He is the real chef . I made it and just finished the Carbonara and i can tell i know why he is called the king of carbonara . That was something from another world . I wish i could turn back the time and eat it again . And soo creamy.... delicious .. I have no words just wow .. The best Carbonara , there is no better .
@@einundsiebenziger5488 😂 tone down the negativistic personality disorder!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
A french youtube did a serie on carbonara last year and he interviewed luciano. ive done carbonara with bain marie since and its just the best method by far to control the emulsion
Yeah that was Luciano’s genius innovation, hence his name “The Carbonara King” of Rome :) A trip to his restaurant there is always fun and highly recommended. He’s super nice
I reckon that's worth a tick and subscribe?., What a fantastic educational packed into just under four minutes :) //// I was really just trying to find out what is in a tub of carbonara sauce that I might buy in a supermarket, but a million ideas flow from this mini educational :)
The pasta water will be hot since you’re cooking the pasta at the same time you’re making the sauce. Just be prepared to quickly whisk the egg mixture when adding the hot pasta water so as not to create lumps.
yes thats the correct version well done , although its to much effort to do it your way i would just not seperate the guanchale from the fat i would simply add the pasta into that and some pasta water and then reduse and put the egg cheese mix
You don't need alot of salt, as the guancialr and cheeses already bring almost enough, and don't put in too much water, make it just short of twice the volume of pasta
barely salt the water, the guanciale fat and the pecorino will give you the salt you need. Luciano even adds grana padano into the cheese mix to not make it too salty
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.***
Traditionally it is very important for the flavor. If you wanna do it without leave everything else same and substitute the guanciale with 4 garlic clothes (crushed) with olive oil
You cannot make a carbonara without pork just like you cannot make a vegetarian hamburger and call it a hamburger. Wth is wrong with society these days?
my only worry here is the temperature of the final dish. You take out the guanciale when crispy. The pasta just before it is done and you mix it with the sauce that is at best lukewarm. I know it is delicious when done because I have done it like this but a part of any dish is the heat state it is served at. It is more finicky to finish it over the pan or a bowl over water, but you can control the heat of the final dish a bit better.
The line between Carbonara and scrambled eggs is very thin, be carefull. Serve and eat immediately is the key, also this is not a dish that is supposed to be piping hot.
Vero mai visto anche il parmigiano non va bene eppure questo signore sembra di Roma unu la può fare come vuole però non la può chiamare la vera carbonara tanti cuochi la fanno come vogliono ma per favore non dite che è quella vera
E in quale libro della Bibbia c'è la VERA carbonara?😂 Dalla prima ricetta (1954) a oggi,.ci saranno almeno 15 versioni diverse. La VERA carbonara non esiste.
pls, dont be ignorant, take 30 min. of your time and study something about real Carbonara...firstly, you will learn, that there is no Traditional Carbonara recipe, because the Italians did not agree on it...secondly, if someone uses bain marie to make an italian pasta recipe, he should be ban out of Italy for life time and start a new life in the great country of France... thirdly, you need some serious cooking skills to make Carbonara from whole eggs, in one pan, with all the other ingredients, that´s all.
I'm sure you couldn't even cook a regular egg for breakfast 😂 and yet you try to school a pasta master on how to make Carbonara. You know that no-one here cares about your opinion anyways, don't you? Because His recipe is freaking delicious, and that's what counts.
Looks pretty amazing. I love watching a real craftsman at work, and the language is no barrier.
It’s refreshing to watch an Italian cook a pasta meal. Even though I grasped a little of his lingo
He is the real chef . I made it and just finished the Carbonara and i can tell i know why he is called the king of carbonara . That was something from another world . I wish i could turn back the time and eat it again . And soo creamy.... delicious .. I have no words just wow .. The best Carbonara , there is no better .
Chef Luciano's a bad ass, a man well versed in his craft.
Well I tried this and I’m now never making it any other way. Stupendo!
The carbonara looks so tasty!!! Thank you for teaching all these techniques!!! I feel like I know an italian secret recipe!!! 💛
Fail. Bitter
Tone down on the exclamation points.
@@einundsiebenziger5488 😂 tone down the negativistic personality disorder!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Best video yet.
By far!
That's so good, best Carbonara so far! Mille Grazie for sharing!
Our pleasure!
