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

Summary

Luciano Monosilio, the chef and owner of Luciano Cucina Italiana in Rome, shares his renowned Carbonara recipe. Using simple ingredients like Guanciale, eggs, Pecorino cheese, and Grana Padano, Luciano demonstrates the preparation and cooking process. Key steps include cleaning and cutting Guanciale, frying it without additional fat, and preparing a creamy egg sauce using a 'Bagno Maria' method. The pasta is cooked to a soft consistency and combined with the sauce and Guanciale. Luciano emphasizes balancing flavors and achieving a creamy texture without using cream. The dish is finished with Pecorino cheese and black pepper.

Takeaways

• 👨‍🍳 Luciano Monosilio is the chef and owner of Luciano Cucina Italiana in Rome, famous for their Carbonara.
• 🍝 The recipe uses simple ingredients: Guanciale, black pepper, eggs, Parmesan cheese, and Pecorino cheese.
• 🔪 It's crucial to clean the Guanciale by removing the black pepper and skin before cutting it into small cubes.
• 🔥 The Guanciale is cooked with its fat on low heat, without any additional oil or butter.
• 🥚 The sauce is made using only the yolks of the eggs, with one egg per person (or three for smaller eggs).
• 🧀 Mixing Pecorino and Grana Padano (Parmesan) helps balance the saltiness and enhances the creamy texture of the sauce.
• 🍳 The Carbonara is cooked in a 'Bagno Maria' (double boiler) to gently cook the eggs and achieve a creamy consistency at 65°C.
• 🍲 The pasta water should be salted lightly, and the Spaghetti is cooked until soft, not 'al dente'.
• 🌡️ The Guanciale should be added hot to the sauce for the best flavor and texture.
• 🥄 The dish is finished with Pecorino cheese and black pepper on top, creating a balanced and creamy Carbonara without the use of actual cream.

Q & A

Who is the chef and owner of Luciano Cucina Italiana?

Luciano Monosilio.

What is Luciano Cucina Italiana famous for?

The restaurant is famous for its Carbonara.

What are the main ingredients for Luciano's Carbonara recipe?

Guanciale, black pepper, eggs, Parmesan cheese, and Pecorino cheese.

Why does Luciano emphasize cleaning the Guanciale?

It is important to remove all the black pepper on top and the skin at the back to ensure the Guanciale is clean before cutting it into small cubes.

What type of pan does Luciano suggest using for cooking Guanciale?

An iron pan if using gas or a non-stick pan if using induction.

How does Luciano suggest preparing the egg sauce for Carbonara?

He uses only the yolks of the eggs and mixes them with Pecorino and Grana Padano cheese.

What ratio of Pecorino to Grana Padano does Luciano recommend for the Carbonara?

He recommends using 2 parts Pecorino to 1 part Grana Padano to balance the flavor.

Why does Luciano cook the pasta in a 'Bagno Maria'?

To cook the eggs gently at a temperature of 65 degrees centigrade, making the sauce very creamy.

How does Luciano finish the Carbonara before serving?

He adds Guanciale on top, some more black pepper, and finishes with Pecorino cheese and black pepper.

What unique feature does Luciano's Carbonara plate have?

The back of the plate has the recipe for the Carbonara.

Why does Luciano mix Pecorino with Grana Padano in his Carbonara recipe?

To balance the flavor because Pecorino can be very salty and sometimes spicy, and Grana Padano helps to make the cheese mixture lighter and creamier.