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how to make AUTHENTIC CARBONARA sauce

There is a chef in Rome who developed a brilliant technique for cooking Spaghetti alla Carbonara. His name is Luciano Monosilio and he is known as, “The King of Carbonara”. I studied his technique, translated and adapted his recipe so that we can enjoy perfect carbonara without any hassle. This is one of my new favorite cooking techniques for pasta, I believe it’s as close to fool-proof as a traditional Italian pasta can be. Here’s how to make it.





 
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Guest
Mar 31
Rated 5 out of 5 stars.

Amazing!! The best carbonara I have ever eaten and I made it myself, thanks to you! Greetings from Greece ☺️

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Guest
Jan 27
Rated 5 out of 5 stars.

I had friends over last night and made this. Definitely a keeper! It’s simple and very tasty. Grazie mille!

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Guest
Dec 08, 2023
Rated 5 out of 5 stars.

Incredible

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This recipe is freakin amazing... best tips: cook the guancale/porceta slow... and the one I didn't understand until I saw it happening: keep cooking and stirring until the sauce beautifully coats the pasta. Better than any I had in a restaurant, including in Italy. And yes, lots of pepper is awesome, just add little by little until the amount you

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Michi Henning
Michi Henning
Nov 06, 2022

Thank you for this recipe, it really is fool-proof! One noticeable improvement you could make is to provide ingredient amounts by weight. Half a cup of grated cheese can mean vastly different amounts, depending on how coarsely the cheese is grated.

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