Cook real carbonara with a Roman Chef
What you'll learn
Pasta with Carbonara sauce is a true classic of the Roman cuisine. Every family has its own version. It is an extremely tasty pasta dish and to be successful it must be creamy and well balanced. In this class you will learn to cook a real carbonara practising the bain-marie method. This will allow you to obtain a perfect Roman-style pasta dish. You will also learn the story of this dish and will finally find an answer to one of the most frequently asked questions: "Does carbonara need any milk or cream?".
This class is perfect for
Beginners, Amateurs, Experts
After taking a degree in Economics and having worked first as a financial accountant and later as a professional sworn translator, I decided that cooking had to become my job. I took a professional diploma as a Personal Chef, opened a food blog, worked for a famous Italian food magazine and for some of the greatest Italian Chefs in catering events and English cooking classes. In 2014 I founded my cooking school in Rome, so cook! In my school I give cooking classes in English on our traditional Italian cooking.
What to bring
100 g (3.5 oz) spaghetti or rigatoni
1 slice guanciale 0.5 cm (0.20 in) thick or 2-3 thin slices (as an alternative pancetta or
bacon, not smoked)
2 large egg yolks (or 1 large whole egg)
4-5 tbsp grated Pecorino cheese
1 tbsp grated Parmesan or Grana Cheese
black pepper, freshly ground
1 small or medium pan
1 stainless steel bowl (no glass) the same width of the pot
1 fork or 1 whisk
1 cutting board
1 kitchen knife
How to participate
Head to your confirmation email or booking page, and click the button to join the stream.
If you haven’t already, download Zoom for free on your computer or smartphone in advance.