Pasta Cacio e Pepe - "King of Carbonara" in Rome shares foolproof Pasta Recipe
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- Опубліковано 20 жов 2024
- A visit to Luciano - Cucina Italiana in Rome, Italy, to watch chef/owner Luciano Monosilio preparing Spaghetti Cacio e Pepe.
For his signature dish for which he received a Michelin Star and brought him the nickname "Carbonara King", the full recipe for his Carbonara: • "King of Carbonara" sh...
Instagram: @luciano_cucinaitaliana
Maestro Luciano is back! Always a pleasure to see him work his magic. This channel's style compliment his work very well, no fluff, no drama, just cooking and eating.
I was lucky enough to dine here when i was in Rome and carbonara was the best i had ever tasted. I genuinely don't know how you can even make carbonara any better. It tasted like the Pinnacle of that particular dish
Aden - you’re doing the lords work getting us behind the scenes of some truly great chefs and unadulterated sharing of recipes - love your channel - keep up the amazing work!
I'm French and I went on a trip to Rome a month ago to eat at Luciano's after seeing your first video. It was a magical moment, I had never eaten such good pasta.
With this second video I can't wait to go back. Thank you very much for introducing me to this restaurant! 🙏🏻
No disrespect, but best pasta is not made from cried pasta.
Don´t get me wrong you might simply not have tried some fresh pasta trattorias.
Every single time we come to the eternal city, we have to go eat at Luciano's cucina. We were there again Wednesday for lunch before getting back to Canada this week and again we were on cloud nine. The staff is so nice, the food is so amazing... my wife took the Carbonara and I took the Cacio e Pepe, as usual. This is so simple, so delicious, so magical... perfect in every way!
The sauce recipe:
Measures in grams:
200 pecorino cheese
100 grana padano cheese
4 peppercorn
200 hot water
50 olive oil
3 Cornstarch with 50 cold water
How many days can I keep sauce in the refrigerator?
@@user-zo4zq4ii1s as a chef i would say 3 to 5 days. could last longer but you have to taste and check after that duration
what is he adding to this at 4:01 ? it looks like a handful of some kind of grated cheese? its something you did not include above and he doesn't say!
@@preston8258
That's the secret.
Luciano is the awesome! I love every video he shows off his incredible knowledge and skill when it comes to Italian pasta dishes. One day.... One day... I will be there experiencing it for myself.
I just looked up the menu of his restaurant. It's just one page with 10 dishes, what a legend
Which is normal in a good restaurant. In most cases you can judge the quality of a restaurant by the menu. If it has too many items, it cannot be really good.
Luciano and his team are incredible! A must visit when in Roma. ❤
To achieve the recipe, start with 80 g of Pecorino. Add the Pecorino little by little to the preparation while stirring, so that it melts harmoniously. The secret lies in forming a tasty and creamy sauce, which depends on the correct balance between the cooking water and the cheese. To make a less salty sauce, add more Grana Padano. My 2 cents: use Kampot Black Pepper, a high-quality pepper from Cambodia. For the final garnish of the pasta, I use high-grade 36-month-old Parmigiano Reggiano. Tips from a three-star chef: add a little touch of white Penja pepper from Cameroon, the first IGP of the African continent, and a favorite among pepper enthusiasts.
I’ve been there twice and had both the caccio e peppe snd the carbonara. Both worth the visit. Not to mention that Luciano is very kind.
We had some delicious cocktails and incredible carbonara at Luciano’s last October. Had such a great time we went back the next night for more! Such a passionate team who love to delight their customers.
I ate at Luciano’s a couple weeks ago. If you’re in Rome you must eat here. Order the carbonara. You will not be disappointed
Good to see thickening sauces with cornstarch is not purely a Chinese cooking thing.
I've been a Chef for 27 years... And this is my favorite dish to eat and make... Love this channel...
Step your game up. This is child's play
@@erick4923always one asshole in the crowd. He didn’t say it was hard. He said it was his favorite. Join the circus clown 🤡
@@erick4923 what do you mean by this? all the commenter said was this dish is his favorite dish to make and eat? what does this have to do with his skill? its like saying "step up your game buddy" after a chef says he loves eating instant noodles
@@erick4923 What exactly do you mean by saying that it improves your game, what does it have to do with the preparation of the dish? It's not playing there, it's cooking.
