I Met The Italian King of Carbonara ! (MasterChef Luciano Monosilio, Rome)

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Spaghetti Carbonara done by Italian Masterchef Luciano Monosilio. Get Honey for FREE today joinhoney.com/.... Honey finds coupons with one click. Thanks to Honey for sponsoring
Spaghetti Carbonara is an Italian dish, very common in Rome. The ingredients of this pasta dish are : Spaghetti (or Spaghettoni or Rigatoni), Eggs (some chefs use whole eggs, some use only the yolks), Cheese, most often Pecorino cheese, mixed either with nothing or Parmigiano or Grana Padano, Black pepper, Guanciale (cured pork cheek).
It is the most popular pasta dish in the world and you can now order Carbonara everywhere on the planet. Of course, not all spaghetti carbonara have been created equal. Luciano Monosilio's pasta dish is truly unique. The balance, The creaminess, The bite... Everything is spot on.
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Опубликовано:

26 сен 2024

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Комментарии : 1,2 тыс.

@BakersBiscuit 2 года назад

I've been a professional chef for 20+ years and just want to say that you're one of the few cooking shows that I watch religiously.

@christopherkarr1872 2 года назад

I see an Alex video on a day off, I watch an Alex video right now. This and YSAC (for levity) are my two must-watch cooking channels. I think I will hit the subscribe button, now. 5 years, but I'm only 28.

@CuzlmBored 2 года назад

Just out of curiosity, and because I would love to increase my repetoir. If you'd be so kind, what other cooking channels are good to follow?

@christopherkarr1872 2 года назад

@@CuzlmBored Are you into baking? Are you into fine dining preparation? Are you looking for a rosette? These things are all dependencies upon which your question rests. The truth is, a varied education is the best education. If the 'vendor' does not display food science properly, they do not offer what you are looking for...unless you're looking for a laugh. In that case, Fai Schifo Cucinare (YSAC) is your go-to. If you're really looking to elevate your skills, try to look for individual recipes from Jean-Pierre or technique from Marco Pierre White or through Italia Squisita. Wish I had known about these resources a year ago. I just tried making a marinara and didn't drain my tomatoes prior. I made a shifty tomato soup for the night's pasta.

@christopherkarr1872 2 года назад

In my defense, sauce tomat has never been an interest of mine. I'm more of a sauce mornay sort of man. I coax a roux into a lovely, casein-rich playdough of starch, sodium citrate and cheese polymers until it's as smooth as Smokin' Joe - the early-90s Camels mascot.

@Dalessio141 2 года назад

Yesss,,,,!,, ☺️🌸❤️

@YiggityYins 2 года назад

Alex honors the chef's mastery but I honor Alex's pursuit of greatness in technique and balance. Exposing us to masterchef Luciano Monosilio while cultivating such emotion behind the art of cooking. You craft it (the emotion), you coax it, and you tend to it when developing your videos... making them that much more inspirational. Time to get into the kitchen! See ya!

@brenthumm7919 2 года назад

Exactly. These videos often bring tears to my eyes because of the combination of the foods and the production.

@Abrikosmanden 2 года назад

I was thinking the exact same thing! So well done!

@guillomn 2 года назад

Yeah, coming from a chef, Alex is really inspiring, always striving to perfect the dishes he sets his mind to. While being really entertaining videos. ❤️

@laughoutloud7844 2 года назад

Wow what a speech👏, you also have a gift.

@ConfusedGeriatric 2 года назад

Yes, nice comment! Alex has a great attitude to it all. He's respecting the work the chef has put in, so eager to learn, and always humble. It shows through in the interactions with Luciano too, there's a real bond there. Your enthusiasm is contagious Alex! 😂

@JohnDoe-vc5qb 2 года назад

You know someone is really the best at something when he had no issue sharing his recipe and giving advice on how to be better yourself. Truly a master of his craft

@SkillsofAesthetics 2 года назад

indeed, he doesnt need to hold to himself in order to appear great , he knows he is great and he doesn't mind other people to be great too. He leaves the challenge to the other guys to prove the are "better" if they can. World is a big place. There can be many greats

@killedpatrick 2 года назад

There was a thing I heard about master smokers in America, where it was said they don’t hide their recipes, theyll tell you exactly how they do it, then they’ll say now try and do it as good.

@matthewchunk3689 Год назад

@Josiah Honn whats better itallian or fench cooking?

