Luciano Monosilio
Roman chef widely credited with refining the modern carbonara emulsion at Pipero, Rome.
Speaks to 3 threads
Cited in 3 places
- Carbonara/ Commentary
“The most important thing is the temperature of the eggs: it must not be higher than 65 degrees Celsius, otherwise the texture changes and you scramble them. I don't heat the sauce over the fire or in a pan but mix the cheese and eggs in a bowl over a water bath.”
King of the carbonara Luciano Monosilio reveals the secrets behind his dish — South China Morning Post (2015) - Carbonara/ Argument
“Luciano Monosilio's signature carbonara at Pipero is built on egg yolks alone, held below 65°C in a water bath to produce a glossy, custardy emulsion. (SCMP, 2015.)”
The Egg Composition — argued for "Yolks Lead" - Carbonara/ Argument
“Both Monosilio's restaurant method (a bowl over a water bath, eggs held below 65°C) and Gritzer's Serious Eats 'double-boiler hack' (nesting a bowl over the simmering pasta water) use indirect, controllable heat to thicken the sauce without scrambling. (SCMP, 2015; Serious Eats, 2015.)”
The Tempering Method — argued for "Bain-Marie / Double Boiler"