]

It means a lot to me to know that my content brings a smile to your face. I try my best to make my videos informative, entertaining, and inspiring. I want to share my love of cooking with the world and encourage others to get in the kitchen and try new things.

[@leightoncooke]

Luciano is truly inspiring, and I hope to pass by his restaurant one day. I agree with you about grating the cheese smaller at home, Vincenzo, just to make it easier to mix. This was a video Picasso.

[@MichaelSacamos]

This is what I'm talking about "The King Of Carbonara" himself, Luciano Monosillo reaction. Good Job VINCENZO'S PLATE... 😎😎😎

[@GlobalGeorgeIR]

I was raised in Rome and I've been to Luciano's restaurant a couple of times with friends and it's exceptional. Definitely worth visiting if you have the opportunity.

[@martecoronel]

His "trick" with the carbonara sauce is very similar to a hollandaise, only instead of butter, Luciano uses the guanciale fat.

[@vincenzosplate]

That is the best way to make carbonara!

[@PanamanianMan317]

I remember he did a collab with Alex (the French KZbin cook) as part of a collab with Italia Squisita. Alex was doing a whole series of videos dedicated to pasta and Carbonara.

[@Atztec1]

I love how carbonara is for Italy the same thing like for us in Austria is the Viennese Schnitzel, it can always get better then you think, but for it to get better then you are used to, you need the right ingredients, right temperatures and even the right Times of the Tides. If one of them is off, you can eat it, but you wont be satisfied enough with it. There's a reason why Austria loves Italy for its Food Culture and why there are many really good Pizzerias in Austria, with Stone Oven Baked Thin Crust Pizzas. Love ya, neighbour

[@verdrin7107]

I'm glad to see you reacting to something great for a change, must be a breath of fresh air after... some recent videos I won't name here. I can see why he cuts the strong flavour of pecorino with a milder cheese like grana padano, but for me I'll always use pure pecorino. It's just so much tastier than parmagiano even

[@san1122222]

I'm not Italian myself but am originally from south Europe and have many (real) Italian relatives and friends and have been in Italy for long stays etc many times. While i prefer cousine of my homeland, i have respect for Italian as well since it does same thing: it's a no-bs" food. Simple, easy, foolproof. When I see people taking traditional recipes and twisting it, sorry but it's not traditional. Call it what you want, but just like pecorino made from cow in Japan is not pecorino, it's not pecorino. Simple. Why he removed pepper: look how he does the guanciale, he sears the hell out of it. You don't want pepper in there when you do that, that simple. If you do it nice and slow, keep the pepper, it won't burn. In old times NOTHING was thrown away, especially by the carbonari who probably brought this dish Rome. To work hard, you need energy! While i respect his way and other variations, i would honestly at this point protect the name by law. Please don't massacre something so simple. I am sure it tastes like heaven, i have eaten some amazing carbonara in many places. But really, simple, easy dish, don't fix what's not broken.

[@duckadence]

Luciano makes everything look so easy. When I was learning how to make cacio e pepe, he made it in a stainless steel pan like it was nothing! He made it look so easy I thought I could do it too. Many pans stuck with cheese later, I finally did it...

[@gemofamara92]

I feel like every professional chef says that cracking an egg on a flat surface is the safest way to do it, then every time I try the white gets all over the counter. I'm apparently missing some magic skill they have.

[@monikadeinbeck4760]

I tried strips and cubes and strips tend to become very dry, while cubes can be crunchy outside and still juicy inside.

[@dubravkovitlov3213]

Congratulations Vincenzo. You’ve admitted that someone is great king of cooking. I agree with you. There are plenty kings of cooking. Thank you for the tips 🎉🙏👍

[@vincenzosplate]

When I see chefs that do a great job the least I can do is to appreciate them 😊🇮🇹

[@CaptainHindsight-xo7yx]

The best carbonara I had in Roma was at La Fata Ignorante circa 2015. They used to be located just next to the Pyramide train station, though I believe they moved locations a few years ago. It was absolutely amazing. Incredibly creamy, perfectly cooked guanciale lardons. One of the best restaurants I visited in Roma.

