I Try To Master The World's Best Carbonara Pasta (full recipe)
My full breakdown of how Luciano Monosilio makes the best Spaghetti Carbonara Rome has to offer. Get Exclusive NordVPN deal here - It's risk-free with Nord's 30-day money-back guarantee. Enjoy the vid and get the Carbonara poster below :
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Here is the Original Carbonara Recipe from the business card I got in 2022 at Luciano - Cucina Italiana in Rome.
Ingredients :
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280g spaghetti
4 egg yolks
200g guanciale in 1cm cubes
30g grana padano, grated
20g pecorino romano, grated
Instructions :
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Cook pasta in boiling water like mentioned on package.
Frying little guanciale cubes in order to make them crispy outside and soft inside.
Whisk in a bowl the egg yolks, the grana padano, the pecorino and the melted fat obtained from frying guanciale.
Let this mixture rest.
Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy.
Plate the pasta, springkle pecorino cheese oon top, and grrind fresh pepper too.
Serve at the right temperature, not too hot, not too cold, tepid.
Now, below are my personal notes on how to really make carbonara pasta like Luciano Monosilio.
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EGGS :
70g pasta per person seems a good amount since the ddish is very rich.
Use only egg yolks (1 per person) if you want a richer, yelower colour, or use whole eggs if you want it a little more traditional.
PASTA :
Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to cook, it gives you more time to cook the sauce PLUS they are hardder to overcook. Worst you could do is cappelli, vermicelli. They would mush and soak up too much sauce anyways.
Pasta pot should be wide more than tall, especially for cooking spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be 1/2 inch (1cm) over pasta. Stirring is mandatory. Undercook pasta by 2-3 minutes, this will compensate for the amount of time they spend in the bain marie afterwards.
MEAT :
Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a bit during frying. If you’ve ever cooked steak before, you know that obtaining perfect medium rare center is easier with a thicker piece. Overcook = dry. Cooked right = juicy.
Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are too big for this they would be burnt outside and raw inside. Go Medium high to sear first, and then low. Once they are crispy on the outside, get them off the heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna need HALF OF IT, not all of it, for the sauce later on.
BAIN MARIE / DOUBLE BOILER METHOD :
Ingredients mix better if they are warm, and using a double boiler instead of just a frying pan, means it will be more gentle. We’ll have more control, and we’ll be able to stay below 65°C where eggs start cooking and cheese start creating lumps. Large heatproof bowl over simmering water, the bottom of the bowl can't touch water?
Whisk hard to mimick the SABAYON technique. SABAYON is a foamy custardy dessert where eggs are whisked over a bain marie. This dish really is about the light/foamy/airy texture. Air bubbles enhance sensory properties.
As you whisk : Drizzle pork fat in there. This is the same proccess as for HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy emulsion. Holanlldaise uses clarified butter but here it’s pork fat.
The rest you can most likely get it from my video. Practice. Practice and Hang in there. You got this !
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How To Make The Easiest Carbonara
Carbonara is such a fast and easy pasta recipe to add to your repertoire. Made with very minimal and relatively inexpensive ingredients, this pasta dish is sure to be a crowd pleaser.
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Ingredients you'll need:
1 pound spaghetti
5 ounces bacon, or guanciale, or pancetta
2 tablespoons extra virgin olive oil
2 large eggs
5 egg yolks
1 oz pecorino romano, grated
1 oz parmigiana reggiano, grated
fresh ground black pepper to taste
*optionally you can add 2 cloves of garlic thinly sliced to the bacon while sauteing it.*
How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)
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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Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
Spaghetti carbonara ???? #shorts 
Carbonara
Ingredients
- 400g Guanciale, diced small
- 300g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- Salt for the pasta water
Method
1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!