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The first time I ever tasted a bite of Luciano Monosilio’s carbonara, I knew I could never have my favorite dish anywhere else. My mind was blown: how did he cook the guanciale? What kind of eggs did he use? Where did he get his pasta? I immediately avowed to stop eating carbonara at just anywhere, only allowing myself my favorite dish if Luciano made it or it was recognized as just as amazing somewhere else. That year, I only ate carbonara four times.
Luciano is Italy’s reigning King of Carbonara, and I am pretty happy to have put him on the map. From Albano Laziale to Michelin starred chef, Luciano’s culinary journey has brought him to Rome, elevating carbonara and reviving it as a staple. Reared in cooking from a young age, he followed cookbooks and TV shows to familiarize himself with traditional Italian recipes, the home-grown chef loves to play with quality products and tradition at his eponymous restaurant Luciano Cucina (Campo de’ Fiori).
Want to hear Luciano tell all on what makes Carbonara the very best comfort food in the world? Grab a fork, press play on the player above and eat up the conversation.
In this Episode
[01:44] Guest Chef Luciano Monosilio
[05:27] Carbonara Origins
[14:27] From Rome to South Africa and Back
[18:38] Luciano’s Carbonara
[34:40] More Than Pasta
[36:15] The Perfect Dinner
Erica Firpo
Will travel for art and food. For more than two decades, Erica has been bringing you Italy. As the voice behind Ciao Bella and Ciao Bella podcast, she immerses herself in the stories of contemporary Dolce Vita. She is an ongoing contributor to AFAR, Conde Nast Traveler, Fathom, Forbes, Hotels Above Par, Travel + Leisure, Washington Post and more.