[@vincenzosplate]

Sounds like a true carbonara gem in Roma! 🍝🇮🇹 Creamy perfection and top-notch guanciale - that's the dream! 🤩✨ I hope they're still dishing out culinary magic in their new spot! Grazie for sharing this delicious memory! 😋👍

[@meTWO2323]

From their website: "The ignorant fairy is a restaurant and a cocktail bar, with a panoramic terrace overlooking the Opera Theater square"

[@CaptainHindsight-xo7yx]

Yes, they are still going strong! They are now just SW of the Piazza della Repubblica. Absolutely amazing food. Check out the photo gallery on their website and you'll see what I mean. Thank you for all of your amazing videos! I learn most of what I know about Italian cooking from my Nonna, but I always learn something new watching your videos. Keep up the great work!

[@FurduiAlexandru]

I was there and I can say I eat the best carbonara ever ! He also has some amazing employees . Try also the special smoked negroni cocktail , together with the dish.

[@LeonardoMarchese]

I met Luciano and tried his carbonara and as a guy who lived in Rome for 10 years, i can guarantee this guy raised the bar up. Here in Australia I can’t find a good Guanciale and yes i need to add a bit of olive oil while cocking as per Vincenzo suggestion! Grande Vincenzo, sono tuo paesano e ti seguo sempre!

[@michaelwilson7893]

Looks great. I think the recipe you used in Rome is not only tasty, but it's probably a little more accessible to your average home cook. No special techniques, no added utensils or pots and pans. Simple and delicious.

[@xichen1565]

i personally enjoy using the guanciale oil in the pan to stir fry the al-dente tagliatelle first (yes i prefer this type of pasta due to wearing dental braces at the moment) i also typically do the final mixing part with medium heat until there is almost egg bits appearing and i immediately add the pasta water to cool it off for creaminess. i find this sequence of operations can produce the most amount of cream, the guanciale oil frying the noodles a bit brings out additional flavour, the egg white flavour is less pronounced when its under medium heat for a while. and yes, pecorino all the way (luckily in toronto the pecorino is somehow cheaper than parmigiano reggiano😂)

[@CBEEBLE]

Luciano Monsilio comes across as very humble. There’s no ego. His genius is the precision of his method, it’s well thought through and of course by default allows the ingredients to shine.

[@LiefLayer]

I agree with you on salt. I started to cook with less and less salt because everytime I cook there is one or more ingredients that will give a salty flavour and most of the times I like to use more of that and less salt (like you said, more pecorino, zero salt on the pasta water will work on carbonara, because there is also the guanciale... and pecorino and guanciale fat will cover the pasta). Furthermore, since I started to cook with less salt I feel the more delicate flavors more and some are completely covered by the salt. There are some recipe where salt is crucial (I love it in bread and in most beef recipes), and I always use a pinch in sweets... But at the end of the day salt is a tool that can both enhance the flavor or kill it. Using less salt is a way to learn how to make good food without abusing the most used tool.

[@LiefLayer]

Personalmente parlando vado per una strada un po' più semplice con la carbonara. 3-4 tuorli, parmigiano+pecorino (grattati fini)+pepe+guanciale o pancetta (a seconda di quanto la voglio forte) con un pochino (non tutto) il grasso di cottura, scolo la pasta ma non del tutto, mescolo. Il calore residuo della pasta fa raggiungere temperatura ai tuorli, avendo solo tuorli il mix resta molto cremoso, solitamente non necessito neanche di aggiungere altra acqua di cottura (anzi una volta ci ho provato ed era troppa... ho poi aggiustato aggiungendo più formaggio). Potrei anche farla come dice lo chef (con un termometro, in fondo costano poco e funzionano molto bene), ma dal risultato mi pare che la cremosità sia simile e mi pare che ci sia molto più lavoro da fare in quel modo. Di buono c'è che con questo metodo può evitare di grattare il pecorino finissimo perché mescolando un po' di acqua di cottura prima (con temperatura sotto la soglia di fusione del pecorino) il pecorino inizia a formare la cremina ancora prima di toccare la pasta calda e il tuorlo stabilizza anche bene... Questo significa che anche se non gratta fine ottiene comunque un buon risultato. Ma la cottura a bagnomaria ha lo svantaggio che è molto facile fare errori, in particolare con i tuorli. Mi è capitato un sacco di volte (prima di trovare la tecnica più semplice) di sottovalutare il calore della pentola e cuocere un po' troppo i tuorli (in particolare nel momento cruciale in cui la pasta viene inserita)... Con i tuorli a freddo il caldo della pasta semplicemente si abbassa sempre sotto il punto critico per tempo, con i tuorli già a bagnomaria è davvero dura azzeccare il momento giusto. L'altro vantaggio di questa tecnica è ovviamente poter aggiustare in caso il liquido sia troppo la carbonara in modo che sia sempre cremosa al punto giusto... infatti vorrei imparare quella tecnica prima o poi perché comunque poter restringere la crema di tuorli grazie al calore ti da un controllo in più che di norma non hai.

