Here's how 'King of Carbonara' Luciano Monosilio cooks the dish to perfection

Carbonara is among the dishes that have been warmly welcomed and adopted in the country by the ever-so-cordial and warm Filipinos.

It usually takes center stage on different occasions and dining tables, and throughout time, has been given new touches and personal twists.

Even the “King of Carbonara,” Luciano Monosilio, himself agrees that there are many ways and approaches to preparing the dish. Luciano, however, still has a few reminders when it comes to making carbonara.

Luciano visited the country and partnered with A MANO BGC at the One Bonifacio High Street Mall for "Luciano at A MANO,” an exclusive one-night event where he showcased signature dishes (including carbonara!) from his restaurant, Luciano - Cucina Italiana in Rome.

^{Photo by Carby Basina, GMA Integrated News}

“Today, carbonara is one of the most traditional dishes but they are made in many different ways around Italy, especially in the center of Italy. From Tuscany to the Campagna, it’s very popular,” Luciano told GMA News Online.

“We make [it] in different [ways], it’s only, must be important, only one thing: the ingredients,” he added.

For pasta, he highlighted that it must be cooked perfectly, as it plays a big role in the dish.

“People sometimes made their mistake to make pasta too much al dente,” the Michelin Star awardee said.

Likewise, cooking the eggs must be done the right way, and they must be “creamy and light yellow” in appearance.

“That’s important because this way, we are more safe for the people,” Luciano said.

Meanwhile, for ham, “maybe you can use pancetta, you can use guanciale. Everyone has a home version.”

Luciano said that the people from Tuscanny "was one of the first ones to make the carbonara in United States, in Chicago,” and that they made carbonara with only pancetta ham.

“The guanciale came too, later. So we tried to make the best one, then we put the guanciale,” he continued. “Everyone has [their] own recipe. Everyone does it different way. So from the North to South, it changes. The recipe, sometimes, changes from town to town, from family to family, doors to doors, they change…So everyone has to find the best way to make their [own].”

In addition, Luciano suggested pairing carbonara with sparkling wine, “or maybe the sparkling water,” because the bubbly drinks help “clean the palate, the mouth.”

“But the best one is the water because, you know, the combination with eggs, sometimes, very hard,” he said.

So there you have it — the perfect carbonara, straight from the expert! —JCB, GMA Integrated News