@FIGHTTHECABLE Год назад

I was at Luciano this week and cannot confirm his dish being good. It was really bad. Grana Padano 🤌 Whoever visited Bologna or lives in bologna knows, Grana Padano is the dirt of the Parmagiano Reggiano. This dish broke made me loose faith in the carbonara!

@MarketingGuy 2 года назад

I once visited Lucianos Restaurant "Luciano" in Rome. Really delicious.. Since then, i only make Carbonara with their recipe. They gave me the recipe on a business card. It tastes absolutely amazing. edit: You can find the recipe in the answers to this comment. ;) edit2: Comments getting crowded, here is the recipe: 280 gr of Spaghetti 4 organic egg yolks 200 gr of Guanciale, cubed in 1cm edge lenght (thats an italian "bacon", google it, you will see what i mean) 30 gr of Parmesan cheese (Grana Padano) 20 gr of Pecorino Romano cheese 2 gr of black pepper (freshly ground) Cook the pasta (and KEEP some of the WATER!) Fry the cubed guanciale in a pan until it's crispy on the outside but still soft in the middle. Seperate the "bacon" and the fat in the pan and let the fat cool down until hand warm. Mix the egg yolks, pecorino, parmesan, and the fat in a bowl and let it sit for a while (you will see how the textures changes a bit). Mix the spaghetti, the sauce, pepper and guanciale. You "cook" the egg mixture with the remaining heat of the pasta while mixing in the "sauce". Not to cold, not to hot. Thats one of the difficulties. Now add the noodle water while mixing until you get the creaminess you see in the video! Serve with pecorino and fresh ground pepper. A lot of the art of this dish comes from the ingredients. Luciano uses premium ingredients. I tried to do it with different kind of "bacons", but it never was the same until I found a small italien shop in my neighborhood which sell the real Guanciale. It has a really amazing, meaty taste, unlike classic bacon.

@idioticfreek 2 года назад

care to share :c?

@leonidas941 2 года назад

Dude, share it. PLEASE D:

@jamesdelaura5469 2 года назад

Please share…?? 😂

@moonskyrocket 2 года назад

Begging too here.

@13_cmi 2 года назад

That’s cool. Restaurant giving someone their recipe? Sounds like something only someone good at cooking would do

@thomassowinski6765 2 года назад

"Mom's style" carbonara coming from an Italian Michelin starred chef is quite the compliment! Always the dishes with few ingredients are the difficult ones; nowhere to hide any imperfections! Looking forward to trying this myself.

@emanuele277 2 года назад

True, especially cacio e pepe. In the carbonara the yolks help the emulsion of the pecorino fat with the starchy water of the pasta

@thomassowinski6765 2 года назад

@@emanuele277 agree. Cacio e pepe I find difficult to make well

@phrog2579 2 года назад

Nothing beats moms cooking. Nothing.

@Teun_Jac 2 года назад

@@phrog2579 grandma's cooking :)

@revel8n387 2 года назад

@@OKuusava Yes, but only the smallest bit, yes? Whether pasta, gravy, or chowder, instead of adding silkiness the frequent lack of a very very light hand in adding maizena/corn starch dulls flavor and ruins viscosity.

@toivonencresto 2 года назад

Luciano not only is an extraordinary Chef (and... maybe people know him, or starting to know him, only because of the delicious Carbonara, but we don't have to forget he was a Michelin starred Chef way before being 30 year old), but also a very simple and nice person. During the First Covid 19 lockdown I wrote to him via Instagram, I'm ok with the carbonara using his recipe, I've seen all his videos, but I used to had some problem with the Cacio e Pepe. Well, he did write to me in back and explain how to do it, and than we started to talk about that very dark days. Now... I can do the Cacio e Pepe perfectly, but I respect him not only for his cooking skills, but for being so gentle. You don't get a Michelin Starred Chef private lesson every day! Ciao Luciano!

@MasterBho Год назад

Do you still have his tips?

@toivonencresto Год назад

@@MasterBho Search for ‘cacio e pepe Luciano Monosilio’ in the Italia Squisita channel, he then did a video!

@MasterBho Год назад

@@toivonencresto thanks!

@toivonencresto Год назад

@@MasterBho you’re welcome my friend. Luciano is the Man, and Italia Squisita is the best italian food channel!

@lsantilli 2 года назад

Alex over here thinking his engineering degree was easier than Carbonara.

