Pasta carbonara in Rome | Where Locals Go
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- Опубліковано 29 вер 2024
- When Roman chef Luciano Monosilio was 26, he started to cook carbonara at the restaurant where he would go on to earn his first Michelin star, Pipero al Rex. Approaching the traditional dish with the precision of a fine-dining chef, Monosilio acquired the unofficial title of king of carbonara.
Today, at his own restaurant, Luciano Cucina in Rome, Monosilio remains deeply focused on the world of pasta, so much so that he built his own production facility to make it fresh and dry. At Luciano Cucina, his carbonara doesn’t have any secrets, but it has two peculiarities: its use of pasteurized eggs and guanciale (or cured pork jowl) with a cinnamon aftertaste.
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This man obviously loves what he does.
Thank you for this... My heart is drooling, if that's even possible. It brought back memories of staying outside of San Cassiano in Tuscana in 2006... We stayed four nights, and ate at this stunning restaurant at the end of the drive way on this country road. The food was very simple, but so unbelievably delicious that when we ate at a touristy restaurant in Firenze, it was so disappointing. We ended up eating at that same incredible restaurant in the countryside three out of four nights. I (half) quipped with my wife that I would run away with the owner, Maria, who was over twice my age, because her food was so stunning... I don't normally spam comment sections with nostalgia, but I couldn't resist it this time. Just like in Disney's Ratatouille, food really does evoke memories and emotions.
check your white privilege
@@jojo-fu4xh are you ok? He was only recollecting fond memories about his holiday.
@@deb7534 you need to check yours at the door too
@@jojo-fu4xhI see, a troll. Poveraccio
@@jojo-fu4xh check your arsehole
so...where do the locals go? not in a high end restaurant that's for sure
I look at these businesses and just say "tourist/snobbies traps"
Yep
A local knows Where carbonara’s good, and ‘real’. And you can bet, you have millions of restaurants in Rome, but Luciano’s make the #1 Carbonara you can eat in Italy.
This restaurant serves both worlds. Romans love it but it is also in a touristic area. This really is where the locals go!
Thanks!
Locals really know the best foods
That little girl was heated her coloring book got taken away 😂
Mi sento fortunatissimo ad essere italiano
You forgot the peas -Gordon Ramsay
PAN DOWN
Just a touch of olive oil.
Oh, those FRESH-FROZEN PEANS you mean?...
And just a touch (actually whole pack) of cream
Lol he ended up making a thai type of dish
Noone does living good better than the Italians and Greeks. Amazing!
Locals go to gramma´s house. Not a five stars restaurant ...
We go wherever it's well made.
Mat dil Not of its 20 euros for one meal. Grandma would beat tf out of me if i went to a resturant like that and didn’t ask her to make it herself😂
All restaurants might as well shut up shop it we're going to grandma's house for tea.
@@badzi4200 20€ for one complete meal is really cheap, actually. And if it's cooked by Monosilio it's very very cheap.
Stop with that "grandmas are best cooks" bs lol
This guy knows what he's doing. Pasteurized eggs. It's how it should be.
I feel stupid never to have thought to put the guanciale/bacon/pancetta fat straight into the egg yolk mixture, mix it up, then put your pasta in and mix it all up that way...........What a great idea I never thought of lol
Now this I want to try . The creamy carbonara Im used to is too heavy with its cream ingredient.
Never add cream to carbonara
@@BARUtubbig unless you want to
@ You can add a spoon of mud if you want, but don't call it carbonara.
I just came here for the cream-war - not gonna lie 🤣
Carbonara with cream its NOT Carbonara, its a pasta dish that resembles Carbonara.... Like Italians say IL USO INDISCRIMINATO DI LA PANNA....
This video is amazing
Ouch...I think I would be still hungry after that one small portion pasta plate.
Italians do not believe in one course meals. Pasta is always the first course, usually followed by a course of meat, fish or cheese. You're not supposed to be full after this dish.
@@crazydanger Fair enough, I'm not into fine dining so I usually would only have one big main meal.
Divino
Molto bene 👌👌👌👌👌
I would literally gulp that in one bite, so small serving
for research purposes: are you from the united states?
its upsetting m n my homegurl whats united states?
When he pours the grease into the eggs that he scrambles the eggs, you can see scrambled egg chunks mixed in with the pasta. I always heard it was a sin to scramble the eggs.
Yep, rookie mistake right there smh
Is that because of the temperature?
TickTak77 Yes, gotta put the guanciale and pasta into one pan together after they are both cooked and give them time to cool off. Then after the temperature is cool enough; add your eggs mixed with Parmesan. Finish with black pepper🤤🤤🤤
@@thedr.marioofslanginthoser4171 thanks. Made it only once. Aiming to make it again next week
TickTak77 That’s wifey stuff🥴 No problem!! Repetition makes perfect.
come here thanks to recomendations
0:07 Mamma mia fettuccine!
