"we put less salt" - adds half the box, I love this video. great job cooking and nice filming and editing

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.

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.

"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

Love the simplicity of these films - no music, minimal editing, no narration, no host putting on a performance. True and beautiful.

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.

Why am I watching this while hungry? Looks incredible - Carbonara is my favorite!!! Thank you for sharing...

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!

Went to his restaurant last summer… the carbonara was absolutely fantastic. Best I’ve ever had

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!

Ate there 9th April 24. The carbonara was amazing but my serving had a lot less guanciale….. The staff were charming to a man and great fun. I will definitely eat there again next time I’m in Rome

i have no words enough to thank you... you are blessed!!!

Thank you so much Chef Luciano. May God bless you in abundanza per la tua generosita!🙏

The recipe and the presentation are truly superb. It's no wonder at all that it's your signature. A beautiful job on a genuine classic.

OMG THIS LOOKS UNREAL! MY MOUTH WAS SALIVATING THE WHOLE TIME. GREAT JOB, AMAZING!!!

I tried different recipes, this is absolutely the best one, simply perfection.

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!

As always. A beautiful video that takes us through the worlds cuisine!

Thank you for sharing you receipt and techniques. Very well appreciated

Awesome! Such pride he takes to get it perfect....5 stars to the chef!

Absolutely stunning. I have been trying to cook this for years and now I feel this is the best way. Thank you x

That's fantastic! I have never seen it prepared with simple details and a plate finished with perfection!

Love how Chef Monosilio was ready to plate but then he saw it wasn't right, so he waited till it was perfect!!!

Honest cooking at its purest. His approach defines the very Italian way of cooking. Love it, apply it!

It's always nice seeing a chef share his methods and his way of preparing a dish. i was pretty content with the way i made carbonara. Always knew I could make it better. A few years back I saw the video from Italia Squisita where he rocks his recipe along with 2 other chefs and it helped me refine things. I hope one day to visit the restaurant myself and try out the food

Thank you so much for sharing this recipe. I will definitely try making it. I was so blessed to eat this at your restaurant and it was delicious!

Multumesc pentru reteta si modul in care ne ai explicat .👍🥰

Thank you Chef!!! You're a Genius!!!

Flipping fantastic. Favorite Carbonara video and even top ten for food prep. Wish to see that kitchen in action. Oh and I absolutely love all the black pepper. Great job Chef!

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.

Thank you so much to Ron and Sandra for showing this fantastic, smart, innovative technique on sewing the collars and collar stays.

Presentation and attention to detail front of house and cleanliness in the kitchen. And it looks delicious ! Bravo !

Grazie mille, Luciano! I love making your recipe and my wife and I had a fantastic meal at your restaurant. Can't wait to visit you again!

Seeing this great chef at work brought a smile to my face, and made me hungry ☺️

Just love this in so many ways. Gracias!

I love this variation of Carbonara! Thank You!

Less ingredients, but so much passion. I was terrified the hot fat would curdle the yolks but clearly Luciano has done this before, looks amazing!

I thoroughly enjoyed watching this whole process, this was amazing to see authentic Carbonara!

Thank you Chef!!! You're a genius!!!

Bravo Chef ! This is real cooking at the best. Simply and very good.

Que show! Acho que nunca fiz corretamente esta massa. Agora vou tentar fazer sua receita, acompanhando o vídeo 🤩 Muito obrigada por dividir seu conhecimento 🥰 Depois te conto se acertei. Beijos 🇧🇷😘🇧🇷

È stata una lezione di cucina fantastica! Sembra delizioso 😋👏🏼

Thank you for your generosity to teach us.

A very simple dish yet so complex to execute. Bravo maestro Luciano!

This food he makes has to provide a lot of happiness to people! Looks fantastic!

