Plate me, Luciano
A reader's question leads to an in-depth look at Rome's Carbonara King
Dear Ciao Bella readers,
It’s that time of the month - the Ciao Bella chat, when we answer some of your most burning questions about Italy. This week we’re delving into a domanda that opens the door to sharing more about one of our favorite foodie spots in Rome, Luciano Cucina Italiano.
Can you tell me if it is possible to buy the carbonara serving plates used by Luciano Monosilio?
Great question. His plates are beautiful, no? But before we dig into the answer, it’s time to introduce Italy’s Re della Carbonara for those of you who don’t know Luciano. Born in the small town of Albano Laziale, Luciano is a self-taught chef whose culinary passion was ignited early, fueled by countless hours in the family kitchen, and devouring cookbooks and TV shows.
This culinary prodigy honed his craft on traditional Roman recipes and at the age of 27, just after a few years working alongside restauranteur Alessandro Pipero, Luciano brought Pipero a Michelin star, making him one of the youngest Italian chefs to achieve the recognition. And after that, he opened his eponymous restaurant Luciano Cucina, in the heart of Campo de’ Fiori. We’d like to say it’s all thanks to his legendary carbonara.
Luciano’s carbonara is the best. Basta. For years, he obsessed over the recipe, researched ingredients and experimented with flavors to craft the quintessential Roman dish that pays homage to tradition and yet maximizes the full body of its ingredients. His carbonara stands out for its iconic flavour and creamy texture thanks to a unique blend of two different cheeses and special egg pasteurization technique using a bain-marie, and the incredible crunchiness of the guanciale.
And today, Luciano is known across the country and around the world as il re della carbonara, given the title “King of Carbonara” by Italy’s gastro-trifecta Gambero Rosso, Identità Golosa and La Cucina Italiana, along with every Italian newspaper from RomaToday to La Repubblica. Every time his signature carbonara is served at Luciano Cucina, the guest is given a special plate (a scalloped edge, egg-yellow bordered deep pasta dish), that comes with a card detailing his recipe, and a golden fork in which to eat the best carbonara in Italy.
So can these lovely dishes be purchased? Yes, it is possible to buy the signature carbonara plates! They can be found here and can be shipped to Europe and many other countries like the US, Canada and more.
Luciano’s Signature Carbonara Recipe
Yearning for more on Luciano and his ultimate carbonara dish? Listen in to Erica’s convo with him at Ciao Bella podcast. Want to make his carbonara at home? Here’s his delicious recipe for the ultimate comfort dish:
Ingredients
280 g Spaghettoni
4 Egg yolks
200 g Guanciale
30 g grated Grana Padano cheese
20 g grated Pecorino Romano cheese
2 g Ground black pepper
20 g grated Pecorino Romano cheese (add a few more grams to sprinkle over the final dish)
Instructions
Cook the pasta in boiling salted water according to instructions.
Sautè the guanciale so that it becomes crunchy outside and tender inside.
In a large bowl, beat the egg yolks and add the Grana Padano and Pecorino cheeses, along with some of the guanciale fat. Cook the mixture in a bain-marie, whipping and whisking continuously so that a cream forms. Set aside.
Once the pasta is cooked, add the guanciale and pepper and some warm water. Stir well until it gets creamy. Plate the spaghetti and top with a sprinkling of pecorino romano cheese and pepper. Serve at room temparature.
ahahahahah i love them
Thanks!