Hi guys, I am Luciano Monosilio The chef and owner of Luciano Cucina Italiana The restaurant in the centre of Rome Our restaurant is very famous for one dish The Carbonara Today I am going to show you how to make my home recipe We have very simple ingredients And then we are going to mix all these ingredients together We will start first from the Guanciale After black pepper Then eggs Parmesan cheese and Pecorino cheese We blend, we mix the cheese It's very important to clean the Guanciale We remove all the black pepper on top and also the skin at the back And then, when the Guanciale is clean We start to cut the Guanciale We make small cubes This has to be the size of Guanciale It is very important because We are going to cook the Guanciale with its fat We don't use olive oil, butter, anything Just Guanciale That's it With the Guanciale already cut We go on the fire If we have gas, we use the iron pan If you don't have gas and use induction, you can use an non-stick pan That is very important for cooking properly the Guanciale The we start with the fire. First we put the fire very high So we warm up the pan When the pan is warm... We put the fire on low We are going in with the Guanciale We can hear it starts frying very low heat When the Guanciale is cooking, we going to make the sauce with the eggs Now we start to make the egg sauce for the Carbonara In my recipe I use only the yolks, the red part of the eggs I use one egg per person If the eggs are small, I use three, one and a half per person Like in this case You see now, the Guanciale starts frying in the pan Grana Padano (Parmesan) And Pecorino When you make the cheese, I suggest to mix Pecorino and Grana Padano (Parmesan) Because the Pecorino sometimes is very salty I suggest to mix to balance the flavor with the Grana Padano So it is less salty That's why we use 2 parts of Pecorino and 1 part of Grana Padano To make Carbonara we use this kind of pan It's called "Bagno Maria" Later I will show you why we use this type of pan. Cheese Eggs And black pepper See the Guanciale It's crispy outside And should be very soft inside With this fat we make the sauce We put half of this one in the egg sauce And the we remove completely the fat An then we can save the Guanciale And now we mix the sauce We put some pasta water To make our Carbonara we use Spaghetti It's very important that the boiling water is salted but not too much So we put very little salt When the water is boiling We put the Spaghetti And now we have to wait - 12 minutes So guys, we are almost ready We have three minutes left and then we will check the pasta It's very important that the pasta is cooked properly Especially for this recipe we don't do the pasta "al dente" Because we need the pasta to be cooked properly. It has to be soft because after I show you how to make the Carbonara with the "Bagno Maria" We check We are ready Some boiling water And now we will wait We cook the pasta in the "Bagno Maria" because we have the very right temperature like that we cook the eggs very gently we have to have a temperature of 65 degrees centigrade with this technique the eggs with the cheese should be very creamy And then, now we put the Guanciale inside. It's very important the Guanciale has to be hot. Now it is room temperature Some more black pepper And then we prepare the plate We have decided to make this plate for the Carbonara It's a special plate It's not a normal plate, because on the back you have the recipe of the Carbonara The eggs start to be very creamy Now it is ready Now And then we finish the Carbonara with Guanciale on top Some cream And then we finish with the Pecorino cheese on top And black pepper Pecorino cheese And black pepper And that's it: our Carbonara is ready This place is the house of Carbonara Our recipe is very special, because we have decided to make the Carbonara in a different way We try to find a very good balance from the Guanciale and the pasta And also we make very good... flavor of cheese The new generation doesn't like the Pecorino cheese because it is too salty. Actually sometimes it's spicy So we have decided to balance it with the Grana (Parmesan) because first for the flavors to make it more light and after, because Grana is a very creamy cheese the Grana helps us to how to make this cream of our Carbonara You can see it looks like with cream inside but there is no cream inside I hope you are going to enjoy For everything, you just call me up
