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Vanity Fair | Luciano Monosilio: «Now I will teach you how to make pasta at home»

By March 28, 2020#!28Wed, 01 Feb 2023 16:32:59 +0000+00:005928#28Wed, 01 Feb 2023 16:32:59 +0000+00:00-4+00:002828+00:00x28 01pm28pm-28Wed, 01 Feb 2023 16:32:59 +0000+00:004+00:002828+00:00x282023Wed, 01 Feb 2023 16:32:59 +0000324322pmWednesday=1693#!28Wed, 01 Feb 2023 16:32:59 +0000+00:00+00:002#February 1st, 2023#!28Wed, 01 Feb 2023 16:32:59 +0000+00:005928#/28Wed, 01 Feb 2023 16:32:59 +0000+00:00-4+00:002828+00:00x28#!28Wed, 01 Feb 2023 16:32:59 +0000+00:00+00:002#No Comments

by Maurizio Bertera

Mythy carbonara (with recipe)

Monosilio has no secrets: he serves one of Italy's most famous carbonara with ingredients and preparation technique. For records, the cream for four people consists of 180 g of yolk only, 30 g of Parmigiano, 20 g of pecorino cheese. Spaghetti should be whipped with 200 g of guanciale cut into 1 cm cubes and previously made crispy, 2 g of pepper and a little hot water. Delights.

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Luciano Monosilio, Monosilio, born in 1984, is beloved in the Capital. After important experiences (with Pierangelini, Uliassi, Crippa...), in restaurants such as Roscioli, Tordo Matto and especially Pipero at Rex (later to become Pipero Roma), since September 2018 he has been on his own, opening Luciano-Cucina Italiana.

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