How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)

I followed Chef Luciano Monosilio's Recipe, the "King of Carbonara". The difference between Luciano's recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.

Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.

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#shorts #pasta #carbonara #italian

[anupaweerathunga]

You used the double boiler technique as luciano monasilio.. bravoo❤️

[lisacristofoletto]

Finally someone who's not Italian doing carbonara in the right way! Good job ❤

[REMB-ffm]

Das Rezept ist sehr gut, es ist das erste Mal, dass ich jemanden sehe, der es so gut macht

[cjewn]

As a chef, I approve. 95/100 execution. Luciano Monosilio is also an inspiration of mine.

[yeshuasaves]

Id be angry if someone gave me so little pasta

[Ciro_]

I'm italian and this carbonara is really good complimenti! e bravissimo

[PetraWdesigns]

Perfectly done! ( some ppl in Italy use the whole egg and actually the sauce will become a bit more creamy if you do so).

[harifederer]

Nice one. I go a slightly different way, adding the pasta to the pan with the guanciale so you incorporate the fat into the sauce before adding the cheese. You can remove some of the fat first if you don’t like too strong

[DJWOODENSPOON]

Very smart and efficient that you drew out the cooked pasta from the boiling water then straight into the egg and cheese sauce

[DaBearsv]

Doing this tonight. I like the double boiler technique compared to the other style i saw!

[fraz]

That's actually perfect, first time I see a not Italian doing everything correct. Great job

[ellyburkart]

Very simple, very easy and excellent.

[proteinpapi]

I like how you cut them into thick cubes

[tooniemama]

That is an authentic pasta carbonara. Bravo & Perfecto! 😋 😁

[nikenzzo]

Hahah i just made it ..i am from romania ..i am happy i have an italian market near me i bought pecorino and guanciale omg i love the original recipe

[francorodrigodequentino]

As a chef myself… BRAVO!! Thanks for sharing. Very well executed!

[fernandovillagomez]

I enjoy this method as well. Cheers gorgeous pasta

[toivonencresto]

Bravo, only two things, first, when you cut the guanciale you have to "clean" it a little better, you have to remove the yellowish/greenish part completely, and just the same for the peppered part. Second, when you do the "bagnomaria" method to make the sauce thicker you have to take off the pasta a little earlier with the sauce still appears a little bit loose, just because when it cools down a little bit it spontaneously becomes creamier, otherwise when you eat the sauce results just too "heavy". This said, bravo, and salute to Luciano who is a Master of pasta.

[gvnady]

who knew a french technique would make the greatest carbonara dish, Luciano Monosilio is a genius.

[bogdanbatura]

Da italiano, lo dico !!! Topp, davvero bravo !!!