[@serkanipek7483]

I like your 2023 version with egg yolk, but I also mix pecorino with grana padano like luciano not because the pecorino is too salty (I'm turkish and i can handle that) but because i like it that way. I also think it is interesting that it was more easy to find guanciale in Istanbul bul than copenhagen. Because the majority of Istanbul are muslims

[@johnlanglois4384]

We were in Rome and went to Luciano’s last month. I am happy to say it is well worth going. Fantastic Carbonara. Like Vincenzo said, Carbonara is very personal and I could not say which is my favorite in Rome, but Luciano is certainly in my top two !

[@eileenc813]

I love you SO much Vincenzo! You make my day. I just returned from Italy. We live in Florida and yes I saw the lady with the seafood casserole 🤮. You are hilarious and educational. The best!

[@leonardarsenescu1474]

@vincenzosplate : Chef, we all love your recipes and, if I may, a quick tip: when you put bacon/guanciale from general store, put a lid on the pan for 2 min ( 1-3 min depending on qty) to sweat a bit, remove the lid. The moisture will allow to render the fat more easily, whiteout getting too dry, but crispy. As per technique... it looks like very much the technique of Hollandaise sauce or from any egg based curd, but a very interesting approach! I will definitely try at home. But, Thank You for this very good video! (LE: also the pork breed is relevant, of course....)

[@AmyLSchulte]

Love all the small differences in the Carbonara videos you’ve done and learning new techniques. Tonight will be my Carbonara night. 🤤

[@PomazeBog1389]

Enjoy!

[@vincenzosplate]

Good luck, I'm sure you're gonna nail it! 😉😊

[@nigelbyrom8189]

Completely agree with you about cutting the Guanciale into strips, I ate at Lucianos back in August and although the carbonara was really good the larger chunks were just a little overpowering for my taste

[@CufflinksAndChuckles]

You're absolutely right about the bain marie method being an inefficient method when you're working on a line in a restaurant that seats like 100+ customers. But that's only if you have one double boiler out for each customer who's ordered the carbonara. I imagine that if, for instance, 10 people order the carbonara, I'd get a pot and bowl big enough to temper 10 orders worth of eggs, pasta water, and pecorino, all at the same time rather than getting 10 of each pot, bowl, ladle, and ingredients. That said, I love this dish and it's a little harder to make the first 10 or 20 times. I find that this channel helps with my lack of experience because I'm not a native Italian!

[@vincenzosplate]

Got it! Smart move for efficiency in a busy kitchen. Happy cooking and keep enjoying that delicious carbonara. And thank you for the insights, I appreciate it!

[@JLPetter]

Would be great to see the two of you together in the kitchen. Luciano is really next level!

[@vincenzosplate]

Cooking with Luciano? 🍳👨‍🍳 That would be an epic collab! The culinary sparks would fly for sure! Who knows, maybe one day it'll happen! 🔥😁👌

[@victorsperandeo3609]

Thank you Vincenzo great video.

[@vincenzosplate]

Glad you liked it! I hope this was informative for you.

