Alex brought me here

@fridolinweigert8334

2 жыл бұрын

Okay

@grumpedcat9374

2 жыл бұрын

Me too! Alex the French Guy!

@em1860

2 жыл бұрын

Yesssirr

@HoangAnh-sw6be

2 жыл бұрын

Me too

@Dawnhun1er

2 жыл бұрын

I just made it. It’s really nice but I’m not sure if I put in too much cheese. The consistency was perfect but it just was a taste explosion of cheese, umami and pancetta (could not find guancale). But I did use monograno matt spaghetti. The spaghetti turned out Al dente after cooking them 7 minutes before moving to the bain-marie 👍🏻😀

La Carbonara Luciano Monosilio in Rome 200g/7oz Guanciale 4 egg yolks organic 30g/1oz part grana padano cheese grated (parm reggiano as substitute) 20g/.7oz part pecorino romano cheese grated 2g/.07oz black pepper 280g/10oz spaghetti Fry guanciale in dry pan, let cool to room temp. In bowl wisk egg yolks, pepper and cheese. Cook spaghetti and add to pan with carbonara sauce and 3/4 ladle of pasta water. Stir and cook over bain marie until thickened. Add guanciale. Serve with more cheese and pepper. The above recipe reflects the recipe card shown, but in the video he uses 3 egg yolks, one handful of grana and 2 handfuls of pecorino.

@MrRbriano

Жыл бұрын

In another video he uses more grana than pecorino so it's confusing

I translated the recipe from the card he gives out to English. I noticed he doesn’t mention the bain-marie technique on the recipe card, and he adds the fat from the guanciale to the egg/cheese mixture, which isn’t mentioned in the video. Also the recipe calls for less cheese than he shows here but one more egg, leading me to wonder if he’s not adding the pork fat into the cream in this video, but instead just adding less cheese to more egg and getting similar consistency. Ingredients: pause video at 7:10 Recipe: Cook the pasta in boiling water as indicated on the package Brown the guanciale cubes until crispy on the outside and soft on the inside In a bowl, whisk the egg yolks with the Parmesan cheese, the Roman pecorino cheese and the fat obtained from the browned guanciale Let the obtained cream rest Once the pasta is cooked, mix it with the cream, ground pepper and cubes of guanciale in a bowl, adding a little hot water and stirring until everything is creamy Finish: Serve the pasta, grate the remaining pecorino and finish with minced pepper. Serve at the right temperature which should not be hot or boiling but lukewarm.

@filmntvguy1977

2 жыл бұрын

Recipe says 30g grana, 20g pecorino but he says 1 part grana, 2 parts pecorino.

@rxw5520

2 жыл бұрын

@@filmntvguy1977 yep 🤷🏼‍♂️

@bastianmaoro8278

2 жыл бұрын

No salt, 2 hands of pecorino one hand of grana, grana it's less expensive cheese but a really good cheese!

@shawngadwa269

2 жыл бұрын

Unfortunately he doesn't really say what the actual recipe is. It's more about the technique. There is no way for 280 grams pasta he is only using 50 grams of cheese. He does have a video of him making it where he says 20 grams pecorino and 30 grams grana for every 50 grams of pasta. Basically a 1:1 pasta and cheese ratio. Ultimately you can use whatever ratios you prefer and cook it this way

@basicstickfigure1087

Жыл бұрын

@@filmntvguy1977 What he did in the video, was the opposite of what was on the recipe card. (for cheese amounts)

Very thankful for Luciano sharing this absolute masterpiece. I just got back from Rome and I had the best Carbonara I ever had in my life; IL Duca in Trastevere. I was determined to do everything in my power to make it as identical as it could be. This video is a great example! Grazie Luciano!

I love this dynamic duo! I hope you two make more collaborations! Loving the vibe, the good laughs and amazing food! Kudos to you Margarita and Luciano!

Looks like gold! BRAVO 👏

Bravissimo Lucia'!!! Veramente un spetaccolo!!

Mixing it in bain marie actually improves the result by A LOT. This is by far the best tip I've seen about making this dish, which is one of my favourites to cook at home

@davepalex

2 жыл бұрын

True! I just made it using this technique for the first time tonight and it came out great. Before I cooked it the more traditional method.

