Roman Pastas | Private

Rome’s typical cuisine, the so-called ‘Cucina Romana’, counts some legendary pastas amongst its repertoire. Carbonara might be the most famous. But in fact, the eternal city has gifted the world another three of the most delicious pastas: Cacio e Pepe, Amatriciana & Gricia (three of which are unashamedly laced with that oh so Roman ingredient, guanciale (pork cheek), that’s produced abundantly in the Roman countryside.

They are hearty dishes made unique by their liberal dusting of Rome’s answer to parmigiana, the mighty ‘Pecorino Romano’. And each of them has garnered a cult status – they are bold, delicious and characterful in a way, reflecting the very nature of Roman culture. That’s why we’ve designed this cooking class – so you can learn how to master them.

Discover how to create Rome’s most famous pasta dishes

Simple though they seem, these dishes are harder to cook than they look. This is why every trattoria in Rome serves them – when Romans go out to eat they are generally not looking for a new and exciting dish- they are on the lookout for the most perfect Carbonara or Cacio e Pepe because, let’s face it, there is nothing more sublime and delicious. Local Chefs are measured in their ability to do these dishes well.

In this class, we will teach you to excel at these Roman pasta dishes. Our Chef has spent years mastering these four pastas in some of Rome’s best trattorias. He in turn wants to show you how to re-create them at home.

Celebrate by tasting your culinary masterpiece

To conclude the class, all the dishes made will be enjoyed as a pasta feast perfectly paired with local wines. While you taste these classic and delicious pastas, this is your chance to have a discussion about the best tips for authentic Italian cooking. Can bacon be used in the absence of guanciale or pancetta? Is adding garlic really akin to a sin? You’ll have to ask the chef!