[@johncoffey8645]

Looks delicious! My wife loves this type of food. I just can't tell her I watch these videos. She'll want me to cook more and more!😂

[@vincenzosplate]

Haha, your secret is safe with us! 🤐🍝 But hey, surprising your wife with a homemade Carbonara could be a delightful way to show your love! 😉💕👨‍🍳

[@mikenelson7894]

It’s a beautiful Carbonara. The different nuances of the different methods make each experience delightful. Makes me want to go to Rome and indulge 😊

[@josiemorgan5401]

This looks so delicious thank you for sharing my dear friend 😊🤗👍

[@vincenzosplate]

You're very welcome, dear friend! 😊👍 So glad you find it delicious. Keep enjoying those tasty recipes! 🍽️👨‍🍳

[@mdleweight]

I watched Luciano's video last night and wondered what Vincenzo would say. I started making carbonara at home during a trip to Rome last Dec. and have made it five or six times since. I definitely will try the Bain Marie technique.

[@Csibu89]

My aunts are farmers, and they grow first class bio red paprika to sell to Austria, and also to use for drying and grounding for red smoked paprika spice. They also have quite a few chickens at their house, and as they grow the paprika the ones that don't have the perfect color or shape are usually the ones that get used for the ground paprika, but even those are separated into two different batches. Ones that aren't the very best(i wouldn't use the word the "worst" ones, even the stuff they put aside as not perfect quality are amazing), they eat themselves, gift to family, and the rest is fed to the chickens. Their chickens therefore produce eggs, that have this amazing dark orange yolks, with even a slight flavor note of red paprika. The amazing freshness and fruitiness of the paprika shines through. The best eggs in the world. I made carbonara the other week, used the eggs they gifted us, it was the most amazing carbonara ever. I too used pecorino romano DOP mixed with grana padano 50/50.

[@sesvid]

He almost makes a hollandaise sauce. He substitutes the butter with the cheese mixture and the fat of the guanciale. Genius!!! Ps: The bain marie and the 65⁰C, just like for a hollandaise or béarnaise sauce, are important to make the sauce bind and get extra creamy. Not much to do with hygiene. 😉

[@gfer66]

You're right. 65°C is near egg coagulation. The bain marie at this temperature makes the egg more dense/creamy.

[@danruocco9200]

The reason to remove the pepper is for burning reasons but also because the meat has a long dry aging process, during that time the pepper part is exposed and no one can be sure that insects or something got there. Also the reason for the bagnomaria is to make the egg mixture safe. It also helps perfecting the consistency

[@robinrydberg4093]

WHY IS IT SO DIFFICULT?! I am from Sweden, I've been to Italy 1 time, my way of cooking carbonara is: Boil water > Salt when boiling to avoid lowering boiling point > Add pasta > New Pan > guanciale but if you can't find it then pancetta > medium heat > let the meat sweat while waiting for pasta > good time to mix full egg + cheese of your choice, I love pecorino but my wife hates it so we usually end up with a mix of parmeggiano and gryuere.. Strain the pasta when al dente(you need to feel as if the pasta is not quite done, as if you need to bite through it) > Put it back into the stew or saucepan you used earlier, add the cabonara mixture and stir it together wihout any external heat sources. The most important part is when you add the egg/cheese mixture to the meal: NO HEAT! Only residual heat is ok otherwise the cheese will clump up/scramble

[@liamblake937]

Ive made both of your carbonaras and i think they are both delicious. Monosilio’s incorporation of some grana padano in the sauce gives a depth and softness that i really appreciate, but I prefer your approach to cutting and cooking the guanciale. I guess that I have taken a bit from both of your recipes!

[@toriless]

In America we call that technique tempering the egg, you can also place the bowl in another bowl of hot water or use the placing it over technique you recently use to temper the egg. You just need to get the to about 100 to help avoid scrambling. It is similar to when you add some of the cream you are heating (for ice cream) a little at a time before putting them in the cream.

[@jmnzdomingo]

Went to his restaurant 2022 and it was delicious that carbonara is 10/10

[@HW.0029]

I tried all the 3 cheeses Parmigiano, Pecorino and Grana Padano and all possible combinations before. My favourite is Pecorino + Parmigiano/Grana Padano. I think Pecorino alone is a bit too salty and Parmigiano/Grana alone lacks the saltiness while together the Parmigiano/Grana adds a bit of sweetness into the dish. I feel that either Parmigiano or Grana doesn’t make too much of a difference when you mix it with Pecorino when making Carbonara, in the end I feel like the difference is negligible. It comes down to cost and Grana is half the price of Parmigiano where I live. So I go with Pecorino + Grana most of the time. That’s just me, sorry for my weak genes.