@@Oybon200 Reread his comment.
His favorite dish to eat AND make.
Why would a chef of 27 years favorite dish to make be something incredibly simple.
This is the same as a chef saying, "I have been a chef for 30 years and my favorite meal to make is microwave Hot Pockets".
Don't question me, question him.
Anvedi Luciano! Sempre in forma!
Thanks so much for the thoroughgoing presentation, chef
Ben fatto! Uno chef che comanda la sua cucina con rispetto e amicizia(🫡); il cibo esce fantastico! Grazie per lo spettacolo. 😀🥃🎉
What was the cheese you put into the mix after adding the corn starch? You didn't mention it. Thanks
The cheese added into the mix after the corn starch in the recipe is likely Grana Padano ( but you can use more Pecorino Romano ). I am using 36-month aged Parmigiano Reggiano for the final decoration, but advises not to cook it as it would be a waste.
My 2 cts : Use Kampot pepper, a high-quality pepper from Cambodia.
@@NoStarsForU Thanks 🙏
He just messed up and added more cheese. Terrible cooking on display here.
Try also Madagascar black pepper..It's awesome!! IMO
@@miloradvujica5087 Can you please direct us to your Cacio e Pepe recipe? You seem to be a master of it.
Nice watching from Jamaica 🇯🇲
😅
cool runnings!
Who else caught the bare finger stirring the cornstarch right before the giant secret handful of cheese at 4:02 getting added without mention, and the clock set for 8 minutes on the pasta after he said 10 at 5:49..and at 6:58 he says for 100 grams we use half spoon and proceeds to put 2 spoons in? I'm sure its delicioso tho.
I think his "half spoon" was a smaller spoon than the standard kitchen "spoons", those things are huge. But I also wonder what that giant secret handful of some kind of unmentionable secret cheese was at 4:01 and why he doesn't mention it after being so careful to mention and explain everything else?
There is no secret ingredient that hasn't been mentioned. He simply added more cheese because he probably used too much hot water (having poured it "by eye"), so he thickened the sauce by adding extra cheese. If you notice, he takes the cheese from the transparent container, which is there because it's the station where the dishes are plated, and the cheese is kept within reach to finish the dishes before serving.
@@MatteoCarta-hz2zo Yes, I know what it was and why. It just wasn’t mentioned
@@markkindermannart4028 he looks a little embarassed while adding the cheese 😂😂
Super!
Thanks, Chef!
Ciao Luciano, a fine ottobre saró a Roma, spero di incontrarti e salutarti. Saluti dalla Colombia
Thank you. Will give it a try this weekend.
What do you put in 4 minutes?
What did chef Luciano put into mix at 4' 0"?? He didn't explain, but it looked like more grated cheese, but which?
I asked myself the same question ,I think it was cheese ?
Looked like a handful of cheese - but which one? To keep the salt down, I’d say Grana but who knows?
He added corn sturch, @ 8:40 he explain why he added it
@@filippodelvecchio1563 Thank you, Filippo.
Ja, er hatte vorher schon geschaut ob noch was in der Schüssel ist (die zu Beginn genannten Mengenangaben waren ohnehin nicht korrekt. Reibt mal 200g Pecorino oder Grana, dann sieht man sofort den Mengenunterschied) und dann einfach "so" nachgelegt.
Great video chef. Can I ask what you put in after the corn starch in the video??
Having microwaved mac n cheese as I watch this. It's like I'm right there!
Stupifying...at best. 💯
Thank you.
Nice restaurant and the food look great
Aloha Luciano, thank you very much for sharing your recipes and for showing your skills. I always thought that there has to be a trick with texture, so now I know about the starch. I am certain that Xanthan would do the trick as well.
Please revise the measuremants for the cheeses: Was it really 200 grams of pecorino romano and 100 grams of Grana Padano? Considering the cheese was finely grated it seems to be less.
Thank you also for killing the "The pepper needs to be roasted" myth.
If my feet will go back to Rome some day, I would certainly book a table at your place. Mille grazie!
