There are four great Roman pastas, all connected: Gricia, Cacio e Pepe, Carbonara, and Amatriciana. They each play off of the others and reveal different sides to the same concept. Gricia is simple and focused on the luscious guanciale fat with a dusting of pecorino, while cacio e pepe loses the meat and adds more cheese and pepper for rich sauce, add an egg and keep the meat and you have indulgent carbonara, skip the egg and add tomatoes for hearty Amatriciana. 

Pasta, guanciale, and pecorino are the veins that pulse through each one of these quintessentially Roman dishes. Just as Fellini examines and plays with our perception of fame culture and the cafe society, Italian cuisine can play with out perception of what a few simple ingredients can mean. Buon Appetito!

In this class we explore the 3 of those 4 Sauces:

Cacio e Pepe

Carbonara

Amatriciana

Chef Choice Salad & Vinaigrette

Please note: This class will not cover making fresh pasta. We will focus on perfecting sauce-making techniques and using high-quality imported dried pasta. If you want homemade pasta, please consider one of our Pasta Making Classes.

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