Roman Pastas Cooking Class

Only a fool will tell you these dishes are easy to master! In truth, they are harder than they look!


Tour details:

  • Typology: Private tour
  • Duration: 3-hours
  • Included: All necessary ingredients and materials
    Class enjoys the food they have prepared in the dining room
    Hands-on Italian English speaking chef
    Antipasti and local wines
    Each cook will have their own personal workstation
  • Meeting Point: Corso del Rinascimento, 65, ring the doorbell 'InRome Cooking'.
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The Walks Inside Rome team


The typical cuisine of Rome, the so-called ‘Cucina Romana’ has some legendary pastas amongst its repertoire. Carbonara anyone? In fact, the eternal city has gifted the world 4 of the most delicious pastas: Cacio e Pepe, Carbonara, Amatriciana & Gricia (three of which are unashamedly laced with that oh so Roman ingredient, guanciale, that is produced abundantly in the countryside surrounding Rome). They are hearty dishes made unique by their liberal dusting of Rome's answer to parmigiana, the mightly 'Pecorino Romano'. 

Each of them has garnered a cult status- they are bold, delicious and characterful. In a way, they reflect the very nature of Roman culture.

However, only a fool will tell you these dishes are easy to master! In truth, they are harder 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 spent years mastering these four pastas in some of Rome’s best beloved trattorias. He in turn wants to show you how to re-create them for home. To conclude the class, all the dishes made, will be enjoyed as a pasta feast in the 17th century dining room with local wines.

Oh and of course, what Italian food discussion is complete without a fight about the authentic origins or ingredients? Can bacon be used in the absence of guanciale or pancetta and is adding garlic really akin to a sin? You’ll have to ask the Chef!