Best part is how he was just about to plate it, then looked at it and was like, "No. It's not ready. It's not creamy enough." Went back, got it right, and finished. #chefsh!t

Dream stove!!❤with adjacent pasta station~~~ DREAM~~~🎉Love the plating presentation!!!❤❤❤❤❤

Thank you very much to share this wonderful receipt. I tried it tonight for my family and it was just a Wow. Thanks so much 🙏🙏🙏

I feel so honored to have learned your technique. Thank you for your generosity. I would love to purchase your bowls. ❤️

I sat in that exact seat and ate his amazing Carbonara this past summer. An experience I'll never forget 😊

Thank you - I followed your recipe - it is great and I cannot describe how unbelievable it tastes.

I loved it this video. Thank you for sharing this wonderful and delicus carbonara recipe.

Wow, this looks absolutely amazing 🎉❤😊

The collaboration we never knew we needed

This is a very nice original carbonara. Thank you chef! 🇬🇷❤️👏👏

oh boy I want some! Excellent job Chef. Thank you for sharing!

Looks so yummy thank you for sharing the recipe with us! ❤

Astoundingly BRILLIANT! It was beautifully captiving to be so engaged. This is pure artistic genius - such paternal care in the way he watches over every aspect of this unique masterpiece, coaxing splendor from every ingredient, every technique, every tool. Incredible the timing with which he orchestrated their marriage so exquisitely to the dish's Culinary Crescendo. When in Rome... Brrrraaaaava Chef! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍷

The end result looks heavenly, oh my God I love Italian food!!! Chef Luciano, I love your style!

Loved that clip. Thanks for sharing your knowledge. Will be trying that recipe tonight.

❤ estou apaixonada, adoro carbonara , meu sonho conhecer a Itália sua culinária e sua história me encanta parabéns.

Not too much salt in the water. Four handfuls. I love it!

So much pride in his work - that is missing these days - grazie

ABSOLUTELY MAGNIFICENT SIR, GOD BLESS YOU 👍👌😉THANK YOU !

There's nothing quite like a really good Carbonara. This looks delicious.

It makes me so happy to see you make this pasta dish. I am going to try this for dinner tonight.

I loved the plate for carbonara with the recipe and his happiness and proud showing

Simple yet perfection.

00:13 🍝 Luciano Monosilio, known for his Carbonara, shares his home recipe featuring simple ingredients. 01:56 🔪 Properly cutting the Guanciale into small cubes is crucial; it's cooked with its fat, omitting other oils or butter. 03:17 🔥 Use high heat initially to warm the pan, then reduce it to low before cooking the Guanciale for the Carbonara sauce. 05:43 🧀 Mixing Pecorino and Grana Padano cheeses balances the flavors; adjusting saltiness with this mix. 11:27 🍝 Use salted water to cook Spaghetti for about 12 minutes until it's soft, not "al dente," as required for Carbonara. 14:42 🍳 Cooking the Carbonara with a "Bagno Maria" technique gently cooks eggs and cheese at the right temperature for creaminess. 17:50 🍽 Finishing touches: Guanciale on top, a sprinkle of Pecorino cheese, black pepper, and cream make the Carbonara complete. 20:58 🧐 Balancing flavors and textures is key; using Grana Padano helps lighten the dish and achieve creaminess without actual cream.

Carbonara was already a wonderful dish, but Luciano has taken it to the next level with his technique

Just stumbled upon this video and immediately decided that I will try the recipe this weekend. Thanks for sharing it with us.

Che il mondo sappia che la Carbonara è solo questa, e basta. La ricetta è questa, con questi ingredienti, questo procedimento, con questo Amore. Tutti gli altri si facciano da parte che non sono degni di diffondere tale arte. Grazie Luciano Un Milanese ti ringrazia di cuore.

After a couple dozen times of making Carbonara at home the "old way", adding the pasta into the pan off the heat and mixing in the egg/cheese mix in there adding water as needed. i had gotten pretty good at getting it right. Tried emulating his method the last time i did it, and while you do end up with a couple extra dishes after, it really does make a difference. I don't claim to have gotten if perfectly right his way, but man, the approach to it is brilliant. It's such an iconic dish, and if you alter it in any way, people get legit angry. But he took it and made it even better. That's a feat.