@mickeybee

2 жыл бұрын

This technique looks game-changing. That sauce looked incredible. Definitely trying this!

@TheF174

2 жыл бұрын

So when does he add the oil from the guanciale?

@LeonardoAlves-vj8kl

2 жыл бұрын

@@TheF174 You can add it just before you add the pasta. Works for me at least :)

@dededede9257

2 жыл бұрын

@@TheF174 in a other video Luciano add it after put pasta in the bol

Looks amazing

Excellent!!!

Gracias Luciano my spirit brought me over to this video 😊

Beautiful food, love, and showcase!

Looks fantastic. Wish I would get to visit Luciano one day….👍👍👍👍👍

Masterpiece!!!

Oh my goodness, I am inspired to cook and eat🎶🎶❤️🐈🐾

I did this on the ban marie it was delectable

I can get all of this, I will try it in the future

I need to visit this restaurant, genius

Awesome! Maybe some day.

Thankd to you video, and my love for carbonara, my wife and I have reservations at his restaurant on 3 September!

That's interesting, he changed it so he can fully control the fat, creaminess, salt and pepper. That's perfect. The different color from the special egg yokes is also interesting.

@SuWoopSparrow

2 жыл бұрын

That is just common in European eggs. Chickens with a natural diet tend to have more orange yolks naturally, but you can also feed carotene containing foods to chickens to get the color, but a natural diet tastes best (chickens are omnivores, not herbivores).

@thecaptain5026

2 жыл бұрын

@@SuWoopSparrow I've never seen yokes that color. And I'm in the EU.

@SuWoopSparrow

2 жыл бұрын

@@thecaptain5026 Thats surprising. Ive had it in France, Spain, Portugal, Italy, Croatia, Germany, and sometimes in Sweden. For some countries its more rare in grocery store eggs.

@cfuzzkennedy

2 жыл бұрын

Most of the yard eggs I get from friends and family have a very dark orange/gold yolk. Much richer than what I get from the grocery stores. I was under the impression that farmed eggs have less color than the more natural eggs.

@Oldlard

2 жыл бұрын

Just to add supermarket free range eggs in the UK look like that as well.

Wow, other than the Bain-marie this is how i've adjusted my cabonara too! I also pre-mix the sauce and use Grana Padano! Luciano seems like a very genuine guy

@nakbinbkk

2 жыл бұрын

definitely!

@sharknado623

2 жыл бұрын

You use pecorino, not Grana Padano, usually.

@EliteGi

2 жыл бұрын

@@sharknado623 indeed. My partner finds Pecorino too sharp so I go with Gran, and it works well with a lot of pepper and a cramy sauce using egg yolk!

@123marijn321

2 жыл бұрын

Grana Padano and Pecorino are vastly different. Grana is made from cow milk and pecorino sheep milk.

@kallemertens

2 жыл бұрын

@@sharknado623 yeah, but in the beginning, he stated that this wasnt traditional

Very good guy to share this, makes me want to visit even more

@GHA172

2 жыл бұрын

I visited this place a week ago and at the end of our dinner, when paying, I received a business card with a this carbonara recipe on the back. Was a great experience.

@erikm9768

2 жыл бұрын

@@GHA172 Sounds really nice

I love and miss Rome.

@lillygate401

Жыл бұрын

so do I 🥘🍕🥗h🇮🇹

must be the most impressing version i saw, that cremosita is realy off the charts it even coats the guanciale somuch you can't see it. this is da real deal alora.

Thank you for the tip ( bain marie) . I always fight to get my carbonara warm ( you don’t want scrambled eggs).

I made this two nights ago, cheers!

Nice, this guy is a pasta master.

I love Italian cooks! They are so proud of what they do.

@marks9444

2 жыл бұрын

Yeah, not like chefs from other countries who are super ashamed.

@saltswat

2 жыл бұрын

@@marks9444 Let me know if you ever come to Austin, Texas. We have some great BBQ. I would love to show you some great BBQ joints. One day I am going to Italy to do some touristy cooking classes.

@kenfern2259

Жыл бұрын

@@marks9444 that's saying only passionate cook come from Italy, no other chef has passion for food and cooking. in other 195 countries

Greatest dish in the world...

