Okay

Me too! Alex the French Guy!

Yesssirr

Me too

I just made it. It’s really nice but I’m not sure if I put in too much cheese. The consistency was perfect but it just was a taste explosion of cheese, umami and pancetta (could not find guancale). But I did use monograno matt spaghetti. The spaghetti turned out Al dente after cooking them 7 minutes before moving to the bain-marie 👍🏻😀

In another video he uses more grana than pecorino so it's confusing

Recipe says 30g grana, 20g pecorino but he says 1 part grana, 2 parts pecorino.

@@filmntvguy1977 yep 🤷🏼‍♂️

No salt, 2 hands of pecorino one hand of grana, grana it's less expensive cheese but a really good cheese!

Unfortunately he doesn't really say what the actual recipe is. It's more about the technique. There is no way for 280 grams pasta he is only using 50 grams of cheese. He does have a video of him making it where he says 20 grams pecorino and 30 grams grana for every 50 grams of pasta. Basically a 1:1 pasta and cheese ratio. Ultimately you can use whatever ratios you prefer and cook it this way

@@filmntvguy1977 What he did in the video, was the opposite of what was on the recipe card. (for cheese amounts)

True! I just made it using this technique for the first time tonight and it came out great. Before I cooked it the more traditional method.

This technique looks game-changing. That sauce looked incredible. Definitely trying this!

So when does he add the oil from the guanciale?

@@TheF174 You can add it just before you add the pasta. Works for me at least :)

@@TheF174 in a other video Luciano add it after put pasta in the bol

definitely!

You use pecorino, not Grana Padano, usually.

@@sharknado623 indeed. My partner finds Pecorino too sharp so I go with Gran, and it works well with a lot of pepper and a cramy sauce using egg yolk!

Grana Padano and Pecorino are vastly different. Grana is made from cow milk and pecorino sheep milk.

@@sharknado623 yeah, but in the beginning, he stated that this wasnt traditional

Yeah, not like chefs from other countries who are super ashamed.

@@marks9444 Let me know if you ever come to Austin, Texas. We have some great BBQ. I would love to show you some great BBQ joints. One day I am going to Italy to do some touristy cooking classes.

@@marks9444 that's saying only passionate cook come from Italy, no other chef has passion for food and cooking. in other 195 countries

I visited this place a week ago and at the end of our dinner, when paying, I received a business card with a this carbonara recipe on the back. Was a great experience.

@@GHA172 Sounds really nice

howd it go?

@@kallemertens it was absolutly amazing. actually i bought all the ingredients again yesterday to make them again in the comming week. so fantastic. thanks to the carbonara king :-)

@@madcook6622 thats great! if i find the time ill be sure to try it aswell

That is just common in European eggs. Chickens with a natural diet tend to have more orange yolks naturally, but you can also feed carotene containing foods to chickens to get the color, but a natural diet tastes best (chickens are omnivores, not herbivores).

@@SuWoopSparrow I've never seen yokes that color. And I'm in the EU.

@@thecaptain5026 Thats surprising. Ive had it in France, Spain, Portugal, Italy, Croatia, Germany, and sometimes in Sweden. For some countries its more rare in grocery store eggs.

Most of the yard eggs I get from friends and family have a very dark orange/gold yolk. Much richer than what I get from the grocery stores. I was under the impression that farmed eggs have less color than the more natural eggs.

Just to add supermarket free range eggs in the UK look like that as well.

That’s what she said

Just like your momma

Including the graded cheese!🤣😂🤣😂🤣🤮🤮🤮🤮

It might be, if the awful "music" were to be removed.

so do I 🥘🍕🥗h🇮🇹

That's because also, probably, that pepper was toasted on the cooking pan before guanciale. That's a technique to give more fragrance and taste to carbonara (technique from another recipe: Cacio e Pepe). Next time you cook carbonara try this little secret!

i strongly doubt that black pepper came from italy. Best producers are vietnam / india and some countries in africa.

