Pasta alla Carbonara: 3 ricette di Luciano Monosilio, Flavio De Maio e Marco Martini

La ricetta originale della carbonara esiste? Uno storico oste e due giovani chef creativi della capitale hanno pronunciato una risposta definitiva su questo scottante argomento. Seguite Flavio de Maio, Luciano Monosilio e Marco Martini in questo viaggio al termine della pasta romana più pop del mondo... e diteci la vostra!

Sponsor: Monograno Felicetti

Visita:

Seguici su:

Contattaci:

[timebndit]

I just tried the second method, doing the sauce in a bain marie. It came out absolutely perfect. This is definitely the way I’ll be cooking carbonara from now on. Thanks!

[sickboyundici]

For all the people who do not understand italian:
The third recipe is an APPETIZER, it's not a main course.
He uses the original ingredients but making a different way to get the exact same flavor. Ingenious

[snozzberry]

Whoever made the subtitles in english is a saint. The 2nd recipe shown is the one I use, goes great everytime.

[fedgy]

us chefs: pepper
uk chefs: peppa
italian chefs: ｐｅｐｅ

[trustmenow]

"Io uso 140 grammi di pasta perché le nostre porzioni sono abbondanti"
Mia nonna:"Bitch please..."

[gaudiumfelidae]

Now I want 3 other Italian chefs (if possible grandmas) to react to this video

[bettykitchen]

We went to Rome, staying close to the Spanish steps. On the Via Sistina we tried a small restaurant. I ordered Carbonara. That is when I discovered I had been doing it wrong for 40 yrs.

[kelzemau]

Ogni tanto torno qui per vedere i commenti disperati di chi insulta senza motivo difendendo una presunta tradizione di estrema pignoleria invece che la tradizione del gusto. Quando sono triste torno a leggere questi commenti così penso che c'è qualcuno che ha una vita peggiore della mia

[zulucruz]

The one who did the 1st recipe is a God-tier chef. He put the eggs straight to the pan and make sure it mixes well with pasta while not overcooked.

[MrTandtrollet]

"Here we eat pasta al-dente, if you'd like it a bit more cooked you should probably move to a different city" X-D

[italiasquisita]

INGREDIENTI/INGREDINTS
Flavio di Maio's Carbonara
Guanciale/Cured pig g /8, 8 oz

Pecorino/Pecorino g /1 oz
Parmigiano Reggiano/Parmesan g /0, 7 oz
taste
Vino Bianco/White taste
Rigatoni/ Pasta “rigatoni” g /17, 6 oz
Luciano Monosilio's CARBONARA:

Pecorino/Pecorino g /0, 7 oz
Grana Padano/Parmesan g / 1 oz
Guanciale/Cured pig g /7 oz
g /0, 15 oz
Spaghettoni/ Spaghetti (Larger g /9, 9 oz

[mattiatorre]

La seconda ricetta è la carbonara perfetta, del resto si tratta della migliore carbonara a Roma secondo tutti gli esperti.
La prima mi sembra una buona rivisitazione, molto attraente il risultato finale.
La terza è geniale, poco da dire.

[boris.dupont]

Three great ways to prepare this great Italian classic. The third is particularly creative I really liked it. Congratulations everybody and thanks for sharing!

[charlesreed]

One of my favorite pasta preparations ever. It took me years to get it near right... this gets me closer. Thank you, all!

[STlTCHlZ]

Let's all be honest, if Jamie Oliver had done that last one they'd all be laughing at it saying it's stupid.

[ruofanfang]

Tried the second recipe today, amazing! Thank you for letting me taste some authentic Italian

[AZIARGROUS]

Pretentious? I think most people here miss the point. It's kinda funny because it shows how hard it is to convey an idea across culinary cultural differences. The last guy surely isn't doing carbonara in the traditional way, but then again, he is not deviating from the ingredients, which is the most important part. The taste of the "recipe" will be preserved, which is totally different from adding cream or garlic: this would be not respecting the tradition, and the taste would be completely different! He takes a traditional recipe and yeah, twists it into something of nouvelle cuisine. Surely it's not as his grandma, but it's an interpretation well within the boundaries of tradition. It's actually a nice twist. They said it right at the beginning: there is no fixed procedure but there are fixed ingredients. Also, for whoever is saying the first guy is using mineral water and wine: you have to understand these are (very interesting actually, can always learn from chefs) minor tweaks which will hardly alter the taste, they are technical solutions to achieve a better result with guanciale, which being very fat can be somewhat heavy. Just tricks up a good chefs sleeve, and in Italian cuisine there are many as such, little additions (or subtractions as well) meant to help bring out the best and mitigate the worst(if I can use such a word) of any ingredient. It's in the little details, and this I think is the greatest strength of our cuisine.

[dannyceccherini]

IL secondo che monta il pippone sul bilanciamento della sapidità e ci spara un kg di formaggio quando la impiatta...solo gioie!

[cs]

If I don't have pasta can I use pineapple instead?

[andryxify]

Ragà il terzo era n'aperitivo, calmi