What a maestro! To the doubters below 1) this is an upmarket/Michelin star version, 2) anyone who can make a hollandaise over a Bain Marie without scrambling it could follow this recipe.

i bougth all the ingredients today and will make carbonara exactly like this super chef....can't wait to try it :-)

@kallemertens

2 жыл бұрын

howd it go?

@madcook6622

2 жыл бұрын

@@kallemertens it was absolutly amazing. actually i bought all the ingredients again yesterday to make them again in the comming week. so fantastic. thanks to the carbonara king :-)

@kallemertens

2 жыл бұрын

@@madcook6622 thats great! if i find the time ill be sure to try it aswell

I love this pasta dish . Delicious and creamy

@SirBender

2 жыл бұрын

That’s what she said

@wm1573

2 жыл бұрын

Just like your momma

@ikvangalen6101

2 жыл бұрын

Including the graded cheese!🤣😂🤣😂🤣🤮🤮🤮🤮

The music is really good too

That was one of the best cooking videos I have seen. Thank you

@iansharp6593

Жыл бұрын

It might be, if the awful "music" were to be removed.

Does anyone have a good idea what to to with the skin of the guanciale which he discards?

TIP: add crunchy guan helle bits on top for decoration...almost in powder is crazy good xf

@Jok3rcccx

2 жыл бұрын

Do you mean guanciale ?

@arkh1730

2 жыл бұрын

@@Jok3rcccx yeah or bacon

I finally found a place that sells gianciale. Gonna try this recipe out soon.

Luciano is such a nice guy

Like Mortal Kombat: "Flawless Victory" for sure

che grande

His version of carbonera is way better than the traditional recipe. Much more flavorful, and interesting.

Maestro, quella padella per saltare a bordo molto alto che usa per la carbonara è magnifica, potrei sapere come si chiama/dove si può acquistare? La sto crecando da tanto tempo e non riesco a trovarla ne online ne in negozi specifici

It matters very little he give the recipe, is the Cheff touch that make the Magic. only few got it , the rest just follow or try copy :) never never will taste the same.:)

And this is how its done!!!

Mama Mia no mushrooms & cream haha???! Thankfully I learned from Antonio Carluccio's brilliant book many years ago but where the heck I find Guanciale in the UK that won't cost an arm & a leg; Pancetta does ok pour moi. This recipe looks amazing.

@TheContiGT

2 жыл бұрын

A large Waitrose usually has Guanciale..... Failing that, it's usually a second mortgage to buy it at Borough Market in London 💀

Do anyone know the name of the pan he uses?

Had an excellent carbonara in London once, all the usual ingredients cooked to perfection, but the black pepper used at the restaurant was so much better than what I use at home (fragrant and tasty)that it made the other flavours stand out even more, so much so that I asked the waiter about it who told the head waiter who told me the were supplied from Italy,

@bus18041981

2 жыл бұрын

That's because also, probably, that pepper was toasted on the cooking pan before guanciale. That's a technique to give more fragrance and taste to carbonara (technique from another recipe: Cacio e Pepe). Next time you cook carbonara try this little secret!

@nicopapaya1791

2 жыл бұрын

i strongly doubt that black pepper came from italy. Best producers are vietnam / india and some countries in africa.

@robinford4037

2 жыл бұрын

@@nicopapaya1791 yes, you are right, also recently brazil, it was considered black gold and was a major trade item in the roman empire and was usually found only in the wealthiest homes. Copy pasted this bit Pepper in Italy As mentioned before, the Ancient Romans were absolutely fascinated by black pepper, and the Venetians and Genoans controlled its distribution up until the early fifteenth century, so it’s no surprise that there are a plethora of traditional Italian dishes which make use of this incredibly versatile seasoning. Perhaps the most well-known of these dishes (to Rome especially) is cacio e pepe, a simple but savory pasta made with sharp sheep’s milk Pecorino cheese and cracked black pepper. While top chefs today have their own overpriced version of this traditional dish, it was originally prepared by shepherds and other populations of poor Romans who always kept their pantries stocked with Pecorino, which doesn’t spoil easily; pasta, an ideal source of carbohydrates and calories; and black pepper, used to generate body heat during cold winter nights. Together, these three basic ingredients create a mouthwatering blend of flavors and source of energy for any hungry wanderer. Another world-famous Italian plate is pasta alla carbonara, which is just as simple and just as savory. In both of these pasta meals, the overwhelming aroma of the pepper immediately stands out, but also adds a touch of heat and roasted flavor contrasted with the less dramatic taste of the pasta. Overall, black pepper is an invaluable staple in the global food market with a rich history deeply rooted in Italy. Although it is easy to take this universal spice for granted, its pungent aroma is enough to make itself known within any dish. You can find basic black peppercorns, extra fancy peppercorns and a vast array of other spices at the Emporio Delle Spezie in Rome, a small yet incredibly well-stocked spice shop located in the Testaccio neighborhood, carrying hundreds of spices from all over the world.