@lechatbotte. 2 года назад

With Alex it isn’t about the food. It’s about chasing the elusive experience. The mystery of what makes the dish perfect. The je ne sais quoi. Alex truly loves food, it’s taste, it’s mouth feel, it’s textures. The art of cooking. Each trip he takes is an experience in all your senses being overwhelmed with the beauty of the thing he’s pursing.

@ThatLisher 2 года назад

I've been cooking since I was little. My interest in pasta started at the start of the pandemic(pasta isn't that popular in my traditional cuisine). My carbonara started as scrambled eggs, then I found my self improving a lot. I cooked carbonara for my (then girlfriend) fiancee the night I asked her to be my wife, knowing I achieved a pleasant level. This dish for me has some emotional weight and seeing the cinematic part with Luciano cooking it, concentrated, putting tons of effort improving it(I went for the traditional way) and the moment I saw it assembled, man... I started crying. Cooking sometimes became such a journey for me cause I have so many memories put into certain dishes. Thank you, Alex! Thank you, Luciano!

@sweeyanart5670 2 года назад

That's the thing with things when they are commected with your memories it's just beautiful for me its a game which no one plays

@goffe2282 2 года назад

Amazing. I have similiar experiences with this dish (although pasta is popular in Sweden). Even the scrambled eggs taste good though, but it's sjuch a joy to try to perfect something with so few ingredients. So simple but so difficult at the same time.

@laowai2000 Год назад

Life is a little sweeter with that occasional carbonara!

@zwete 2 года назад

The grana padano was a surprise, a truly underrated cheese. Often people call it the poor man’s Parmesan, but the mildness of it to balance the pungent pecorino is genius.

@KerryBenton 2 года назад

Agree... grana padano is one of my favorites, but I'm not surprised that a top chef would taste that too... someone who cares, as he says, about balance and flavor and texture.

@andbuitra 2 года назад

It's kind of hard for me to find parmigiano in my country so I sub with grana. The flavor is a bit milder but overall tastes very similar and complements the pecorino ridiculously well. I started to mix them when I saw chef Luciano take on Babish's cacio e pepe. What a genius.

@ellerikke3948 2 года назад

The funny thing is Grana Padano used to be called parmesan, until the 50's, where they standardized the cheeses in Italy, and the padano wasn't made in what they considered right parts of the Po valley, and typically aged for 9 to 20 months compared to 18 mininum for Parma Reggiano. Sometimes are they even made in same place, from same cows(like there is not enough grass, and the farmer have to give their animals ensilage, in wich is not allowed in the Reggiano) or farm next door. In this case, it is definitely about texture, not only it is milder due to less aging compared to Reggiano, it would also melt better.

@ConfusedGeriatric 2 года назад

@@ellerikke3948 Fascinating. Thank you for the information!

@bastianmaoro8278 2 года назад

Grana it's a "easier" Italian cheese but I quite like it!

@DaShikuXI 2 года назад

I tried out a proper brand of pasta today. Made sure it was extruded from a bronze die, with that rougher texture. The flavor and texture was astounding. Twice as expensive as the pasta i normally buy, but compared to a meal at mcdonalds it's still dirt cheap. This series has really changed my impression of pasta so far.

@fabioconsonni3232 2 года назад

That's why I cannot understand all those mcdonalds here in Italy

@dadegroot 2 года назад

@@fabioconsonni3232 McDonalds is what you get when you employ food science for evil. They have perfected the art of making something that people crave for, which is cheap to produce and devoid of any merit.

@HAbarneyWK 2 года назад

@@dadegroot as a kid I loved it. But now I just dont get McDonalds. Its just awful quality food. And it doesnt even taste nice.

@fabioconsonni3232 2 года назад

@@dadegroot a mix of informal environment, catchy food, sense of world community, sense of membership, lots of money to build their cathedrals: a winnimg recipe.

@aymanmahdi2010 2 года назад

@@dadegroot so you're telling me you would pass on a big mac if you was hungry?

@matthewstrickland1773 2 года назад

Watching this guy over the years go from a guy that teaches you how to do basic cooking at home to a guy that's absolutely become obsessed in perfection is pretty amazing. Keep going man.

