Carbonara, Cacio e Pepe, Amatriciana
4:00 to 5:30 PM Rome Time
- 25 euros25 €
- Online Session
Learn to cook the legendary Roman pastas with only a few simple ingredients: Cacio e Pepe, Carbonara, and Amatriciana. Do you know how to make a perfect Cacio e Pepe where the cheese is creamy and not stringy? What about Carbonara? How should the guanciale be cooked? Should it be soft or crunchy? All these questions will be answered in this course, and you will also have three pasta recipes for your future meal plans. Ingredients: Tomatoes, Guanciale/pancetta, Pecorino cheese, Eggs, Black pepper and Salt. Dry or Fresh Pastas: Bucatini, Spaghetti and Mezze Maniche. Equipment: Cutting board, Chef’s knife, Kitchen knife, Large non-stick deep pan, Large pot for boiling pasta, Pasta strainer, 3 medium bowls for pasta sauces, 3 large bowls for dressing pasta, Cheese grater, Dishes for serving, Fork, Ladle, Tongues for Spaghetti, Metal whisk, and Pepper mill. Note: There is meat, gluten, dairy and egg present. However, you can join this class if you want the gluten free version by contacting us before the class at firstname.lastname@example.org.
As we have limited availability on the course, any cancellations 1 week before class, can exchange for another course within 30 days of cancelling. No cash refunds. Later cancellations will not be eligible for anything.
Parma, Province of Parma, Italy