@cant_handle_deeznuts

2 жыл бұрын

@@bus18041981 you are roasting pepper on the cooking pan? wow I haven't seen that on any of Luciano's carbonara, thanks for telling!

@bus18041981

2 жыл бұрын

@@cant_handle_deeznuts Yes as I said, is a technique from another recipe: Cacio e Pepe. But is used also on Carbonara and every time is necessary to grind pepe. Gives a taste boost and more fragrancy. You can see Luciano doing it on Cacio e Pepe kzread.info/dash/bejne/h2iZw7CqhMWqdKQ.html

I have no doubt that it tastes really good, but she reacted before it even went into her mouth and savoured the taste.

Luciano...The King!!!!

in fact is doing a kind of sabayon. Genius !

what a guy

That’s what I want right this minute

U just know it makes sense

i was there 2 weeks ago, did not get a golden card... but the carbonara was amazing!

That's interesting. I've seen videos where he emulsified the guanciale fat into the sauce. And, now I know my mistake when I made it, I didn't know I needed to remove the rind from the guanciale. Good to know. :)

Grande Luciano....

In the video he says ratio of Pecorino to Grana Padano of 2:1. But the card in the end shows 1:1.5

I don't know if i have to love or hate that preparation of carbonara.

@monya0081

2 жыл бұрын

🤣🤣

If this is not the ORIGINAL recipe why isnt anybody complaining?? When people around the world changing the recipe all food experts are flaming the chef!!! :)))) That looks amazing! And very simple.

@TheLifeLaVita

2 жыл бұрын

beside the disclaimer, an original "carbonara" doesn't really exist. Carbonara are ingredients mostly, not procedure. What people complain about, are not different procedures, like in this video, but straight up wrong ones, which aren't bound to this dish in particular but to cooking in general. Adding 200 ingredients that don't go well together and make no sense, burning most of the ingredients midway, destroying the pork, melting the pasta etc etc

@bryanle6749

2 жыл бұрын

Probably has to do with the fact that all the ingredients are still true to it’s predecessor.. can’t stand when ham and cream come into the picture.

@TheLifeLaVita

2 жыл бұрын

@@bryanle6749 yes, carbonara has always been mostly ingredients, instead of an actual procedure

The captions say "au bain marie means to keep materials warm over a period of time". You took that line straight from Wikipedia where it describes a laboratory instrument. As Luciano demonstrates, in the kitchen, "au bain marie" means to heat a pan or another container in a hot water bath.

Mamma Mia!

important thing to mention and very critical, the water you add is better to be from the cooked pasta so the gluten helps bring the whole thing together vs adding simple water.. that will not make it look like that

@rogiervdheide

Жыл бұрын

Not the gluten, which are proteins, but the starch, which is a polysaccharide, and has the ability to bind fat and water.

Does the egg cheese mixture and spaghetti need to be cold to avoid scrambling before warming on Bain Marie?

@sng-

Жыл бұрын

I'm wondering the same thing.

@Edinburgh74

Жыл бұрын

egg and cheese is room temp but the pasta is hot as is the ladle of pasta water before it goes on the Bain marie

the more videos about "the real carbonara" I see, the more I come to the conclusion that there is no such thing like "the one correct way to make a carbonara". Yes, there are some basic rules but everyone has his/her own twist. He is the first one to use2 x pecorino and 1 x Padano. That´s very interesting and I have to try this out!