@@nicopapaya1791 yes, you are right, also recently brazil, it was considered black gold and was a major trade item in the roman empire and was usually found only in the wealthiest homes. Copy pasted this bit Pepper in Italy As mentioned before, the Ancient Romans were absolutely fascinated by black pepper, and the Venetians and Genoans controlled its distribution up until the early fifteenth century, so it’s no surprise that there are a plethora of traditional Italian dishes which make use of this incredibly versatile seasoning. Perhaps the most well-known of these dishes (to Rome especially) is cacio e pepe, a simple but savory pasta made with sharp sheep’s milk Pecorino cheese and cracked black pepper. While top chefs today have their own overpriced version of this traditional dish, it was originally prepared by shepherds and other populations of poor Romans who always kept their pantries stocked with Pecorino, which doesn’t spoil easily; pasta, an ideal source of carbohydrates and calories; and black pepper, used to generate body heat during cold winter nights. Together, these three basic ingredients create a mouthwatering blend of flavors and source of energy for any hungry wanderer. Another world-famous Italian plate is pasta alla carbonara, which is just as simple and just as savory. In both of these pasta meals, the overwhelming aroma of the pepper immediately stands out, but also adds a touch of heat and roasted flavor contrasted with the less dramatic taste of the pasta. Overall, black pepper is an invaluable staple in the global food market with a rich history deeply rooted in Italy. Although it is easy to take this universal spice for granted, its pungent aroma is enough to make itself known within any dish. You can find basic black peppercorns, extra fancy peppercorns and a vast array of other spices at the Emporio Delle Spezie in Rome, a small yet incredibly well-stocked spice shop located in the Testaccio neighborhood, carrying hundreds of spices from all over the world.

@@bus18041981 you are roasting pepper on the cooking pan? wow I haven't seen that on any of Luciano's carbonara, thanks for telling!

@@cant_handle_deeznuts Yes as I said, is a technique from another recipe: Cacio e Pepe. But is used also on Carbonara and every time is necessary to grind pepe. Gives a taste boost and more fragrancy. You can see Luciano doing it on Cacio e Pepe kzfaq.info/get/bejne/i5qVlLGiuciodHU.html

Do you mean guanciale ?

@@Jok3rcccx yeah or bacon

A large Waitrose usually has Guanciale..... Failing that, it's usually a second mortgage to buy it at Borough Market in London 💀

beside the disclaimer, an original "carbonara" doesn't really exist. Carbonara are ingredients mostly, not procedure. What people complain about, are not different procedures, like in this video, but straight up wrong ones, which aren't bound to this dish in particular but to cooking in general. Adding 200 ingredients that don't go well together and make no sense, burning most of the ingredients midway, destroying the pork, melting the pasta etc etc

Probably has to do with the fact that all the ingredients are still true to it’s predecessor.. can’t stand when ham and cream come into the picture.

@@bryanle6749 yes, carbonara has always been mostly ingredients, instead of an actual procedure

He says it not authentic

@@brandonr5876 Yes, but I've never come across a recipe labled the "authentic" version that was the same as someone else's "authentic" version. It's the same with bolognese ragu. Every "authentic" version is different from the last. In fact, one of the biggest culinary cliches you see in youtube videos is the, "Learn how to make the REAL carbonera pasta." Make it how you like. Traditional recipes are not always better. Sometimes they're boring, and sometimes maintaining tradition supercedes advancing a recipe. I will say that his version of carbonera, while labled "inauthentic" is better than any so called "traditional" recipe. It just has more flavor.

Have you had it?

@@davidvasta I wish.. No, but I mean, just looking at it I have no doubt!!

Not the gluten, which are proteins, but the starch, which is a polysaccharide, and has the ability to bind fat and water.

🤣🤣

Good pancetta, which is not hard to find in the U.S. can also be used as a substitute if you are unable to find it in the U.S. many major metropolitan areas have an italian market somewhere in the city.