@michiferrucci 2 года назад

As an Italian you make me feel so proud of our culture and all the heritage we have in our country as we usually take all of these dishes for granted. Great job Alex, you’re an amazing guy and you should get a recognition for the incredible work you have been doing in the last year. Let me also add a little thing: you see how important you are when Luciano was staring at you waiting for your feedback about his carbonara. This makes you think about how important you became and also how humble Luciano is. Continua cosi Alex and please I would love you to embrace some Spanish cousine too! (If you need some suggestions, I’ll be more than happy to see mastering some croquetas cos I was able to eat some squid croquetas here instead of the usual jamón one and immediately thought about you working on it too)

@patrickbateman0129 2 года назад

As an Italian*

@michiferrucci 2 года назад

@@patrickbateman0129 corrected it

@greenmachine5600 2 года назад

Would be quite nice to see him tackle Spanish cuisine. I think Japanese cuisine would be quite nice to see him tackle as well. It has a similar precision like italian cuisine. Soba, nigiri sushi, etc.

@Issenthevampire 2 года назад

I cannot even express how STUNNING that carbonara looked. It looked immaculate. You have some how perfectly conveyed how you felt directly through the screen as well. Absolutely incredible.

@Roblecop 2 года назад

I've switched to buying only bronze extruded pasta because of your video. You're so right about it. Absolutely huge world of difference that made. I'd love to learn this recipe for carbonara!

@2017-e7y 2 года назад

Alex: "good to see you" Luciano: "me too" But he is right! Such a beast

@Leoljon 2 года назад

@justinmcintyre2753 2 года назад

I'm 100% convinced you conducted your Carbonara in the spirit of how most of "us" would have cooked it. I also think you were 50% holding back your skills. Great job in always telling the story in a way that connects with us.

@Mathewer 2 года назад

Love how he mastered that dish. Simple ingredients and wonderful technique!

@Ilethsamael 2 года назад

There are some videos as well on how he makes the sauce in order to prepare himself for restaurant service, he is so good it is almost ridiculous.

@nadiamond 2 года назад

Well when you only have 5 ish ingredients, it has to be perfect, because 20% of the dish messed up ruins the whole thing for sure. I always find spending more when youre making a dish for a loved one, is worth every penny for the look on their face as they eat it, savoring every bite. Where i live Guanciale is quite expensive, $14 for 300g, but worth it, every time.

@natashaszydlak4411 2 года назад

I love how your face conveys everything that you're feeling!! The enthusiasm, the passion, the excitement, the gratitude, the love. It's absolutely beautiful! In my opinion the BEST RU-vid channel regarding food (that means ANY channel that is about food in any way) is most definitely without a doubt, no ifs ands or buts, is "Alex"!!!!!! Your the perfect mix of creative and scientific. I'm a science geek and appreciate when you go through the mechanisms and functions of anything, the biology & biochemistry of food, the physics when you're making something. Then there's the creative, subjective, flamboyant, slightly crazy at times, side.Coming up with new recipe ideas, making concoctions that no one's ever thought of, etc! I LOVE IT!! Please please PLEASE NEVER EVER STOP!! You are a total food legend!! Take care and keep groovin!!

@afik1200 2 года назад

I was at Luciano last week and had this carbonara, it was an absolute pleasure.

@josephstalin9225 2 года назад

Awesome

@ИвайлоКачаков 2 года назад

How much was it?

@tofu_golem 2 года назад

You can see Alex's engineering background whenever he tries to figure out something about cooking at home, but it's his enthusiasm that keeps me coming back video after video. He gets just as excited about the finest cuisines as with street food.

@shukorhadi8215 2 года назад

4:56 such a magnificent cinematic experience! Loved every frame, every movement, every note of the music. Kudos to you!

@mixmusic1997 2 года назад

I really love how this is not a tutorial. That's poetry, and a man's experience.

@archael18 2 года назад

That was so emotional. I felt it all the way here. Please keep it up with this series. I get so excited when I see a new episode uploaded. Thanks for all the hard work you do for our entertainment even if it's clear you're also doing it for your own self-improvement!

@dflosounds 2 года назад

What I really love about Alex's videos is that they demonstrate the amazing relationships you can develop if you're just curious and willing to learn. He's on a first-name basis with some of the greatest chefs in the world, even though he himself is not a chef nor a world-renowned journalist; he's just someone who is really passionate about food. That's super inspirational to me. Have a passion for something, have an intense willingness to learn and to accept criticism, and you can do amazing things and meet amazing people.

@dannsnapp3103 2 года назад

Well said!

@theweasels1768 2 года назад

nothing better than great Italian cooking

@Demasx 2 года назад

The difference in plating and appearance is shocking considering how "simple" the dish!