It looks like there are only three bites in that dish
Pasta. Guancale egg parmesan pepper fat from guancale and pasta water must be added! 10g of salt per liter in the water.
Always hate this😑😂
Must be American...
@@steffentangen8039 pecorino, not parmesan
@@dr.atticushalsey2221 if roman style then yes.
No cheese in the dish, only on top? Surprising.
it's in the dish. he premixes egg yolks and cheese.
No cream - what a shame the British (sadly my fellow Scots too) and Americans have bastardised it with cream in it!
If you add ham and cheese with it, it's like a english pasta.
theres already ham and cheese in it
If my grandmother had wheels she would have been a bike.
@@kylefracaro5087 ham is leg.... That's cheek
Put on some pants.
Misleading title. This had nothing to do with local Romans. Besides that, why would Romans go out to eat something that's relatively easy to make if it's a local dish?
I live in Rome and sometimes we go to the restaurant and order carbonara even if we can make it at home.
It's the same reason why I sometimes eat a steak or a salad or a pizza outside even if I can make it at home: I have not the time, not the will or I'm just outside for lunch. Besides, a cook will always know better than me how it's done.
No garlic? Looks great btw, just always thought garlic was one of the main flavours
Danksy Arts apparently garlic is a huge no in Italian carbonaras
no garlic in real carbonara
@@callumgurr9140 damn i been faking it this whole time
Because italian-american or american renderings of italian dishes are full of garlic and everybody thinks we put it everywhere. We simply don't. And aside from some particular recipes, we always use it with moderation. No garlic in pasta alla carbonara, never :)
"Where locals go". Proceeds to show a paid promotion of a touristic restaurant.
It’s absolutely not touristic, it’s in the suburbs of the town, far away from hotels and tourist attractions.
Follicle free I expect.
5 ingredienti per la carbonara E BASTAAAAAAAAAA" guanciale,pepe,pecorino,tuorlo e rigatoniiiiiiii ....... il guanciale se deve infila' ""ne"" li rigatoni ^^ non deve scivolare sullo spaghetto ^^gli spaghi solo per la cacio e pepe ^^
it's literally two forks of pasta wtf
This Carbonara wouldn’t want to be caught by my carbonara in a dark ally ...
🤣
My carbonara is so raw it could get to the dark alley by itself
Welcome to our random recommendation
Those tiny portions in those huge bowls tho 🤣
To be fair, creamy pasta like those usually have a hefty taste ao it's understandable why they keep it small. Eating it too much would make you nauseous 😂
Tiny for Americas lol! I get a bit sick when I look at some if the portions you get over there.
My sister told me the portions are small in Italy. Probably why people aren’t over weight there like in the US
Corvo Fox-Gray yeah that’s true, but those huge bowls made it look faintly ridiculous
@@Diznyas What do you mean by creamy? Creamy texture? I am sure you know that there is no cream in carbonara.
shorts, vans and colored socks wasn't what i was expecting when they took the full body shot
💯 same, i was like dude... what? Wait... really? Oh... ok i guess. 😂
Don't be ridiculous, that's not where locals go...
Pacho Dominguez to be honest we do
@@estizi19 lier
Mr. Kyle Miles I don’t know what is your problem. I’m from Rome and I’m telling you that Luciano Monosilio is very well known for his carbonara, and even though the restaurant is in a touristic area, there’s a plenty of Romans going there
@@estizi19 No use talking to a guy who can't even spell "liar". Don't waste your time.
Mr. Kyle Miles a baseless allegation on a mundane claim to make yourself feel intelligent.
Being rude and ignorant does not make you appear smart to reasonable people. To reasonable people you appear to be a blowhard with self esteem issues.
really a shame that he shared basically no vital insights of his carbonara style.
Looks like he emulsifies the eggs with the hot bacon grease. Which is difference to pouring the beaten eggs into the pasta and stirring quickly
@@Cwebby666 also he then stirs the sauce over the hot pasta water and not in the pan
@@Cwebby666 is not bacon, is GUANCIALE (made with the cheek of the pork) Is completely different to the bacon, give a unique flavour at the pasta. I also advise you to save a little bit of cooking water so if the pasta is too dry you add it and it remains creamy.
@@giovannisole3816 yeah yeah you know what i meant.
ah yes, the world before the pandemic
LUCIANO MONOSILIO'S CARBONARA That's 1000x much better than VINCENZO'S PLATE'S CARBONARA.
Italian cuisine is one of the best in the world!