@brandonr5876

Жыл бұрын

He says it not authentic

@itheuserfirst3186

Жыл бұрын

@@brandonr5876 Yes, but I've never come across a recipe labled the "authentic" version that was the same as someone else's "authentic" version. It's the same with bolognese ragu. Every "authentic" version is different from the last. In fact, one of the biggest culinary cliches you see in youtube videos is the, "Learn how to make the REAL carbonera pasta." Make it how you like. Traditional recipes are not always better. Sometimes they're boring, and sometimes maintaining tradition supercedes advancing a recipe. I will say that his version of carbonera, while labled "inauthentic" is better than any so called "traditional" recipe. It just has more flavor.

😍🤤

That's so intresting. It's almost a Sauce Hollondaise with cheese.

@ronaldfousek8304

Жыл бұрын

I say old chap butter and yolks for Hollandaise sauce.

Lucky luciano

Best carbonara in the world no question!

@davidvasta

2 жыл бұрын

Have you had it?

@RfdMusicOfficial

Жыл бұрын

@@davidvasta I wish.. No, but I mean, just looking at it I have no doubt!!

It is not easy to find guanciale here in the USA. As a substitute I use American cured hog jowl. It is almost identical, but you might not find it outside of the southern United States. Of course, one can use pancetta or lightly smoked American bacon if this is all that is available.

@itheuserfirst3186

Жыл бұрын

Good pancetta, which is not hard to find in the U.S. can also be used as a substitute if you are unable to find it in the U.S. many major metropolitan areas have an italian market somewhere in the city.

Dear Chef Luciano, Could you please tell me the Brand name of your Red Cutting Board, (Rosso Tagliere) and where I could buy it. Thanking you in advance. Laszlo Montreal Photog.

Everybody mixes it...

I wonder how he avoids the pasta from scrambling the egg, considering that he adds the hot pasta directly from the hot water into the egg mixture. I've tried it before and that always ends up in failure. Usually I transfer the pasta to a pan or another dish first to let it cool down a bit before adding it to the egg mixture. I've got the same question about the hot pasta water...

@deefjj

2 жыл бұрын

I’ve had the same issue. Nowadays I let the pasta cool down first for about two minutes and in the mean time I au bain Marie the sauce on the pan with pasta water so it can already thicken. Luciano doesn’t use boiling water I suppose, I think he has special equipment that’s set to 90 degrees Celsius. For the pasta water you should pull out a good amount in a mug at half the cooking time so the water can cool down a bit aswell

@Spura83

2 жыл бұрын

He's using yolk only, which can take much higher temperature than eggwhites, which can be an issue when you're using whole eggs. Personally I like using 1 whole egg 1 yolk per person as to not waste that much food (I can save the eggwhites but usually I end up throwing them out because I don't use them for anything).

@ceecee8757

2 жыл бұрын

Temper the egg mixture gradually.

@backupaccount5332

Жыл бұрын

Also, by the time he’s done mixing the fat into the sauce, it’s already turned into a sort of mayonnaise, or in other words it’s already emulsified (do make sure the guanciale is cool to the touch before mixing the fat). The pasta will be less likely to scramble the egg by then. As for the pasta water, i’m not sure how he does it, so I’m basing my answer on my experience. I wait for a little bit to release the steam from the pasta before mixing it in the sauce little by little.

I've had this... it was the best one I have ever had.... and I've had a lot of carbonaras

@MCAincludeTC

2 жыл бұрын

What made it the best?

@bonazza4483

2 жыл бұрын

@@MCAincludeTC the way it was made

@MCAincludeTC

2 жыл бұрын

@@bonazza4483 bona quanto?

@Eoin_D

2 жыл бұрын

Guancale was crisp and delicious, the sauce was perfect on the pasta... I finished one and ordered another

Interesting he only use yolk. I too have struggled with the low heat cooking to finish it (but also avoid curdling the cheeses), and using the boiling pot of water as a burner is a great idea I must try now. His procedure seems very repeatable for consistency

@davidvasta

2 жыл бұрын

At no point do you use the whole egg? I have only ever used the yolk.