This is the last food level, this is the absolute best

Awesome chef, thanks for sharing…

Such an amazing teacher. Thank you Chef for sharing your processes and thinking behind your recipe. Thank you #AdenFilms for bringing this to the world.

Que mestre❤gentil por compartilhar seu ouro na gastronomia parabéns chef agora podemos fazer para delícia da sua obra quem não pode ir até o seu restaurante. 👏👏👏👏

It's beautiful to watch him cook with no camera cuts. Love hearing him speak English too! Ask him about aglio e olio and cacio e pepe!

Muchas gracias chef. Que viva Italia. Un abrazo desde Andalucía.España.

Thank you. From Coquitlam, B.C., Canada. Perfection

Once too many times in the kitchen the execution of my carbonara failed. This forced me into research, book stores, Internet posts, translations of recipes, and asking other kitchen workers. In the end I returned to this presentation. Of all the spaghetti carbonara recipes I have tried from research and planning, this example presented by Che' Monosilio yields the finest consecutive results. From preparation of the goods, to the fire, the assembly, the finish and then presentation. Even the type of bowl makes the difference, with or without the recipe written on the bottom. Yes, even the pan one uses on the fire, or the electric was stressed as was all other important details. Timing is something we learn from experience as Che' Monosilio does with great ease. Thank you Che' Monosilio I will never suffer through a bad sitting of Spaghetti Carbonara (in my kitchen) again.

Spettacolare da tutti i punti di vista! Un'opera d'arte 💛❤ Grazie per condividere 🙌

Thank you , for the lesson chef!

Chef really puts in the love of making Carbonara, seen other KZfaq channels just do a quick carbonara which I failed to replicate. Maybe with a bit of time and patience like Chef Monosilo I can surely learn from his teaching.

Thank you chef for sharing with people who can’t come to Italy. Best wishes from Melbourne, Australia

Awesome! I found Luciano from another KZfaqr "Alex". I love Luciano's work, I've watched so many videos with him. Thanks for posting this Aden!

Muito bom!!! Obrigada! 🙏🏼

I cook carbonara for years. Yesterday made it first time with this recipe. Even though I have used very medium quality indigrients, the final effect was beyond it. Cogratulations for the chief, always good to see people with passion.

I just came back from Rome and I missed his restaurant! Dang it!

This is the method I use to make carbonara. I use taglitelli because I like the balance of sauce to pasta. The chef does not actually use the proportions of grana padano:pecorino that he describes; if you look at the piles of cheese, he uses the reverse. Also, he puts very hot fat on the egg yolks - with no adverse effect. As a home cook, I let the fat cool a little before it beat it into the egg & cheese mixture because I don't want to risk cooking them. I boil water in a serving bowl in the microwave, dump out the water, and dry the bowl. This makes a perfect vessel in which to finish the carbonara and bring it to the table. Put the drained pasta in the hot bowl and pour the egg/fat/cheese mixture over it. Toss it well. The heat from the bowl will cook the egg yolks (add a little pasta water if you need it), and you won't have to use the steam bath that is not available to home cooks. Finally, with guanciale the price it is, I use the whole thing.

A thing of beauty watching this level of professionalism. For a cooking nerd like me, this is better than sports. Like a previous comment.....hat's off to production team. Really nice video work.

I LOVE the way he plated it.

LUCIANO!

Finally a perfect and professionally explained carbonara recipe; almost all chefs do not eliminate the pepper (pepper which is only used to avoid infestations by insects - pepper is often not hygienically healthy) and the fatty part near the rind. The size of the "guanciale" (pork cheek) cut is very important for melting the fat.

Grazie Chef Monosilio!

That looks Amazing 😻

Sensacional! ❤🇧🇷

Started using this guys recipe a couple of years back and it's been a game changer!

Thanks a lot for sharing! I learned another important step with my favorite pasta dish!

Tried this for the first time tonight. Underestimated the speed of eggs cooking if not careful so it wasn't quite as thin but the whole family annihilated it, even the picky eaters. Will work to perfect this, thanks for this wonderful video.