Pasta carbonara in Rome | Where Locals Go

When Roman chef Luciano Monosilio was 26, he started to cook carbonara at the restaurant where he would go on to earn his first Michelin star, Pipero al Rex. Approaching the traditional dish with the precision of a fine-dining chef, Monosilio acquired the unofficial title of king of carbonara.

Today, at his own restaurant, Luciano Cucina in Rome, Monosilio remains deeply focused on the world of pasta, so much so that he built his own production facility to make it fresh and dry. At Luciano Cucina, his carbonara doesn’t have any secrets, but it has two peculiarities: its use of pasteurized eggs and guanciale (or cured pork jowl) with a cinnamon aftertaste.
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Comment (345)

  1. yep. that's a Mich kitchen for ya. one guy holds on pan, other guy holds the other, one guy watches with his arms folded. starting to understand why working in one isn't all it's cracked up to be

  2. sorry, but this is not Carbonara…pls, use whole eggs to call it Carbonara…this meal, should be called…in best case: Pasta with egg yolks and guanciale…

  3. The good thing about Italy (and Europe in general) is that there's no difficulty in finding good ingredients. Making carbonara takes no difficult technical skill, as much as these guidos love to jerk themselves off to their stoves and ovens.

  4. I loved the video and I love a true authentic carbonara.
    Just wanted to say for the guys that works on YouTube and forcing now 2 adds in a video: do you really think that an add that is stopping a video will be appreciated and the viewers will buy or try what are you forcing? Or you get the opposite effect?? How do you think it works??
    An average viewer will say: I hate it

  5. Misleading title. This had nothing to do with local Romans. Besides that, why would Romans go out to eat something that's relatively easy to make if it's a local dish?

  6. The classic mistake of this kind of restaurants is that despite the great taste, you can't have a decent meal, and still feel hungry after.

    It is like tasting some good food, no eating. Of course, this is how the business runs, you pay triple the price for 1/3 of the quantity. They say you also pay the knowhow. Well my opinion in that is that it is overated. With discipline, anybody can folow a receipe,not even mentioning when one being monitored and helped during the process. The learning curve is … a few days.

    Well, maybe this pandemy taught these type of restaurants a lesson showing that they have to lower their prices and grow their portions in order for the customers to choose going to their joint rather than cooking their own dish at home with their family.

    Yeah, I know, it's also the scenery, the vibe, but even so, I don't want to feel that my money are going into the guy's poket in order to keep his business going because he has a good location and he chooses to make more profit faster by serving small portions in huge plates.

    Of course, the same applies to the drinks. I bet that a still water at 0.5l is 5 times the price from the store next door. Not even mentioning the wine …

    The food, yeah, maybe I would pay …. he makes he's own pasta, the ingredients, etc, I don't know how much is worth because I can't see the brands that he puts in there. But when he brings me a bottle of water, 5 times the price … then I know how much is the pasta also.

    So, no thanks, I'll folow one of the 20 million italian classic recepies from the net with the most expensive ingredients bought by me from the supermarket and make 5 times more pasta 5 time cheaper. .

  7. I cook this at home at least once a month. It harkens back to a time when it was a luxury to the lower classes, and admired by all classes. Now, you cannot make this dish in any restaurant setting without contravening the damn covid laws. Is this dish, so original and amazing, so dangerous because it takes 2 expert chefs working in close proximity? Guess we have to let this one disappear then.

  8. When he pours the grease into the eggs that he scrambles the eggs, you can see scrambled egg chunks mixed in with the pasta. I always heard it was a sin to scramble the eggs.

  9. I feel stupid never to have thought to put the guanciale/bacon/pancetta fat straight into the egg yolk mixture, mix it up, then put your pasta in and mix it all up that way………..What a great idea I never thought of lol

  10. 5 ingredienti per la carbonara E BASTAAAAAAAAAA" guanciale,pepe,pecorino,tuorlo e rigatoniiiiiiii ……. il guanciale se deve infila' ""ne"" li rigatoni ^^ non deve scivolare sullo spaghetto ^^gli spaghi solo per la cacio e pepe ^^

  11. so for all of those who watched these scam videos online of people pretending to cook carbonara using bacon, cream, adding parsley and other funny and creative ideas, THIS IS HOW IT'S DONE!

  12. Don't come to Italy, we don't want you. Especially if you come back home and want to replicate our dishes in your own way, adding cream and your junk food. Make your own burgers and stay in Texas or where you come from. Thank you.

  13. When you come here and don’t speak Italian they tell you they’re fully booked to prevent you coming in. Reserving over phone is not an option either. They are very rude to non-Italians. Not recommended.

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