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

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Published 2023-12-09
A visit to Luciano Cucina Italiana in Rome, Italy, to watch Chef Monosilio preparing Spaghetti Carbonara, his signature dish, which brought him the nickname King of Carbonara. Receiving a Michelin Star at the sweet age of 27 years, he later decided to open a more casual style restaurant which is his current Luciano Cucina Italiana in the Centre of Rome -
Instagram: @luciano_monosilio

Luciano Monosilio recipe of Cacio e Pepe:
   • "King of Carbonara" shares his Cacio ...  

All Comments (21)
  • @zyaffee
    Tell you what I loved. He went to plate it and decided it wasn’t right and went back and tossed it with some more pasta water. No ego for the camera. He knew he needed to go back and did it. That’s a real chef who knows what he wants.
  • @dingdongrocket
    "we put less salt" - adds half the box, I love this video. great job cooking and nice filming and editing
  • @crstube
    "we make small cubes" - makes huge cubes "we put less salt" - adds a ton of salt "Guanciale has to be hot" - Guanciale is at room temperature "now is ready" - adds more water and continues stirring ... I love this guy :D
  • @toddsumner3216
    My wife and I were lucky enough to eat at Luciano's in Dec 23. The carbonara lived up the hype. Simple flavors perfectly executed. No one flavor overpowers another and every flavor is present in the dish it is perfectly balanced. absolutely wonderful.
  • @merylrose9406
    I loved this video. I was taken to Luciano about 9 years ago by a Roman friend. I ordered the carbonara and the chef allowed me to watch the preparation. It was a highlight of that trip. The dish was heavenly. I still remember the taste and texture. Divine.
  • @jmoricca1
    Went to his restaurant last summer… the carbonara was absolutely fantastic. Best I’ve ever had
  • @winogod917
    Isn't it refreshing that it's filming how to cook a dish , concentrating of the food, chef skills and method without any frustrating camera angles of facial shots just food, equipment and method. It's a shame that the UK BBC ITV etc doesn't take notice and do the same. Thanks for uploading people. Proper carbonara.
  • @Cr4z33_YT
    Not only he is so generous to share his recipe in this video, but he even gives business cards with the same recipe written on them for everyone that wants in his restaurant!
  • @SikoMC
    it's an honor that a chef shares his family recipe with the whole world.. and with those special plates that have this exact recipe on it i really thinks this one comes from a very special place of this chefs heart. thank you very much for this!
  • @PK-nn3sx
    Honest cooking at its purest. His approach defines the very Italian way of cooking. Love it, apply it!
  • Piatto molto carino e sicuramente molto gustoso. Faccio la carbonara da anni, ma la proverò domani. grazie mille signor chef !!!
  • @crimson888
    Why am I watching this while hungry? Looks incredible - Carbonara is my favorite!!! Thank you for sharing...
  • @HennyvilleX
    One has to admire people who take pride in what they do. Carbonara is the queen of pasta sauces and represents the italian kitchen very well: only a few ingredients, so quality and expertise makes the difference.
  • Some say at a wedding you want to go in a German car but pray the Italians are cooking your food I think this demonstrates why what a genuinely cool chief just great cooking
  • I love this recipe and the way in which it is all put together. Thank you, chef, for showing us how to make this beautiful Carbonara!
  • @lidiasoares5675
    Thank you so much Chef Luciano. May God bless you in abundanza per la tua generosita!🙏
  • @adomiants1
    Finally, the king is speaking English! I watched other videos where he speaks italian and i was trying to figure out what he's saying. Thank you so much for this video!
  • @jinnyeongng9446
    Simplicity yet embodies the spirit of italian heritage and culture. It's all in the ingredients and chef's execution. Bellissimo !
  • @rochlemay
    Thank you for sharing you receipt and techniques. Very well appreciated