@jokermtb

2 жыл бұрын

@Chris Z saw that too.....either a white was in it, or it was a less than technical yolk separation, as having some white in the mix won't really affect anything......I'd challenge anyone to guess if carbonara is whole egg, or only yolk (if it were truly a blind test)

@JL2670yo

2 жыл бұрын

the method i use that is almost foolproof is taking a table spoon or 2 of pasta water, and mixing it with the yolk and cheese mixture, i finish the pasta with my meat and enough pasta water to ensure it isn't frying. once the pasta is ready, i cut the heat, wait 30 seconds and pour the loose mixture in and mix so none cooks on the pan, always creamy, never overdone, and very easy

@jokermtb

2 жыл бұрын

@@JL2670yo I pretty much do the same thing (I use the entire egg - I can't tell a diff if I only use yolk, no waste is OK with me). It's tricky to get the right feel for the balance, as it relies on a bit of chemistry to go one's way to creamy pasta-land. I sometimes need a little post cheese/egg/starch water heating if it's a bit too wet from excess pasta starch water....Or if I have too much egg...or....

@TheLifeLaVita

2 жыл бұрын

@Chris Z a few drops of white won't change anything dude. It's a carbonara lmao

ci devo andare in tutti i modi, alè Luciano alè

😋🥓💛🍴 Grazie Luciano 🇮🇹 2024

Again, Carbonara without carbon!

Just how they say guanciale makes me hungry

Did he put the guanciale fat from the pan into the egg mix? I could not tell by the video unfortunately.

@Uluqiorra321

2 жыл бұрын

I think he aint use it

@latchodives

2 жыл бұрын

There’s another video of him where he uses the guanciale far to thicken the egg sauce at the end of Bain Marie

Thank you for this great video. It was my understanding that Luciano saves a little of the guancale oil from the pan and adds that into the bowl whilst cooking on the bain-marie. Was this not done as i didn't see it in the video?. Maybe he no longer does this.

@rogiervdheide

Жыл бұрын

4:08

Lucuano do best carbonara in the world is correct

wow the recipe on the card is different from what he did

Why Luciano says 1 part Grana, 2 part Pecorino, but the card says 30 gr Grana, 20 gr Pecorino?

@Daniel-rz8vy

2 жыл бұрын

I think he doesn't quite give the real recipe 😂

Is Margarita a part-owner of Luciano's? She's like the boss in that kitchen!

did he just say "carbonara party" oh my lord

Nice! But wrong définition of bain marie though, it means to warm up a pan or any container with a warm liquid (often water)

@Adam-rn1fy

2 жыл бұрын

No bain marie is that, in france we use it to melt chocolate slowly over hot water like that just a pan or a bowl on top of boiling water

@latchodives

2 жыл бұрын

@@Adam-rn1fy I think Nicolas meant what was written on screen. The chef definitely does a Bain Marie, but the definition written on screen is simply « to keep warm » which is not false but not exact either :)

@davidvasta

2 жыл бұрын

That is what he was doing....there was water in the pan under the other one?

@latchodives

2 жыл бұрын

@@davidvasta that’s what he was doing, but not what was written on screen

I prefer the tradicionale..

How doesn't it come a scramble eggs pasta while using this technique?

OH LA LAA??😅😱 Maybe Mamma Mia 😂

Chef - does basic step to making all carbonara Presenter - aahhh thats the difference

@ChristianRuf91

2 жыл бұрын

Thank you.

@raymondu99

2 жыл бұрын

@@ChristianRuf91 huh?

@MCAincludeTC

2 жыл бұрын

@@raymondu99 thank you

@marcinpiotrowicz5832

2 жыл бұрын

Irony :)

@ChristianRuf91

2 жыл бұрын

@@raymondu99 the first thing I thought when she said this.

I always made it like that? Putting it over water seemed to be the most obvious thing to me.

Banjo merie...no bain marie

Everyone in the world who wants to make a carbonara should first watch this video and then try to make something.

I live in Rome, the most important thing to learn here apart from the personal little tricks of the chef is to find a way, either your way or learned by a chef, to cook the egg at low temperature. That's it. Just avoid at all costs to overcook the eggs. Then from there you can work on the details and make your own variations. For example I put fried onions in it.. you can do whatever.

If Kevin Smith was an Italian chef.

So technically this is pasta in Béarnaise Sauce

Does he pour the fat out or into the sauce? Edit: he pours it all back in i found out.

I’m calling the authorities!

Isn’t the egg yolk still uncooked/raw?

@rogiervdheide

Жыл бұрын

Are you from America?

@DanShaferMusic

Жыл бұрын

@@rogiervdheide 🤘😉🇺🇸

@DanShaferMusic

Жыл бұрын

@@rogiervdheide yes