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    Carbonara - Luciano - Cucina Italiana

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    balderdc83

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    Carbonara - Luciano - Cucina Italiana

    Uploaded by

    balderdc83
    21 views2 pages

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    Download as docx, pdf, or txt
    21 views2 pages

    Carbonara - Luciano - Cucina Italiana

    Uploaded by

    balderdc83

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Here is the Original Carbonara Recipe from the business card I got in 2022

    at "Luciano - Cucina Italiana" in Rome.

    Ingredients :
    --------------------
    280g spaghetti
    4 egg yolks
    200g guanciale in 1cm cubes
    30g grana padano, grated
    20g pecorino romano, grated

    Instructions :
    ---------------------
    Cook pasta in boiling water like mentioned on package.
    Frying little guanciale cubes in order to make them crispy outside and soft
    inside.
    Whisk in a bowl the egg yolks, the grana padano, the pecorino and the
    melted fat obtained from frying guanciale.
    Let this mixture rest.
    Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and
    the little cubes of guanciale in a bowl, add a little warm water, and mix to get it
    creamy.
    Plate the pasta, springkle pecorino cheese oon top, and grrind fresh
    pepper too.
    Serve at the right temperature, not too hot, not too cold, tepid.

    Now, below are my personal notes on how to really make carbonara pasta
    like Luciano Monosilio.
    ------------------------------------
    EGGS :
    70g pasta per person seems a good amount since the ddish is very rich.
    Use only egg yolks (1 per person) if you want a richer, yelower colour, or
    use whole eggs if you want it a little more traditional.

    PASTA :
    Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to
    cook, it gives you more time to cook the sauce PLUS they are hardder to
    overcook. Worst you could do is cappelli, vermicelli. They would mush and soak
    up too much sauce anyways.
    Pasta pot should be wide more than tall, especially for cooking
    spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be
    1/2 inch (1cm) over pasta. Stirring is mandatory. Undercook pasta by 2-3
    minutes, this will compensate for the amount of time they spend in the bain
    marie afterwards.

    MEAT :
    Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm
    cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a
    bit during frying. If you’ve ever cooked steak before, you know that obtaining
    perfect medium rare center is easier with a thicker piece. Overcook = dry.
    Cooked right = juicy.
    Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are
    too big for this they would be burnt outside and raw inside. Go Medium high to
    sear first, and then low. Once they are crispy on the outside, get them off the
    heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna
    need HALF OF IT, not all of it, for the sauce later on.

    BAIN MARIE / DOUBLE BOILER METHOD :


    Ingredients mix better if they are warm, and using a double boiler instead
    of just a frying pan, means it will be more gentle. We’ll have more control, and
    we’ll be able to stay below 65°C where eggs start cooking and cheese start
    creating lumps. Large heatproof bowl over simmering water, the bottom of the
    bowl can't touch water?
    Whisk hard to mimick the SABAYON technique. SABAYON is a foamy
    custardy dessert where eggs are whisked over a bain marie. This dish really is
    about the light/foamy/airy texture. Air bubbles enhance sensory properties.
    As you whisk : Drizzle pork fat in there. This is the same proccess as for
    HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy
    emulsion. Holanlldaise uses clarified butter but here it’s pork fat.

    The rest you can most likely get it from my video. Practice. Practice and
    Hang in there. You got this !

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