@leonardomarcadella6504 2 года назад

Perché durano cosí poco questi video😒 complimenti Alex!!😍

@sfugarise Год назад

I have watched a lot of videos about carbonara and have made the dish a million times. For some reason its the first time I hear leaving the pepper side of the guanciale out and it make so much sense, ty for the video

@epic27 2 года назад

Thanks Alex! The bitterness of burning the black pepper on the guanciale makes total sense! Your journey exploring pasta this past month has inspired me to cook carbonara for Valentine’s Day along with cooking with these different ingredients for the first time. Carbonara served in American restaurants are nothing like these traditional dishes and this journey has been eye opening for me.

@schmitty8225 2 года назад

I actually made Carbonara last night with his recipe and it was absolutely phenomenal.

@vancitycanucks 2 года назад

What was the recipe?

@Alaschafad 2 года назад

Where can you find the Recipe? Or did you just take the hints from the video?

@GuiSMacedo 2 года назад

Alex never ceases to impress me! The quality of the video and the manner to tell a story it is just mesmerizing. Great work on such emotional journey. Thank you, Alex!

@brolociraptor9577 6 месяцев назад

I organised an entire trip to Rome for me and 5 of my friends, just to go here, because of this video. To have Luciano cook the Carbonara for us was an amazing experience, and it's allowed me to take my cooking skills to the next level for my favourite dish, the humble Carbonara. Thank you Alex.

@StillIt 2 года назад

I've never anticipated your next episode as much as this. Just the right amount of food porn tease 🤣🤣

@danniemck 2 года назад

Fancy seeing you here! Chasing the craft, wheher its Carbonara or Whiskey XD would be super interesting to see if/how you could colab with Alex.

@StillIt 2 года назад

@@danniemck haha how's it mate. Gotta watch Alex my man! Dude I would be honored. But I doubt that will happen. This dude is on a whole other level!

@christopherkarr1872 2 года назад

@@StillIt Surprised to see you intrigued by the same things as I. Science in food is science, just the same as taking care of our little yeast beasties. A whole other level, maybe, but in a different field. A collaboration could be done if you made a vinegar or a reduction of one of your whiskeys. Make the sawce into a sauce. ;) Besides, every Still It fan would probably enjoy seeing you behind a barbecue.

@jhonrods 2 года назад

@@StillIt seeing you here makes me feel like "f*ck man, 2 of my heroes together! I can't stand it, it's to much for my heart" 😂

@StillIt 2 года назад

@@jhonrods haha Alex is one of my heroes as well!

@michielvandorsser7691 2 года назад

Amazing cinematography! You are using some new lenses arn't you Alex? So good!! Your shooting and editing work is such a high level. Almost as good as this Carbonara. I'm guessing you are going to grace us with some blue fridge teachings on how to improve our carbonara game? The fatty game, the au-bain marie game, the starchy water game, the cheese and the pepper game. And then bringing it all together. Such a great dish. Looks easy, yet so difficult to get it completely right. So often, I miss someting. And I wind up withsomething to salty. Or not tasting right. Not as creamy as I would like. The cheese is so important. Good practise. The family loves this food. Keep it going, awsome stuff Alex! greetings from the Netherlands..salut!

@josephstalin9225 2 года назад

You used Google translate didn't you

@Ilethsamael 2 года назад

the most beautiful thing of this recipe is that it is absolutely manageable to make it at home....this is stunning! The aft in the egg mixture, the soft cooking at bain marie....this is fricking fantastic! I cannot wait to reproduce it at home :o

@RasTheMr 2 года назад

Thanks for bain marie :) I had issue to understand that part.

@gabrielyivelisse90 2 года назад

We neeeeed more content !!

@jurezibert 2 года назад

"Hey guys ! Salut 👋 Not the best news ever : We currently are experiencing difficulties in our production workflow, meaning I have to put the Pasta Series on hold until further notice 🥲... Not super pumped about this, but I got no other option as for now. On a brighter note : I am doing everything I can to put the series back on track asap 💪. Now if you'll excuse me, I am going to drown my sorrow in (great) Ramen... Stay tuned Alex" That's what's posted in his Community section

@Gaublyn 2 года назад

Alex, I am curious to see where this magnificent journey of Carbonara takes you next. I am on the edge of my seat in suspense of how deep this rabbit hole is going to go. I can only imagine what's to come, thank you for taking us along this wonderful experience.