200G pecorino
100 G grana padano
4 G pepper corns
add 200G hot water mix with a blender
touch of olive oil 50G
blend again
add 3G cornstarch mix separate in cold water, add to mix
Then add the cheese blend again
put in fridge for 6-7 hours until soft like ice cream.
Cooking: add hot water in the pan with half a large serving spoon of the mix.
Melt it in together then add pasta...cook until creamy stirring constantly
plate with cracked pepper and cheese on top....serve.
Did you get how many portions can cover this prep sauce?
@@gziomi this sauce prep is for 1......also 100g pasta = 1 serve.
@@camcorp300g of cheese for one portion? Seems a little too much, maybe two
gracias luciano
went there tried his carbonara.. Romans like their pasta really crunchy... one thing i didn't fully comprehend
Not only romans, but "al dente" is how pasta should be eaten
@fatdoi003 La tua "osservazione" è intelligente.
A me piace mangiare la pasta "AL DENTE".
Ma a Roma(non sto parlando del ristorante di Monosilio) il "concetto" di "pasta al dente" ... potrebbe ... essere interpretato
con diverse sfumature.
Fino ad arrivare alla CD. Pasta al CHIODO (v su Google) che è una ... pasta al dente ESTREMA(ancora più più al dente.
Poi bisogna essere più precisi ... sui Gradi di Cottura ... della pasta.
Tra la Pasta Scotta e ... la Pasta al Dente c'è secondo me
la PASTA COTTA che non è la pasta scotta.
In Italia generalmente si mangia la pasta al dente ma ci sono zone dove si preferisce la pasta "cotta" ( ma no scotta).
È come per la bistecca con diversi gradi di cottura.
Ripeto il concetto di Pasta al Dente può essere interpretato con variazioni (magari lievi) da
cuochi diversi e da appassionati italiani diversi che preparano lo stesso piatto di pasta.
In conclusione se uno non ama la pasta (molto) al dente... non significa affatto che ama la pasta scotta. Perché, come ho detto ...... Esiste anche la PASTA COTTA.
Saluti
@@marco42863spot on
but when i ate pasta @ Florence and Venice, it's not as hard as Rome
Daumen hoch! Ja, die Stärke sorgt immer dafür, das die Emulsion besteht. würde auch mit "gut genutztem" Nudelwasser gehen. Ich dinde den Weg hier doppelt gut und ehrlich: Zum einen ist das eine Garantie (zumal ja die Maisstärke wesentlich stärker wirkt als Kartoffelstärke) und zum anderen einfacher handzuhaben.
He is not a chef of Michelin now, he is a tutor in the cooking school 😂
Oh man. I'm a newer sub and the Japanese steak houses caught me. This is killer!
The cornstarch also makes the sauce that much more forgivable to any poor pasta chef who’s in the weeds. Looks great Chef!
oh man that pasta looks incredible and so does that cocktail.... very jealous
Are you sure it's 50g of olive oil ? From the little dip he used, it looked more like 5g. I intend on trying this recipe next week so it anybody could answer this, it'd be helpful :)
50g is really not that much tbh for that amount of sauce. Its basically a shot of liquer amount. Theres like 6 servings or more. But im pretty sure the chef is not showing everything.
At time 4;03 you add something ...looks like cheese to the sauce but you did not state or comment ...can you please tell us what you added exactly and how much. thank you
More pecorino cheese
Which cheese does he add at 04:02 and what amount? Without this, impossible to do the recipe at home...
How many days can I keep sauce in the refrigerator?
La cacio e pepe, è cacio e pepe punto. Tutto il resto come grassi aggiunti e/o farina o amidi serve a non far stracciare il pecorino, e così è facile, ma vuol dire semplicemente che non fai la cacio e pepe ma fai una pasta con una crema di formaggio ed è un'altro piatto, ma capisco che senza l'aggiunta di grasso o altro, la caccio e pepe è molto, ma molto più complicata, poche diventa tutto un gioco di temperature ed è qui la difficoltà nel far venire la crema e ripeto non far stracciare il pecorino. Auguri😊
Esattamente!
Finalmente qualcuno che ne capisce . Questo mette amido di mais e non si vergogna nemmeno a dirlo… chef dei miei c…
Prefería este canal cuando era puro Teppanyaki...