[@Zwiles404]

This video brought a tear to my eye with how beautiful and creamy this looked.

[@vincenzosplate]

Oh, I'm so glad you enjoyed the video! 😢🍝 Creamy carbonara has a way of touching the soul. It's pure Italian comfort food! 😄🇮🇹👌

[@fantolaus]

What a marvellous video, this is, Chef....congrats from Italy! Anyways, I hope you don't mind, Chef, if I dare to give my humble vision upon carbonara, as I'm a "carbonaraholic" and I've been continuously developing my very own recipe since tens of years. 1. I, personally, can taste the difference between pasta cooked in salty and unsalty water, even if the sauce is saltier to compensate the lack of salt of the pasta. So, I'm gonna go with Chef Monosilio on that. 2. Other than that, it must be said that a younger Pecorino Romano cheese could result a little "sweeter" and softer than an older one (also contributing, by that, to get a creamier sauce!); that's why I prefer using the younger one with salted pasta: generally, the younger the pecorino romano, the saltier the pasta water. 3. As for the cheese, I'm with you: NO GRANA, ONLY PECORINO, but..have you ever tried using other pecorinos other than the romano? Amatriciano, sardo, nursino...used at the perfect aging time, they're amazing as well! 4. I understand the need of getting more fat from the guanciale, outside Italy, but I'd stay with pork fat (lard, for instance) instead of adding olive oil, a completely different fat in structure and taste. 5. Personally, I take away the guanciale sweat from the pan, as soon as it comes out, putting it aside, in a bowl. This way, it doesn't burn or not even get "colored" and all its taste and transparency are left intact: it's such a pleasure to watch! 6. When it's done, I put the guanciale in a bowl covered with kitchen paper to dry it and make it even crunchier. 7. Only yolks, also for me, in the carbocream... 8. I toast the pepper grains in the pan before starting to cook guanciale, so that it releases all its aroma. Then, I crush it aside with a mortar, before using it 9. The last couple of minutes of cooking time, I transfer the pasta into the pan and finish to cook it (risottatura, help me with this in english) with an emulsion of starchy water and guanciale sweat... and a pinch of pepper: it gets an unbelievable flavour!

[@kugel1]

Vincenzo Beautiful video as usual. Really like the analysis. I also want to watch your opinion on Alex the cooking guy pasta series.

[@peterzeman2749]

I like the one where you use the whole egg. That is the first method when I actually got it right. First time I ate carbonara when I was skying in Italy and I fell in love with the dish. Since then I wanted to be able to make it at home. After many failed attemptes I finally found your video and got something I was happy with for the first time. Since then I watch your channel. Btw, I also tried Luciano's way as well. But at home I use the whole eggs. Using only yolks is maybe more suitable for a restaurant.

[@vincenzosplate]

Grazie mille for sharing your journey with Carbonara! I'm thrilled to hear that the method with whole eggs worked well for you and brought that authentic Italian flavor back into your home kitchen. It's always special when a dish holds memories, especially from a place like Italy. I appreciate your support and love having you as part of our cooking community. Feel free to explore more recipes or ask any questions. Buon appetito and happy cooking! 🍝👨‍🍳✨

[@attiliobalam2461]

Many foods are reprocessed in various parts of the world. In the end everyone develops their own recipe, but real carbonare is made without egg white. Bon appetit from Italy

[@peterzeman2749]

I am just following Vincenzo's recipe from a previous video. He said it was authentic to use whole eggs. Nevertheless the main reason I use whole eggs is that I do not know what to do with whites then. I do not reallly make sweets, which would be one use for them

[@kristianj1977]

Every time we gonto rome the first meal my partner has is carbonara at tretoria luzzi. However, im here again today, because i bought home pecorino, guinciala and other ingredients including truffles. But tonight i will am making a carbonara for my partner, and i am trying to perfect my own version also. Love all your work and videos 😊

[@JeffKorst]

I was just there 7 Oct and it was fantastic! For me, I very much like the cubed Guanciale - the outside very crispy, and so tender on the inside. I'll try your spot in Trastevere next time!

