I followed the recipe for Carbonara by “The King of Carbonara” Luciano Monosilio, published in Italia Squisita’s “Original & Gourmet”.
It’s distinctive for its use of the Bain Marie to not take the sauce above 65C, and that he uses more Grana Padano than Pecorino Romano.
Instead I used 30 Month Parmigiano Reggiano, but followed his ratios.
The meat is Guanciale, the pasta is from Gragnano, and the liberal black pepper is Tellicherry. There’s no hiding from it. It’s punchy.
The sauce is probably one of the best carbonara sauces I’ve ever had. You get the barnyard funk of the Pecorino Romano, but it’s a lot deeper with really earthy, forest floor tones of the Parmigiano. I would make this again, but use full-sized rigatoni.
by agmanning
3 Comments
I’m sure it tastes good, but it’s a bit too liquid
Mmmm liquidity.
I’m not convinced he just uses Tellicherry. His carbonara is very aromatic (I’m being there a few times) and I normally use Tellicherry at home. I have the feeling he uses something else beyond black pepper (Madagascar wild pepper?)