I followed Chef Luciano Monosilio’s Recipe, the “King of Carbonara”. The difference between Luciano’s recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.
Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.
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24 Comments
Nice! What is the problem if my fresh grated pecorino gets „clumpy“ in the sauce?😢 too hot?
Au bain marie technique, why i never think to do that 🤯
I would have used the oils from the pancetta into the sauce flavor
As an italian, this is not approved. You need to make bigger portions
Bel lavoro, il primo americano che non usa la cipolla😂. nice job
Yo isn't this the same recipe with that Roman gods chick lmao but difference is she used bacon
What type of cheese did you use?
Do those long thin tongs have a special name as I’m trying to buy in Australia but I don’t see them anywhere
Tooooo big guancale, slice then smaller or alot thinner
Great video matey . Honest and to the point
Thats good
hopefully my carbonara skills will reach your level
Personally I’m not the Italian who make a criticism on this dish because the recipes are very different, now for me this is the right way (great job) but imo you need to say how much this version is better than the “American one” or French one, just to hear the opinion from someone who’s not Italian.
Nice, looks good. Thanks for being quiet, so many recipe channels talk too much
Onion is going.Carbone mean on italian coal miner so they used to put inside this pasta ingridients they always have with them.Egg,guanciale or bacon and ONION.I dont believe in this fancy recipes.
Almost
That looked too easy.
Is that beaf
I find this video to be cute, dont know why. And it looks freaking delicious
Definitely makes it easier this way, less chance of cooking the eggs too much, you don't get the proper mixture of the pig cheek fat and the pasta water this way though.
omg 😍
Did you drain the guanciale oil??? REALLY???
OMG😮😮😮
DUDE
YOU NEED TO MIX, ALL IN THE OILED PAN WITH THE GUANCIALE, ADD PAST WATER AND KEEP MIXING, UNTIL CREAM…
😂😂😂
If Parmesan or any typa cheese weren't SO expensive here where I live I would do that every week, also putting a raw yolk on the pasta after u mixed everything makes even more creamy (and the yolk will cook with the heat)
Can you please tell me where you got guanciale from. I have been desperately trying to find it