[@robertp457]

I went to Luciano’s restaurant just over a week ago and the carbonara was amazing, it was so rich. I was so surprised by the cacio e pepe, it was the best pasta I ever had.

[@aris1956]

Luciano is not only the king of carbonara, but he is also the king of cacio e pepe ! His method for making cacio e pepe is foolproof !

[@maksa.v4]

When I went to Rome in April last year Luciano's was actually the most important thing to visit on my list. Didn't dissapoint.

[@basvannoort4289]

Saw his video with alex the french guy, and I was waiting ever since for you to react to it. I really like the bien marie part, its a little different!

[@moonbeamskies3346]

Looks outstanding. Just think how most people will never get to try this.

[@vincenzosplate]

Absolutely! 🤩🍝 Carbonara is a true Italian delight, and it's a shame not everyone can savor it firsthand. But hey, we can still enjoy it together through videos like this! 📺🇮🇹😋

[@frankieboy5859]

Lucianos Carbonara is simply the best I ever tasted and made. Nothing ever came close to it.

[@aris1956]

The same goes for cacio e pepe !

[@draxxusk1131]

I made carbonara for the first time, and thanks to your many videos is turned out really well. I wasn't able to get guanciale, but i used pancetta instead and my family loved it.

[@laurapedro1286]

Fantastic video reaction

[@vincenzosplate]

Glad you enjoyed. We have more reaction videos, that I'm sure you're going to enjoy. It's highly informative and entertaining.

[@shiftstart]

Vincenzo, you may have another option to avoid using Extra Virgin Olive oil. I use any surrounding fat that I cut out in a long strips to melt and create extra oil before frying my Guanciale strips. You also cut down on time in the cooking. The excess hot oil is also used for my raw egg yolk to sterilize.

[@vincenzosplate]

Great tip! 💡🍳 Utilizing the rendered fat from guanciale is a clever way to infuse that rich flavor into the dish. And sterilizing the egg yolk - very thoughtful! Thanks for sharing your kitchen wisdom! 👨‍🍳👍😄

[@raducora7159]

Luciano is so easy to follow even if you don't speak Italian at all. I've been in a pasta rabbit hole for the past few weeks, and the AOP that came to suit my taste the best is a mix between his recipe and yours 😋

[@vincenzosplate]

That's great! I'm glad to hear that you're enjoying Luciano's recipes! He's a great chef and teacher, and his recipes are always easy to follow.

[@Rob_1689]

Ever since a saw Luciano use the ban Marie to make the sauce I've been hooked on that method.. I set my bowl in a pot of water set at 140 (I use a sous vide machine to keep it at exactly 140) and I get super creamy rich carbonara

[@vincenzosplate]

Wow you surely are a pro at making Carbonara! Keep up the great work! 🇮🇹🍝

[@Rob_1689]

@@vincenzosplate Mille grazie!!! (now to get language skills up 😎)

[@Pichouette]

That looks incredible. Now I'm hungry 😢

[@vincenzosplate]

Oh yes, Luciano is a master 😍

[@MVM600RR]

We were at Luciano’s restaurant last summer. Loved his carbonara dish (had to try it after watching Alex’ YT vids about it). BUT: we tasted at least 1 secret ingredient that he is not showing in the videos on his carbonara recipe. We got it confirmed from staff that this ingredient is present in the dish. I don’t know exactly how it is applied, but it is applied to the guanciale. It is a spice and I believe it is also used in pasta dishes around Sicily: cinnamon. Go to Luciano and try and taste the dish. His guanciale was the thing that stood out for me. Never tasted something like it. Yum.

[@ScrewingwithScammers]

I love your 2021 recipe the best!! I made mine using the 2021 version and it came out amazing.