@TenthElementGraphics 2 года назад

The secret between making good Carbonara and GREAT Carbonara, is to prepare it in slow motion with dramatic background music and macro shots! Lol, jokes aside, I really like how you approach these videos as a student rather than a master. Your curiosity and excitement really resonates with me as a viewer. And as a professional video editor, I can tell you put your heart into not just making food, but into making the videos as well. Your visual storytelling is immaculate. Stay curious my friend!

@supercarpro 2 года назад

So excited to see you interview and engage with chefs from Italia Squisita. Love both your content. Your videos really break down the information for my small and feeble mind to understand

@rkao7485 2 года назад

Makes me tear up when I watch this. I truly miss that country.

@tahoemike5828 2 года назад

I was thinking Wow, I cant imagine flying to Rome for just that. Then I looked it up and it's only about 650mi+/- to Rome from Paris, which is less than the length of California. I saw a price for a ticket that was under $50 and about a two hour flight. I guess if you are in Paris, and in the mood for Italian, why not just go?

@bLuemaNMKO 2 года назад

i am going to Rome (from Paris) next month! I MUST try this Carbonara at Luciano's!

@Jack01010 2 года назад

If u are in northen italy u can take a train to go to France, it's like 2 maybe 3 hours of road

@alverygrissom2544 2 года назад

europeans are a lot closer to each other than americans are used to, it takes me 2 and a half hours to get to london by plane, and i live a few minutes from Rome

@recoil53 2 года назад

Flying within Euro is pretty cheap.

@esrapalancioglu9972 Год назад

When I watched your video about a year ago, I thought to my self, I would love to go to this restaurant and try the Carbonara one day. I didn't think I would visit Rome for a while as we were in Rome 8 years ago. Few weeks ago, I missed my connecting flight and found myself in Rome for 12 hours. I was able to visit Luciano's and try the Carbonara. It was the best Carbonara I've ever had. Alex, Thank you for being an inspiration and for sharing your experiences with the us!

@TurdBoi-tf5lf Год назад

that's awesome

@krishnaporoori3812 2 года назад

last time I was this early Alex was still an engineer lol.

@macfanguy 2 года назад

The cinematography is top quality. Drooling. And I love how you bring to light the emotion in food. Cudo’s!

@cooly2165 2 года назад

I should stop watching these when I'm hungry.

@rolandblanchard3029 2 года назад

The amount of humility it takes to cook something for a chef who is an expert in that dish is the reason I watch you Alex. Few people have those guts man

@gothaf 2 года назад

Alex where are you???? Is everything ok????

@thestudentcafe 2 месяца назад

Outstanding. Luciano: he is a true artisan! Brilliant video. These guys should do a double act as they are so entertaining and watchable.

@Cooked-with-Love 2 года назад

Luciano is simply a genius when it comes to pasta! Completely adore him 🖤

@josephstalin9225 2 года назад

Yeah

@sbondesson 2 года назад

The yellow "progress bar" during the ad is GENIOUS. Haven't seen that before and it really stopped me from fast forwarding. The production of these videos are incredible over all. Great food, beautifully filmed and expertly edited.

@AWS137 2 года назад

It's been 2 months since his last video. Did Barilla kidnap him for putting their pasta in the bottom of the list?

@paolodalceredo8678 2 года назад

I had the same thought😆

@jonseley2997 2 года назад

Wow. Such beautifully cooked pasta carbonara. Looks like it was smothered in hollandaise sauce, but much lighter. Very impressive. I am a professional chef and have been making this dish for decades. This is definitely one of the best I have ever seen. Such love and respect has been put into this. Belisimo!!!! I'm sure it tasted even better than it looks. 10/10

@hamburgerzzzzz 2 года назад

I've found myself looking forward to these episodes every weekend. That looked so delicious!

@marcellolorusso419 2 года назад

I cannot help feeling a bit moved after every video in which Alex shows us what excellence is about. At the same time I just want to tell you Alex that even though you're not a pro cook, your storytelling and filming skills are on par with the mastery of the protagonists. I'm not even an amateur cook but every time I find this stuff so inspirational. Then as an Italian, when the setting is in my country some pride is also added to the mix.

@jordannarlock7995 2 года назад

This guy just fall off youtube and disappear ?

