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Carbonara king cooks up a storm

By Li Yingxue | chinadaily.com.cn | Updated: 2017-11-28 16:44
Filetto vitello, Australia Veal medallion, aromatic herbs crust, liquirice potato [Photo provided to China Daily]

Italian Michelin-starred chef Luciano Monosilio, also known as the King of Carbonara, presented his signature pasta carbonara dish to Beijing food lovers last week.

Carbonara is an Italian pasta dish originating from Rome made with egg, hard cheese, Italian bacon and pepper. Monosilio's version uses pancetta and pecorino Romano cheese to make the base, which needs to be cooked with precise timing.

Monosilio was guest chef at Italian restaurant Cepe at the Ritz-Carlton Beijing for four days between Nov 21 and Nov 24.

Monosilio developed his interest in cooking from a young age and gained his Michelin star by the age of 28. His culinary philosophy is based on a deep knowledge of the raw materials in cooking combined with strong technical skills.

This is the second time Monosilio has collaborated with Cepe, and his return was much anticipated after his first culinary showcase in June 2016.

"We enjoyed the wonderful delicacies he created last year and witnessed such positive feedback to his culinary presentations. We are looking forward to his return," said Andrew Rogers, general manager of the Ritz-Carlton Beijing.

"A year later, we cannot wait to taste his new dishes offering the charm and culture of Italy, the dream destination for travel and gastronomy."

 

La carbonara [Photo provided to China Daily]

 

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