When they say white people they mean Eastern Europeans and white Americans
Hamza A: Italian cuisine is the best in the world!
French Cuisine: Do I mean nothing to you?!?
@@ericmartin2340 a lot of good food in Eastern Europe.
CRAZY ROBOTS lol why? 😹
Daniel Kim I love French cuisine as well. I lived in France for a while and I enjoyed eating escargot, canard, foie gras,...
I would definitely visit Rome after the opening of borders, just to visit that restaurant. What a passion from the chef!
Rude and racist staff, how much did they pay for this advertorial?
Bello, ma il cameriere di un posto simile con auricolare e microfono modello pizzeria, anche no.
he didnt use fresh pasta...if its michellin starred and he probs charges a lot of money he defo should...
fresh pasta doesn't mean better pasta. fresh pasta is softer and better for delicate sauces or filled pasta like ravioli or tortellini. carbonara has a rich sauce and is traditionally made with dried pasta.
Ask Gordon Ramsey to watch this
i need the source of music, so goddamn good! pls anyone tell me :(
Darude - Sandstorm
Darudio - Sandstormigiani
Maybe the music is composed specially for this video so nobody quite knows what is the song. And if you like this type of music, go for traditional Italian music, I think.
I was only joking before, the source of the music is Italy.
No bacon, garlic, peas, Grana Padano, mushrooms, creme fraiche and cold water from the tap? This Carbonara will be disliked by Gordon Ramsey!!! 😂😂😂
Who eats carbonara at a fancy restaurant? It's one of the cheapest and quickest dishes you can make
The rich who make nothing for themselves. I'm a private chef, trust me, some wont even make a bowl of cereal themselves. Lol
Yes true Italians goes to a Michelin ⭐ restaurant for a carbonar. I'm French and i take a quick lunch in same fashion, usually la tour d'argent or George V to keep it simple.✌️
two people needed for carbonara?!
Aaah.. I may sound arrogant now but I use the same ingredients and I would bet 100 euros I make it better...
la sora Lella quella quantità la usava per vedere se era cotta.
Infatti non è che la sua salute fosse proprio il top, eh.... Con tutto l'amore per la grande sora Lella che rimane un mito ineguagliabile.
Locals actually AVOID this restaurant (fact) ,snobs, wealthy hipsters, overpaid tour guides,etc... they love this joint .Sad.
May i know why the locals avoid this restaurant?? becuase of the price or the quality of the food?
SAMR33 the food looks great. Clearly it’s a high end restaurant that is reassuringly expensive as they say.
@Zac sesz Thanks man, now i understand.
Is 9 hours enough?
I love Carbonara, but how are the eggs not scrambling when you add the boiling bacon fat?
I guess the secret is adding it slowly while whisking constantly, same way you would make a bernaise or hollandaise
@@luigidipaolo7148 I know how to make it, but if you watch in the video he literally dumps it all in at once. It's not slowly, that's why I asked how he didn't scramble the eggs.
Jeromy Williams Maybe he just let it cool down for a bit
I was wondering about that too. If you watch the video again you can see the oil sizzling which means it wasn't cooled beforehand. My theory is that they whisk it very hard and fast right after adding the oil so that the mixture becomes creamy and even with the cooked parts. When they're whisking the egg you can see some parts clumping up like scrambled eggs.
@@toplexil36 exactly. That's what made me ask, because you can see the chunks that look like scrambled eggs. The last time I made carbonara I cooked my pasta, made my sauce, and then drained the pasta and immediately added the sauce. Put it over super low heat until it thickened and took it off. It was delicious.
Bello, ma per gustarla a dovere, con quelle porzioni, ci vogliono 3 piatti almeno!😎😁👍
Che spettacolo!
Luciano ti stimo tantissimo, mi piacerebbe molto venire a trovarti un giorno....
I have tremendous respect for the chef's devotion to craftsmanship. Also, cooking well is giving back to society.
This was an excellent profile.
Not where the locals go you pay too much for less
The locals go to the “fraschette”
Americans are always supremely over confident that they know what's"local"
O K you must be an American he?
I am so hungry.....
I loved the video and I love a true authentic carbonara.
Just wanted to say for the guys that works on UA-cam and forcing now 2 adds in a video: do you really think that an add that is stopping a video will be appreciated and the viewers will buy or try what are you forcing? Or you get the opposite effect?? How do you think it works??
An average viewer will say: I hate it
Not everyone has the luxury to be the Washington Post my friend. How do you expect them to make a living without the ads... are you participating in their patreon? I don't think so. Besides if you really want to support the creator of the video you would have no problem. So just man up and skip the blasted ad
@@joshualetren3958
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Thanks for the advice my friend, I didn't know that you could skip it ....just joking.