@kevinpopescu9741 2 года назад

There's so much passion in those explanations I just nodded along to pay respect to the crafsmaship through my screen&the internet

@shizzl0rable 2 года назад

These lvl 99 videos are already a thing I’m looking forward to in every series now. It did not disappoint 😏 it’s my girls favorite dish and I’m striving for perfection ! Thanks for your dedication to food Alex 🙏🏻

@Infantry12345 2 года назад

A very nice video. I originally came to this channel because of the blue notebook, the breaking down of chemical and physical actions in cooking, but since the channel name change you've made sure to share these moments of just enjoying a very well made dish. The tips from the chef seemed very useful, you can tell he has made this dish and looked at all the components numerous times to perfect it. And what a dish to perfect!

@ArtsInNYC 2 года назад

Thank you, Alex and Luciano. I look forward to discussion and clarification: Luciano separates the eggs (does he use the whites?); he says something about using the fat of the guanciale in two halves (or so I understood: how does that work?); etc., etc.!

@Oranek0Baranek 2 года назад

I was about to ask about that. My favorite way is to use only yolks then there is no protein curbs for sure but maybe I am too agresive with temperature or mixing animal fat with whites prevent them sligthly from coagulating.

@ThePartitoObliquo 2 года назад

From my knowledge (obviously not even close to luciano) you should use only yolk, but also with a tiny tiny part of white

@playthemgames2380 2 года назад

Alex you are amazing, that little cinematographic part that ends at 6:23 wow... Just wow, the music, the shots, the complete package. Its amazing!!! Thank you for the experience

@RabbitsInBlack 2 года назад

The trick really is he made an emulsion. Especially he created a Mayonnaise with pork fat and cheese and the pasta water. In the a restaurant that would sell a lot of pasta you would just cook the pork. Take the fat and throw eggs and cheese in and use a stick blender to make a sauce emulsion that can be cooled and set aside for order. When Ordered up all you have to do is take pan, pork heat it up throw a scoop of sauce and pasta in pan and plate. Done. But that's restaurant thinking on how to make something fast and easy without really changing the original dish.

@gregorionocco5641 2 года назад

the best content about pasta on youtube is from a French guy. ty Alex. i hope you enjoyed been in Rome, my city :D

@Gianrot 2 года назад

Finally someone is spreading the word about removing the old pepper from guanciale and not only the skin! Sadly almost all carbonara videos I’ve seen so far didn’t recommend to do it; it’s a game changer and since I’ve started doing it my carbonara tastes amazing.

@lowru_6611 2 года назад

what happend to you sir

@mp-pi2rl 2 года назад

Man I love your Dedication and Energy!

@diversityxd6827 2 года назад

Kays Cooking is the absolute king of carbonara am sorry to break it to you Alex

@rkmugen 2 года назад

Masterchef Luciano Monosilio was in an Italia Squisita video about 7-8 years ago, and it was the very first saw him and his original execution of spaghetti alla carbonara. I don't make the dish myself as often, but each time I did, I made an effort to incorporate his techniques. Over time, with practice, my results were getting consistently better, creamier, lighter, softer... it was light-years apart from the very first time i made it.

@safaljsingh 2 года назад

Honestly for you Alex, this could be the most expensive carbonara you have ever had 😂

@shaneownbey Год назад

The KING of Carbonara has a very nice ring to it. It actually sounds better than King of Pop or King of Rock n Roll.

@ntartaris 2 года назад

Your production, alone, makes your videos worth watching. Let alone the content itself. Bravo, Alex!

@phaton89 2 года назад

I’ve been cooking since I was 13 and always loved making pasta. Seeing what Luciano does with carbonara makes you sit down and really feel humble. It’s simple when you break it down, but when you put it all together, it turns into a work of art. It’s moments like this that make you appreciate food so much more.

@KissanMistry 2 года назад

this reminded me of the time i bought some tiramisu in Rome and i just sat down at the edge of the street in full tears of joy as i was eating it.

@josephstalin9225 2 года назад

Lmao is this a joke

@tarasensei 2 года назад

I need to stop watching this channel on an empty stomach. I love how much I learn with each and every vid. My Carbonara will NEVER messure up, but it will get better. Thank you!

@gablison 2 года назад

This whole channel is just the conquest of a mad culinary explorer. Lean into it man, that's what makes it entertaining to watch.

@billguyseggincvideos79 2 года назад

Love this series man! Making a beautiful creamy emulsion of the eggs, oil, and pasta water at just the right temperature and with the correct ratio of yolk/white seems like the key. Add depth of texture with guanchale and some other depth from various hard cheeses and you have the winner! Now go make carbonara for a few days to weeks and oh yeah spaghetti also….looking forward to the next one man!