This was very interesting. I have watched at least a dozen carbonara videos, and this is the only one that uses a bain marie.
A french youtube did a serie on carbonara last year and he interviewed luciano. ive done carbonara with bain marie since and its just the best method by far to control the emulsion
Yeah that was Luciano’s genius innovation, hence his name “The Carbonara King” of Rome :) A trip to his restaurant there is always fun and highly recommended. He’s super nice
@@leoderiviere1685same and it’s so damn good lol one of the few good things to come out of the pandemic lol
@@leoderiviere1685it makes perfect sense 👏
I got a bain marie after watching his recipe and it works like a charm. Perfect carbonara every time.
Best carbonara recipe ever!
Holy moley, I just made this as instructed in the video and my god what an explosion or flavours
I never thought to use a Bain-Marie to make carbonara but it actually makes so much sense. I need to try this
Like hollandaise.
I reckon that's worth a tick and subscribe?., What a fantastic educational packed into just under four minutes :) //// I was really just trying to find out what is in a tub of carbonara sauce that I might buy in a supermarket, but a million ideas flow from this mini educational :)
Perfetto 🤌.
Watched the English version and was impressed same here munga munga 😊
Couldn’t understand a word but that looks delicious
Nádherné.❤️❤️🤤🤤🤤
going back to Rome next year can not wait to try his restaurant !!! can you recommend a brand of guanciale?
Perfecto
I'm trying it.
BRAVOOOO
Bravooooo!!!
Nice pasta🍝😄 🙏.
bravo Luciano!
Bravo Chef Luciano! Laszlo Montreal
Laszlo is hungarian by origin.Is this correct? Are you of Hungarian origin? I am too: born in Eastern Europe and raised in Italy 😆
Це смачно !!!! Спасибі за рецепт!!!
Ci fanno veramente una figuraccia di fronte a chi la sa fare veramente improvvisamente si sentono tutti esperti di di cucina romana
Quella vera è quella che si fa da sempre e si fa a Roma con il pecorino romano senza parmigiano e senza burro
Anche senza metterla a bagno Maria
Can the pasta cooking water be hot when added to the mixture of cheese and egg yolks?
The pasta water will be hot since you’re cooking the pasta at the same time you’re making the sauce. Just be prepared to quickly whisk the egg mixture when adding the hot pasta water so as not to create lumps.
@@doleroll8210thank you!
how many portions are in there?
The best
Troppo buono
Troppo buono))))!!
Bloody rich but YUM!
VINCENZO'S PLATE Everyone... 😊😊😊
🤗 m-m-m! Bravo!
you made this several years ago and thats why im following this channel =)
and i dont even understand pizza
Clearly you don't understand pizza....
That's because this is pasta! 🤦🤦
@@A_DR pizza the language
@@TechnoMulen pizza the language?
What the hell are you talking about?
@@A_DR it's slang for italian.. Thx for ruining the joke.
@@TechnoMulen you need to take a few more humour pills... it wasn't funny.... at all!
bain-marie, same technique with cooking hollandaise sauce, simple but smart
..a regola d'arte
Hallo wird das originale Rezept nur mit Eigelb gemacht? Mansche geben auch noch das Eiweiß dazu? Was ist denn ihre Meinung 😊
2:24 That does not look like 20g or 3 tbsp AT ALL!!!!!
The guanciale turned out REALLY salty, are there less salty alternative?
For me usually works if I cut more of the crust off (where there is more dried up meat).
Me Frst😃......Love from India😘
😋🥓💛🍴Grazie Luciano 🇮🇹2024
Is it really 20grams of black pepper? Or it that a typo?
I wondered the same. I went with my instinct and used only 1 Tbs of freshly ground black pepper and it was plenty peppery for me.
It is supposed to be 2 grams
Its a typo. I learnt the hard way 😂
Hahahahahaha😂
Errore di stampa:se guardi il video si capisce
The black pepper amount sounds off, doesn't it? 20g!!
Yes it's a typo, should be between 2 and 5 grams (depending on your taste) for 280/320 grams of pasta.
È un errore di stampa
yes thats the correct version well done , although its to much effort to do it your way i would just not seperate the guanchale from the fat i would simply add the pasta into that and some pasta water and then reduse and put the egg cheese mix
How much salt in the water, and how much water to have the correct starch amount?