Подскажите, Костромской сыр подойдёт?
This is my favorite dish. Loved this video, but the chef did not say and your transcript is missing the ingredient he added after the corn starch. It was a handful of what? Help!
It has to be another handful of cheese - either pecorino or grana. IMO, it's grana as as he said earlier too much pecorino would make the dish too salty.
Chief what you mix after cornflour
More cheese
Intéressant des carbonara sans oeufs 😋👍
А борода вам не мешает с вашим другом при приготовлении блюд?))
❤⚓🦈В симболах укус змеи есть совет мудреца, как у Македонского. Чего на свете не бывает! И в этом не приходится сомневаться!🤠
Made my reservation. Can't wait to eat there in 6 weeks.
❤
Cornstarch? First time I've ever seen this recipe use cornstarch. Not sure I'm a fan
Yeah. You probably know better
He showed exactly why he does that so everyone can try this at home. 😢
It's probably because he can't always use the starch from pasta water as an emulsifier. As he describes in the video, this is a sauce made beforehand. In order to prep it properly it needs starch, but you aren't going to cook a serve of pasta and throw it away just for the starch water.
It won't change the flavour of the sauce either. The starch would normally be taken from the pasta so it would still be there in a different recipe. This is just a solution used in a commercial kitchen that makes the recipe repeatable and reliable without unnecessary waste.
@@TheRedprofessor chill man
Hi, what did you put in at 4:04???
Same question 🙋🏻♂️
🙋♂️
Note that when he added the hot water, it was the hot PASTA water, which has starches in it.
I dont think its that necessary if you add corn starch anyways. He is working in a restaurant so of course he is going to use that but I doubt anyone at home will boil pasta first just to get some water. 😂
wow!!!
04:02 what is this ingredient?
Same cheese.
@@toivonencresto Then would that be included 'in' the orig 200/100g mix he made at the beginning? or is it a handful in addition to the 200/100g mix?
@@randyabbonizio6216 in addition, the cream was too loose
@@toivonencresto It didn't look like 200g of pecorino in the original mix.
@@Ornette14 In the video he shows how it's done, giving the quantities for one or two portions (or 4 if you don't eat as an Italian :D), the result must be corrected given is clearly too loose (I did his method too). If you want to see something more take a look at this, where he does the traditional way too. ua-cam.com/video/U4eaNqTbDDA/v-deo.html
What was the handful he added after the cornstarch slurry?
Questo problema è stato già discusso. Vedi il commento di @user-bu5qb5sp7x di ieri con il relativo dibattito tra diversi commentatori.
@@marco42863 thank you
4:00 Here he simply added more cheese. Most likely more Pecorino, but it could also be Parmigiano or Grana. He usually makes a mixture of Pecorino and Parmigiano (or Grana Padano).
I love the recipe, the way he makes it and the dish itself! Thank you, chef! But from the looks of it, some of the given amounts are not accurate...those are not 200gr of each Pecorino and Grana Padano, it looks like less then 200ml of water and definitley less then 50gr of olive oil. he then adds a handful of some kinde of cheese (probably grana padano?!) before blending it again. His half spoon of cooled down sauce looks full and then some more extra. Maybe stay away from the amounts and just cook it several times to get it right by heart :)...
what is the one hand full ingredient you put at 4.00 minutes?
4:00 Here he simply added more cheese. Most likely more Pecorino, but it could also be Parmigiano or Grana. He usually makes a mixture of Pecorino and Parmigiano (or Grana Padano).
This guy can cook
ofcourse the Black Diamond
just use natural butter instead of cornstarch
Esa es tu versión de carbonara, pero la que lleva la yema de huevo bajo mi punto de vista está mejor y más cremosa
The measurement is wrong and the cornstarch added was a big disappointment!
You never know that this is his secret for commercial style Cacio E Pepe, because cornstarch can sustain a very high heat, and cheese won't become stringy.
@@Didos54088È per non rompere la pasta durante la cottura .
Not the cornstarch 😢😢
Nice restaurant
Only thing missing is a big piece of steak right on top
aluminum on induction???
To think this guy used to have a michelin star..
what do you mean with this?
