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 –
Authentic Italy Episode 1: https://youtu.be/vALgnHXujyw
Authentic Italy Episode 2: https://youtu.be/_fTm6LNwUVs
Authentic Italy Episode 4: https://youtu.be/0Qou5ZumfBs
42 Comments
nice, but what will he do if there are 11 orders waiting at the pass?
The real carbonara it’s with cream and mushrooms 😂😂😂😂
Ma che stai affa’ la minestra 😂😂😂😂❤️❤️
Very Good
Dramat😂😂😂😂😂😂
If you put the "pasta water" into the sauce before it was salted, it means noone cooked any pasta in that water, so its not pasta water its just water without the salt and the starch. 🙂
30 min video for a 5 min dish 😅
It's almost funny to see how for non-Italians this chef has shared his intimate culinary secrets with normal people. in reality Italians make it exactly the same way without the need for a chef.
Is it possible to buy the plate?
Creamy is entirely the wrong word in english to describe whats happening to the eggs sauce. He is in truth making a savoury "custard" with them. In italian you might call it "zabaglione". If you tell an english chef to make a custard with chesse , eggs and bacon oil it makes perfect sense. Not creamy at all. Cream is milk based. Although it may look creamy its nothing to do with milk. its just a thickening as the egg yolks start to set and the difference is important. Cream will split, egss will go rock solid. With the eggs you dont let them combine into just one mass. You move them constantly bringing them up to a temperature where the eggs have time to combine the other ingredients and the protiens can break down in a manageable way. Carbonara is pasta with a chees custard. However the guanciloe is very important as bacon wont get you there. Thanks for showing me your technique and though i understand how it works it will now change how i make this dish. Always learning. 😁
I sat in that exact seat and ate his amazing Carbonara this past summer. An experience I'll never forget 😊
I'm soooo hungry right now. That looks delicioso! I can't find a place that can make this that looks as good as this anywhere!
That is ALOT of black pepper
English…fuuuu
ボールにソースに入れてからの混ぜ合わせる時間が予想以上に多くて驚きました。
How come he says 'you don't need a lot of salt for the pasta water' but seemed to use quite a lot to me! Is anyone else able to shed some light on this for me? 🙂
I am impressed. Will try it the way he showed us. Thank you Chef
Freund, Dein Messer ist ne Katastrophe!
Bravo,fatto bene grazie
Dislike porque no esta sano, esto es bullshit.
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!
great thx
No cream, no onion, no garlic. Carbonara exactly as it should be!
ma perchè cazzo parli in inglese????????
The pan is a carbon steel one for those who are wondering.
perfecto👌👌👌🫶🏻
20 minutazos para un plato de espaguetti a la carbonara… Ese plato se marca 8 o 10 mins como maximo. No por estar media hora removiendo la pasta al baño maria te van a quedar mas buenos…
How much is the fish?
Ça doit être🎉 un régal !!!!!
Дуже цікаво спостервгати за процесом поиготування справжньої карбонари,чим можна замінити Гуанчале?
Alleluia finalmente una carbonara senza pasta all'uovo 🙏
Magnifique merci
Looks awesome. would love to try his Carbonara. my favorite pasta aswell.
cooking the sauce on a water bath definitely makes sense, it's the most gentle way of doing it so you don't get scrambled eggs
surprised he didn't go into a cold pan with that meat
Well, a word to the translators: When I last looked, Grana Padano and Parmigiano were two different kinds of cheese.
Pochissimo sale
Gracias delicious!!❤
Thats 200% passion and pure Love for food.
Water has to be salted, but not too much.. Proceeds to throw a whole package of salt into the pan.. 😳
That's not authentic at all it's missing heavy cream.
Pro