You don't need alot of salt, as the guancialr and cheeses already bring almost enough, and don't put in too much water, make it just short of twice the volume of pasta
barely salt the water, the guanciale fat and the pecorino will give you the salt you need. Luciano even adds grana padano into the cheese mix to not make it too salty
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.***
What could i substitute the pork with? As it seems that the pork fat was quite important in the dish...
Traditionally it is very important for the flavor. If you wanna do it without leave everything else same and substitute the guanciale with 4 garlic clothes (crushed) with olive oil
You cannot make a carbonara without pork just like you cannot make a vegetarian hamburger and call it a hamburger. Wth is wrong with society these days?
@@Judge_Magisterthe person should look into Cacio e Pepe, instead.
Hey I know him from the Squisita Italia channel. Wanted to go to his restaurant when I was in Rome but didn't get the chance
Why
@@judyanngutierrez3319 because I was busy doing other things......🤨
@@SanTM why??
@@judyanngutierrez3319 because I didn't get the chance, Julie
@@SanTM lol
Buona la pasta a bagnomaria, la prossima volta facci vedere quella alla carbonara 😂
invented by American soldiers in Italy don’t let the tally’s tell you different
Que delícia um abraço ak do Brasil
Ohhh lala dove poi ti trovato per mangare queste buone carbonara?😅
😆 🤣 😂
Secondo me è grazie a quegli occhiali alternativi che gli esce bene la carbonara
20 gr of ground pepper is fucking ridiculous.
This is how carbonara often is made today. In the era of 1960-1990 or so, cream was often used. Not always, but often.
If only Carbonara was a traditional Italian dish LOL.
my only worry here is the temperature of the final dish. You take out the guanciale when crispy. The pasta just before it is done and you mix it with the sauce that is at best lukewarm.
I know it is delicious when done because I have done it like this but a part of any dish is the heat state it is served at. It is more finicky to finish it over the pan or a bowl over water, but you can control the heat of the final dish a bit better.
you can always make a video showing the king of carbonara how it’s done or pop it in the microwave.
The line between Carbonara and scrambled eggs is very thin, be carefull.
Serve and eat immediately is the key, also this is not a dish that is supposed to be piping hot.
That looks amazing but no garlic. Garlic and black pepper make it for me
Con la carbonara ci avete frantumato le palle!
Vero mai visto anche il parmigiano non va bene eppure questo signore sembra di Roma unu la può fare come vuole però non la può chiamare la vera carbonara tanti cuochi la fanno come vogliono ma per favore non dite che è quella vera
E in quale libro della Bibbia c'è la VERA carbonara?😂 Dalla prima ricetta (1954) a oggi,.ci saranno almeno 15 versioni diverse.
La VERA carbonara non esiste.
20 gr of black pepper for that amount of sauce ? Thats waaaay too much, your mouth is going to be on fire.
This guy doesn't know measures. He has a great hack for cacio e pepe (not as good as Gennaro Contaldo's), but the proportions are all fucked up.
20 grams equal one table spoon, not too much for what adds up to a metric pound of other ingredients (and that goes for the dry pasta before cooking).
Great!
I would add ketchup! he is sorely missed.
American barbarian never come to Europa!
🤢
It’s no “italian” tradition
Why not?
Fail. Totally bitter.
Did you try it? He's the King of Carbonara, his recipe is simply perfect!
making carbonara without egg whites is a kindergarten game, try it with whole eggs to become a real chef...
You're teaching the best carbonara cook in the world now ?
pls, dont be ignorant, take 30 min. of your time and study something about real Carbonara...firstly, you will learn, that there is no Traditional Carbonara recipe, because the Italians did not agree on it...secondly, if someone uses bain marie to make an italian pasta recipe, he should be ban out of Italy for life time and start a new life in the great country of France... thirdly, you need some serious cooking skills to make Carbonara from whole eggs, in one pan, with all the other ingredients, that´s all.
I'm sure you couldn't even cook a regular egg for breakfast 😂 and yet you try to school a pasta master on how to make Carbonara. You know that no-one here cares about your opinion anyways, don't you? Because His recipe is freaking delicious, and that's what counts.
CARBOMIX ? GRANA? BAGNOMARIA? TERMOMETRO? Please!!!!?😭