@@toivonencrestocorn starch
@@grayfox3446 and so?
@@nicolasmts3264 First of all, no, there aren't "poor reviews" and I don't know what you're talking about (given that I don't consider at all what people who talk about it and don't know what they're talking about). This said, I already posted another video, Luciano is often a guest in two of the Main Italian Food Channels here as Italia Squisita and Academia, where he does cacio e pepe in 3 different ways, the traditional way, the methods is used here, another "gourmet" method. This said too, the use of corn starch is only for practical reasons, given that in a restaurant volumes, temperatures and times (3 element that simply cannot be the same as your're at home) are way different. The taste of the recipe is totally unaltered from this method. This said (3), Luciano is one of the most brilliant young chefs of Italy, he has recently returned to fine dining and talking about "poor moves" or "he used to be a starred", given that at pipero was just an "host", and he tried to go on his own (but covid has changed everything, speaking in temporal terms), is simply a nonsense. Cheers.
@@toivonencresto mate you are way too emotional feels like you took it personally to write all that stuff 😂 4.0 on google look there are lot of people complaining. But hey you know better don't you?
04:00 what is he adding ?
心地良かったです
Good restaurant recipe. For home cooking, not so good. Make the sauce then chill it? Cornstarch? Not me!
3:59 what was hidden ? 🤨 Low cost additional cheese ? 🤔
I doubt any good italian cheese is cheap. Imo he just had not enough cheese to start with. It doesnt look like 300g to me tbh.
Corn starch holds everything together😂
That boiler water's gotta be full of starch.
Then add 1g more of corn starch to regular water and problem solved.
Dont use just straight pecorino if you dont like sharp aged cheeses. Use a small amount or none at all mixed with a 10 month parmesan. It is much lighter and hard cheese can be difficult to digest. I use only 10 month parm and telicherry peppercorns...and lots of egg yolks
4:02 what did he add ? He didnt tell 😅
Right after the cornstarch he added a handful of something in and forgot to mention what it was? Anyone have any idea? More cheese? That would alter the 2:1 pec to padana ratio of cheese he mentioned earlier.
Questo problema è stato già discusso. Vedi il commento di @user-bu5qb5sp7x di ieri con il relativo dibattito tra diversi commentatori.
@@marco42863 ty
Josh Weisman in the thumbnail??
Only for American people, not Italian people.
We never put in cacio e pepe olive oil or corn starch.
Never.
Never ever!!!
At the 4 minute mark, the chef added a fist-full of cheese....
Needed for a better consistency.
But then the question is 300g enough for this recipie? Good italia cheese aint cheap.
Io la migliore cacio e pepe che ho mangiato è stato quando sono stato ricoverato all'ospedale Cardarelli per una settimana per un ulcera allo stomaco e potevo mangiare solo la pasta con il formaggio la consiglio vivamente. Mi dice qualche amico che anche al nuovo Pellegrini ne fanno una ottima 😂😂😂😂😂😂😂😂
3:53 he add more cheese???
Why prepositions were not done well before filming, now you search this and that from all over the kitchen. Waste of time. Second, why not stop using corn starch since it makes you fat and this pasta doesn't need it? Just roast in dry pan the peppers, after that just toss the cooked pasta in that pan with pasta water and add the mixture of eggs and cheese to the pan. This is somehow very difficult making simple dish 😳
4:02 что он кинул и не сказал? Еще сыр?
Aden film is THE BEST
Never seen a carbonara like that? Very weird.
Бля, макароны без мяса😂😂😂
Может научить его готовить макароны по флотски😀
No egg?
Olio nella cacio e pepe non ci va adsolutamente, sbaglio enorme! Solo cacio, Parmigiano, pepe tostato e acqua di cottura
tip top
Becareful with Luca, he may sleep with the fishes
Что то положил рукой в соус
Por favor,no mezcles con el dedo
Es una guarrada
Una barilla pequeña
Corn starch / olive oil? Not traditional by any means. Should use pasta water cheese and peppers only
3 grams of what?
Corn starch
@@bahija75 thank you
eu tenho que comer uns 10 desse para ver se enche deve ser muito bom
Лена Летучая закрыла бы енту контору в момент