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Luciano Monosilio’s Perfect Carbonara

PRESENTED BY THE EXTRAORDINARY ITALIAN TASTE & MADE IN ITALY

If you make Luciano Monosillo’s  recipe you’ll understand why he’s nicknamed the King of Carbonara.

His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper. Canada’s 100 Best has road-tested this dish twice with perfect results both times.  If you’ve ever tried carbonara and failed, this recipe video will make you master of this dark art.

CARBONARA

INGREDIENTS:

Serves four

  • 280 grams spaghetti
  • 4 egg yolks
  • 30 grams grated Grana Padano
  • 20 grams grated Pecorino
  • 2 grams ground pepper
  • 200 grams guanciale (cured pork jowl) cut into 1 centimeter slices
METHOD:
  1. Cook the pasta in salted boiling water.
  2. Whisk the egg yolks with the Parmigiano, pecorino, and the guanciale fat in a steel bowl.  Add a little hot water.
  3. When pasta is cooked, cream it with the seasoning in a steel bowl till creamy. Add freshly ground black pepper.
  4. Grate some extra cheese and sprinkle with more freshly ground pepper to taste.

CHEF LUCIANO MONOSILIO

Chef Luciano Monosilio’s cuisine merges both tradition and innovation. His cooking fuses the modern with ancient ingredients dating back to the heritage of Roman times.

He developed an interest in cooking from a young age, and has worked with some of Italy’s most renowned  chefs: Fulvio Pierangelini (Gambero Rosso**), Mauro Uliassi (Uliassi**) and Enrico Crippa (Piazza Duomo***, no.15 of The World’s 50 Best Restaurants). At  27-year-old received his first Michelin Star to become one of the youngest Italian Michelin-starred chefs.

His restaurant Luciano Cucina Italiana in the centre of Rome. He also owns the Neapolitan pizzeria Fra Diavolo in Genoa.

 

Created in partnership with hospitality icon Nick Di Donato of the Liberty Entertainment Group, Don Alfonso 1890 Toronto is the first North American location of world-renowned Michelin Star Chefs Alfonso and Ernesto Iaccarino’s Don Alfonso 1890. It is located in the historic Consumer’s Gas Building of 1852 on Toronto Street; in the heart of the Financial District in downtown Toronto.

Showcasing the incredible cuisine of Chef Ernesto Iaccarino and the wonderful fresh flavors of the Amalfi coast, Don Alfonso 1890 is an internationally recognized award-winning concept with locations in Sant’Agata, Amalfi Coast, Italy; Levello, Basilicata, Italy; Helena Bay, New Zealand; Macau, China and now Toronto.  Don Alfonso 1890’s cuisine is characterized by its modernity, Mediterranean flare and the exceptional quality of the raw materials used.

 
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