[@thealrightchef2800]

It's hard to make on a restaurant scale yes, he uses the blender method on a more intense restaurant level, adding the components in the sauce into a high-speed blender with a starch slurry, so he has an unbreaking, emulsified sauce that he can use with the carbonara for every order. This shown in the video Vincenzo is reacting to is his at-home method. I believe Vincenzo reacted to Babish using the method based off of Luciano's method, but Babish didn't execute it as well as Luciano did.

[@toddchaddon4249]

I first heard about him on Alex, French Guy cooking YT channel. If I remember correctly, he cubes the guanciale so there is crisp on the outside and still chewy in the middle. I would love to try his carbonara in person someday!

[@vincenzosplate]

Ah, Alex and his guanciale cubes! 🥓 the carbonara is a must-try. Hope you get the chance to savor it someday! 😄🍝

[@Chzydawg]

Basically his egg mix is like an Italian hollandaise, he makes a sabayon and then adds guanciale fat to it. It's not at 65 to make it safer, it's because egg yolks cook around that temperature, any higher and it splits, too low, it also splits. Very interesting way of doing it. Makes sense as well. By doing it like that he can also incorporate air and make the sauce lighter too whilst also preventing scrambling/splitting. I might try it like this next time. Holy dooly though, a full ladle of guanciale fat, haha, going to need to have a nice walk before and after that.

[@Macattack1338]

Other than the giant Guanciale-bites you can see how Luciano has inspired Alex! Looks great!

[@Voguish.by.j]

I ate at Luciano’s restaurant and had the Carbonara. It was the best i’ve had tried. Every Carbonara dish he made looked exactly like this.

[@RhodeIslandWildlife]

Looks spectacular. Still searching for pork jowls, there's no guanciale in New Mexico USA. Thank you.

[@atabac]

Looking forward for interview with Luciano. He also makes his own dried pasta for his restaurant, something that might be interesting if he allows.

[@vincenzosplate]

It would be an interesting and valuable experience for sure! 😊

[@timtheconjurer]

Luciano's carbonara looks amazing, and with his attention to details, i know it tastes great. Ill be back, gotta go follow him to learn more.

[@timbucktu5141]

Because of request and the closing of a Italian shop, in my home town Dresden a butcher starts to produce Guanciale after the Italian recipe. They as well provide fresh produced burger meet and they deliver it to the local burger stores

[@allanparapuram548]

We ate there in June this year, fantastic restaurant and the carbonara was next level. Definitely worth visiting

[@ruffshots]

I love the respect in this video for an actually talented chef, as opposed to a certain British TV "chef". Lots to learn here, though as others have pointed out, the egg temperature is for the exacting texture more than pasteurization, but he's also tempering the egg so as not to scramble it. One bit of sad news, I'm headed to Italy next February, and I looked up Mari Maritozzi, and they seem to be now permanently closed! Their carbonara looks amazing, but I guess I'll never get to try it.

[@vincenzosplate]

I'm really glad you appreciate the respect for the craft in the video. It's always refreshing to learn from a talented chef who values their art. And it's a shame about Mari Maritozzi; it's disheartening when places with such promising dishes close down. If you're still on the lookout for a fantastic carbonara in Italy, I'm sure there are plenty of other hidden gems waiting to be discovered. Safe travels and enjoy your culinary adventures in Italy next February! 🇮🇹🍝😊

[@stephengardiner9867]

I have never created a carbonara but when I do, I will very likely cut the guanciale rather smaller. This recipe looks good, perhaps a bit more involved than some others but nothing that cannot be done in a kitchen at home. Well worth a try!

[@vincenzosplate]

I'm glad you like my carbonara recipe! It is a bit more involved than some other recipes, but I think it's worth the extra effort. The guanciale is a key ingredient in carbonara, and I think cutting it into smaller pieces helps to release its flavor and fat into the sauce.

[@ingeradios]

I agree. Strips gives you the mix of fat and meat in one small piece. Adding pecorino cuts in the fat. Chunky guan kale preserves more fat and mixing pecorino with grana padano allows fat to overpower the taste of fat

[@Melpheos1er]

On my first two traditional carbonara I remove the cured part of the guancale but on the subsequent ones I kept it and it's far better to leave it on. You obviously must put less pepper in your pasta and also you need to clean your pan from the black burned bit you will find in the released oil.