@sicboi 2 года назад

Oh man so excited for this one. My carbonara long been my favorite dish to make and already I'm humbled by this short video. Can't wait to learn!!!

@tdsqsdor 2 года назад

When obsessive compulsiveness becomes positive....true love of food and learning. Thanks Alex!

@ctchick05 2 года назад

The slow mo shots gave me Chef's Table vibes, AWESOME camera work!

@pacoin51 2 года назад

OMG so happy you got to do this with him!

@yoanski2559 Год назад

After going to the restaurant myself I gotta warn you guys. The carbonara was nothing like Luciano's. You get about 3 cubes of guanciale on your plate and the portion is way smaller.

@Michael-lt5eq Год назад

We went to Luciano's this past weekend because of you Alex! It was amazing! We have been in Italy for 2 weeks and this was likely the best pasta we had, definitely the best carbonara. Incredible and thank you!

@scottduncanphotography1671 Год назад

we're planning a paris and italy trip. this is def a must stop after watching this video numerous times and salivating over it :)

@mihai8595 2 года назад

it's nice to see italians and french get together

@Linda-ot3pj 2 года назад

The camera angles of your videos are so creative. They leave a bit of mystery to each recipe , like teasing us. I want some. BRAVO. 🇨🇦. I am a northern Italian in Canada. My parents never made this pasta.

@yatsenkoanton 2 года назад

the way you pursue the perfection in your series is astonishing. Absolutely love your series man.

@Idefix70 2 года назад

Alex! I love the fact that you want people to eat better! Taste what they eat and challenge to therefore enjoy the food a deeper level! Your expressions and answers are genuine. I also appreciate the Chef's you get to share their knowledge and skills with all of us watching. THANK YOU

@tylerduncan5908 2 года назад

Your videos do an amazing job of showing the intimacy and beauty created when two artists share their works of passion with each other. When I saw the look on your face after that first bite, I felt exactly how I would feel as a musician when someone would play a song of their own creation for me. I can imagine being handed an object, one which you know much mastery and craft goes into it, and hearing the words "it's for you". The connection between chefs in your mastery videos is like no other. Congratulations on this one, Alex. I can't wait for the finale.

@buddhathegod 2 года назад

had an Italian guy telling me I can't call it carbonara if I used mixed cheeses, can finally show this video

@alexiluther 2 года назад

Another great episode, the caliber of which rivals, even exceeds, shows like Chef's Table. And are more educational and entertaining.

@MrWittid 2 года назад

Luciano and Alex - you're both soooo sympatic and full of passion for what you do. My deepest respect. Please go on. On my next trip to Roma I know which restaurant to visit. I need to try Lucianos Carbonara.

@MarionMakarewicz 2 года назад

I have tried for years to make the carbonara I tasted in Rome in the 1980s. You series and Italia 'Squisita helped me understand how ingredients and technique go into a final plate. I finally made it last week in a manner that approached the mouth feel and taste I remember. Today's video of Luciano revealed a few more secrets. How to cut the pork jowl. I'm curious to see how you unpack the custardizing technique he showed. And was he adding more yolks to the mix? Tune in next Saturday!

@AArdW01f 2 года назад

Thank you so much for bringing more of Luciano to youtube in the English language, Alex. Big respect

@HowlinAndyDE 2 года назад

Alex is the person that got me into cooking new things and mastering the classics!

@photographyeye 2 года назад

What an amazing video and honor to cook for and with Luciano. What really blew me away outside of the food was your eye for great cinematography. Luciano cooking is some of the best viedography I've seen on RU-vid. Thank you!!

@dartfather6201 2 года назад

As an Italiana I can say that even if our relation with French is not the best, I literally Love how you talk about food, about the tradition, about the experience, and this is just amazing, u made me understand that this is more than a art, this is Life

@jmlepunk 2 года назад

The french and the italian are almost cousins. I'm French and we have so much in common, we're almost the same people

@GranaPadanoDOP 2 года назад

Thanks Alex and MasterChef Luciano Monosilio! It’s a great honor for us to be on the greatest carbonara of all time!

@josephstalin9225 2 года назад

Lol what. Your username 🗿🗿

@moumous87 2 года назад

The camera shots are sooo perfect!

@faithful451 5 месяцев назад

My brother in law and my sister just went to Rome, my wife and I are a big fan of you Alex and immediately we thought of Luciano and bought them a gift card so they were able to visit Luciano's restaurant on our behalf. Amazing 😍 can't wait to see what they thought and which dishes (other than carbonara of course).