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| Name | Pasta carbonara in Rome | Where Locals Go |
| Video Uploader | Video From Washington Post |
| Upload Date | This Video Uploaded At 09-09-2019 15:00:56 |
| Video Discription | When Roman chef Luciano Monosilio was 26, he started to cook carbonara at the restaurant where he would go on to earn his first Michelin star, Pipero al Rex. Approaching the traditional dish with the precision of a fine-dining chef, Monosilio acquired the unofficial title of king of carbonara. Today, at his own restaurant, Luciano Cucina in Rome, Monosilio remains deeply focused on the world of pasta, so much so that he built his own production facility to make it fresh and dry. At Luciano Cucina, his carbonara doesnโt have any secrets, but it has two peculiarities: its use of pasteurized eggs and guanciale (or cured pork jowl) with a cinnamon aftertaste. Read more: https://wapo.st/2LCATBa. Subscribe to The Washington Post on YouTube: https://wapo.st/2QOdcqK By The Way, we have way more travel content: Instagram: https://www.instagram.com/bytheway/ Sign up for our newsletter: https://wapo.st/bytheway More city guides and tips: https://www.washingtonpost.com/travel 9Aabnk4Db0A |
| Category | Travel & Events |
| Tags | spaghetti carbonara in rome | carbonara | where to eat carbonara in ro | where to eat pasta in rome | where to eat in rome | best pasta restaurants rome | pasta rome | spaghetti carbonara | pasta carbonara | best pasta carbonara | best carbonara pasta | best pasta in rome | ojo e bottarga di muggin | fettuccella ajo | ripiene pasta dishes | contemporanee | michelin-star | pasta | italy | rome | king of carbonara | chef luciano monosilio | luciano cucina | a:bytheway | t:By the Way | s:Style |
