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Roman Pasta Quartet

Every Roman knows how to cook or expects restaurants to offer “the four” Roman pastas. They are: pastas all’Amatriciana, alla Gricia, Cacio e Pepe, and Carbonara. These four pasta sauces are made from simple and similar pantry ingredients. They differ ever so slightly, yet these differences are what make them so spectacular. In this class, we’ll make each of these pastas together. We’ll discuss their origins and ingredients, we’ll learn how to boil pasta to a perfect al dente, and we’ll learn the art of mixing these sauces to make them creamy - not curdled, just like the dishes you’ll eat in Rome. Three of the four dishes contain salted pork (guanciale or pancetta) and all contain Pecorino Romano grated cheese.

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