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

Hello everyone, I am Luciano Monosilio, chef and owner of Luciano Cucina Italiana, a restaurant located in the center of Rome, our restaurant is famous for a dish called La Carbonara, and today I will show you how to make my family

recipe

, our ingredients are very simple and then we are going to mix all these ingredients we start with the Guanciale black pepper and then the parmesan eggs and pecorino cheese we mix and mix the clean Guanciale cheese it is very important we remove all the black pepper above and behind the skin and then when the Guanciale is clean we start to cut the Guanciale we make small cubes this must be the size of the Guanciale this is very important because we are going to use its fat to cook the Guanciale no do not use olive oil, butter, nothing just Guanciale Ready, the Guanciale is already cut and go to the fire if we have gas we use an iron skillet and use.

On an induction cooktop, you can use a nonstick pan. This is very important to cook Guanciale correctly. We start with the fire. First we put the heat on high so we heat the pan and when the pan is hot... we lower the heat and we are going to enter with the Guanciale and we can hear it starting to fry over very low heat. and while the Guanciale is coo

king

, we are ready to make the sauce with eggs. Now we start ma

king

the egg sauce for Carbonara. In my

recipe

I use only the yolks, and for the red part of the eggs I use one egg per person.

If the eggs are small, I use three, one and a half per person. As you can see in this example, the Guanciale begins by frying the Grana Padano (Parmesan cheese) and the pecorino cheese in the pan. I recommend combining the mixture of pecorino and granapa cheese because pecorino cheese is sometimes very salty. I recommend mixing it with grana padano to balance the flavor and not be so salty. That's why we use 2 parts pecorino and 1 part grana padano to make. Carbonara that we use This pan is called "Bagno Maria" Later I will show you why we use this type of pan.

Eggs with cheese and black pepper look Guanciale should be crispy on the outside and soft on the inside with this fat we make the sauce we put half of this in the egg sauce and then we remove the fat completely and then we can save. the Guanciale now we mix the sauce we add a little Pasta Water To make our Carbonara we use boiling water for the spaghetti and it is very important to add salt but not too much so we add very little salt and when the water boils we add the spaghetti and now We have to wait - 12 minutes, so guys, we're almost ready.

We have three minutes left and then we're going to check the

pasta

. It is very important that the

pasta

is well cooked. Especially for this recipe. We don't make pasta "al dente" because we need the pasta to be cooked well. It should be soft because after showing you how to make Carbonara in "Bagno Maria" we check if we have some boiling water ready and now we will wait for us to cook the pasta in "Bagno Maria" because we have a very correct method like this. temperature we cook the eggs very gently we have to have a temperature of 65 degrees centigrade with this technique the eggs and cheese must be very creamy and then now we add the Guanciale.

The important thing is that the Guanciale is hot. Now it is at room temperature a little more black pepper and then we prepare the dish we decided to make this dish for Carbonara it is a special dish it is not just any dish because in the back there is a recipe for Carbonara the eggs start very creamy and that's it ready Then we finish the Carbonara, we put a little Guanciale cream on top and then we put pecorino cheese and black pepper on top Pecorino cheese and black pepper That's it: Our Carbonara is ready This place is the home of our Carbonara The recipe is special because We decided to make Carbonara in Carbonara.

We try to find a very good balance between Guanciale and pasta in different ways and we also make a very good tasting cheese. The new generation does not like pecorino cheese because it is too salty. In fact, sometimes it is quite spicy, so we decided to balance it with grana (Parmesan cheese), because first it is to make the flavor lighter, and then, since grana is a very creamy cheese, the grana helped us. make this creamy

carbonara

you can see it looks like it has cream but it doesn't have cream I hope you like it and for everything just call me