Another carbonara, derived from none other than Luciano Monosilio's recipe.
This truly transforms the carbo-cream into something marvelous and is lovely and balanced due to its mix of both pecorino romano and grana padano.
The guanciale was around 4 months of agin, sourced from a local butcher.
I used spaghetti alla chitarra which is like a square tipped spaghetti.
This was delicious.
by _Brasa_
9 Comments
Damn, that looks good!
Perfect!
Beautiful job 👏🏻
Wow that’s beautiful! And you know how to plate!
Hubba hubba.
My favorite too! And one of the few dishes I make better than my partner.
Monosilio’s technique is the best, your carbonara looks amazing OP
Yeah, Luciano Monosilio‘s recipe is honestly the best.
Looks incredible!
Wow. This looks fantastic. Bravo 👏🏼