I'm wondering the same thing.

egg and cheese is room temp but the pasta is hot as is the ladle of pasta water before it goes on the Bain marie

Thank you.

@@ChristianRuf91 huh?

@@raymondu99 thank you

Irony :)

@@raymondu99 the first thing I thought when she said this.

What made it the best?

@@MCAincludeTC the way it was made

@@bonazza4483 bona quanto?

Guancale was crisp and delicious, the sauce was perfect on the pasta... I finished one and ordered another

I say old chap butter and yolks for Hollandaise sauce.

At no point do you use the whole egg? I have only ever used the yolk.

@Chris Z saw that too.....either a white was in it, or it was a less than technical yolk separation, as having some white in the mix won't really affect anything......I'd challenge anyone to guess if carbonara is whole egg, or only yolk (if it were truly a blind test)

the method i use that is almost foolproof is taking a table spoon or 2 of pasta water, and mixing it with the yolk and cheese mixture, i finish the pasta with my meat and enough pasta water to ensure it isn't frying. once the pasta is ready, i cut the heat, wait 30 seconds and pour the loose mixture in and mix so none cooks on the pan, always creamy, never overdone, and very easy

@@JL2670yo I pretty much do the same thing (I use the entire egg - I can't tell a diff if I only use yolk, no waste is OK with me). It's tricky to get the right feel for the balance, as it relies on a bit of chemistry to go one's way to creamy pasta-land. I sometimes need a little post cheese/egg/starch water heating if it's a bit too wet from excess pasta starch water....Or if I have too much egg...or....

@Chris Z a few drops of white won't change anything dude. It's a carbonara lmao

I think he aint use it

There’s another video of him where he uses the guanciale far to thicken the egg sauce at the end of Bain Marie

I’ve had the same issue. Nowadays I let the pasta cool down first for about two minutes and in the mean time I au bain Marie the sauce on the pan with pasta water so it can already thicken. Luciano doesn’t use boiling water I suppose, I think he has special equipment that’s set to 90 degrees Celsius. For the pasta water you should pull out a good amount in a mug at half the cooking time so the water can cool down a bit aswell

He's using yolk only, which can take much higher temperature than eggwhites, which can be an issue when you're using whole eggs. Personally I like using 1 whole egg 1 yolk per person as to not waste that much food (I can save the eggwhites but usually I end up throwing them out because I don't use them for anything).

Temper the egg mixture gradually.

Also, by the time he’s done mixing the fat into the sauce, it’s already turned into a sort of mayonnaise, or in other words it’s already emulsified (do make sure the guanciale is cool to the touch before mixing the fat). The pasta will be less likely to scramble the egg by then. As for the pasta water, i’m not sure how he does it, so I’m basing my answer on my experience. I wait for a little bit to release the steam from the pasta before mixing it in the sauce little by little.

I think he doesn't quite give the real recipe 😂

Egg pasta is a big no no for carbonara. Pretty sure he uses the dry pasta he grabs at 4:25 I've made this multiple times and there's no "scrambled eggs problem" without cooling the pasta or the water. It's not properly shown in the video but the guanciale fat is mixed into the egg-cheese mixture before the pasta is added. I guess that makes some sort of emulsion which prevents the coagulation.

What is for you…. “exceptional” ??

Why can you not just say it's really good? Neither of my two Italian grandmas make carbonara the way Luciana does... Not even close!

​@@aris1956u put cream and pineapple 🍍

4:08

No bain marie is that, in france we use it to melt chocolate slowly over hot water like that just a pan or a bowl on top of boiling water

@@Adam-rn1fy I think Nicolas meant what was written on screen. The chef definitely does a Bain Marie, but the definition written on screen is simply « to keep warm » which is not false but not exact either :)

That is what he was doing....there was water in the pan under the other one?

@@davidvasta that’s what he was doing, but not what was written on screen