Roman-style spaghetti cacio e pepe from scratch
What you'll learn
Pasta with Cacio e Pepe sauce is a true classic of the traditional Roman-style cuisine. It is an extremely simple recipe, but simple recipes are not always as easy to make as they could seem. This recipe originates from the sheperds that in ancient times moved their flocks from one country of Italy to another and during their long journey cooked simple pasta recipes using ingredients they could easily transport. In this class you will learn to prepare a creamy and well combined cacio e pepe pasta thanks to the 'risottatura' cooking technique.
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
80 g (2.8 oz) grated pecorino cheese
coarse salt (fine salt will be ok)
1 small/medium pot
1 medium skillet
1 pestle (or something to pound the toasted black peppercorns)
1 tong or 1 tool spider
1 bowl to serve
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.