There are many ways to put adds in a website. Stopping the video gets the hate effect, so I see you didn't get the message
I dont like this version.
you're wild
4:15 Giant Hula Hoops 😂
More of this kind! More videos! =))
Of course. He won't reveal his secrets.
I find it funny when Americans try and emulate Italian dishes and just get it wrong
Meno parole, più spaghetti !
Buon Pomeriggio a tutti...
And that's how Hula Hoops are made...
so for all of those who watched these scam videos online of people pretending to cook carbonara using bacon, cream, adding parsley and other funny and creative ideas, THIS IS HOW IT'S DONE!
Why are those scams???
@@matejzizanovic7959 Because all those other videos you find online where people use bacon, heavy cream and other stuff just to make pasta look "cool" and "yummy" have no clue how to cook pasta, they just do that to get views
You don’t add extra Parmesan on top!
This guy has perfected the technique for Carbonara. I use this technique myself, and it’s the best and easiest way to make a perfect Carbonara.
can you share more of the techniques and recipe?
yea could u share the technique?
Yes please
William Wong mixing the eggyolk and cheese in another pot/bowl rather than the pan that you’re using to fry the meat, putting the mixing pot/bowl on pasta water steam for the heat. This makes it easier to control the heat when you’re mixing the pasta with the cheese + eggmix
I'm not afraid to say it : I put cream, oignons, garlic, shallot and parmedab in mine and after trying both version I defintly like mine better
i was hoping to see the recipe
spaghetti carbonara looks delicious, great food presentation
who has been ?......how much is a carbonara in this restaurant?...
I have! Went there last summer :) Don’t recall how much it was, but good god, it was FANTASTIC. Those pork jowls that they throw is. It is everything.
@@TheMordecai1985 onto the bucket list it goes then...ha ha.....thanks
darren pilkington cheers :)
around 16 euros I guess
After seeing his legs, I'm definitely hungry.
At 0:36 its only egg yolks or yolks with cheese? Can somone tell me the steps😢
As an italian, I always add cheese (Pecorino) to the yolks
Egg yolks and cheese! Parmigiana or Pecorino!
Carbonara without cheese is no Carbonara 🙏🏼
yolks and pecorino
Traditional Carbonara is whole egg and Pecorino, modern day chefs uses egg yolks, Pecorino or Parmigiano. 😀
Yammy
Looks reasonably priced for high end cuisine. The Carbonara is 15€
Hego Damask I meant for a Restaurant with a Michelin Star Chef in it.
Hego Damask I bet Massimo Bottura is charging more than 15€ for his Ragù...
Pot noodle better
Booooring
,ju
Wowowowowowowowow
Awesome video..Grazie .....
Soon!
Looks absolutely terrific.
Grande Luciano
Grande Luciaaaaaanoooooo
What's up with those small portions in gigantic plates?
I cook this at home at least once a month. It harkens back to a time when it was a luxury to the lower classes, and admired by all classes. Now, you cannot make this dish in any restaurant setting without contravening the damn covid laws. Is this dish, so original and amazing, so dangerous because it takes 2 expert chefs working in close proximity? Guess we have to let this one disappear then.
Covid laws??? What are you talking about?
Italians will say its not authentic
"Guanciale ( a type of bacon from pork)"
No, it's not.
To be honest, it said " a type of bacon made from pork jowl". Which is partially true (jowl), but a better description would be "cured meat made from pork jowl or cheek".
Funny that American's use Smoked Bacon from the belly.
The secret: just take lots of unhealthy stuff and mix it.
Don’t forget your pasta folks, it needs love too
Il mio preferito piatto di pasta!
"il mio piatto di pasta preferito"
@@slick2000tiscali Chi stai citando?
in my best Liz Lemon..."I want to go to there!"
I always find italian men gorgeously handsome
Do Italians go to a restaurant to eat pasta? 🤔
Btw I loved the tiny pasta lab and the modern Da Vinci. 👌🏼
Yes, just like Germans go to a restaurant to eat Sauerkraut und Wurst and Americans go to a diner to eat a burger.
and at the the end of the day we all go to these places 😂
When you come here and don’t speak Italian they tell you they’re fully booked to prevent you coming in. Reserving over phone is not an option either. They are very rude to non-Italians. Not recommended.
wheres the beef?
he forgot to put the cream
Beginner mistake and this is meant to be world best?
@@TrueFilter You guys are joking right ? Cream doesnt go in Carbonara ... thats a completely different dish. Che degerazione
@@TrueFilter yeah! :))
Maybe he's the best in rome
There is no cream in Carbonara.
TrueFilter You really think he left it out by mistake? It’s on purpose