Authentic Roman Carbonara: The Recipe We Teach in Our Rome Kitchen
The carbonara we teach in Rome: one slice of guanciale for two, one yolk per person plus one egg for the pan, a handful of pecorino, pepper. Eggs off the heat.
Fresh pasta: recipes and guides
7 articles about Fresh pasta from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Gluten-Free Fresh Pasta with Fioreglut: The Tonnarelli We Make in Rome
Gluten-free fresh pasta as we make it in Rome: 100 g of Fioreglut, 50 g of water, 1 g of xanthan and one yolk per person, cut into tonnarelli.
Fresh Egg Pasta Recipe: Tonnarelli the Way We Make Them in Rome
Fresh pasta as we make it in Rome: 100 g of flour, half semolina and half 00, one yolk, 30 g of water, oil and salt per person, then cut on the chitarra.
Ricotta and Spinach Ravioli Recipe: Butter and Sage, the Way We Teach It
The ricotta and spinach ravioli we teach in Rome: sheet at 7, 300 g of spinach and 100 g of ricotta per strip, piping bag, air out, butter and sage.
Authentic Cacio e Pepe Recipe: The Pecorino Cream We Teach in Rome
The cacio e pepe we teach in Rome: a handful of pecorino per person, plenty of pepper, a little cold water for the cheese paste, tossed in its water, heat off.
Spaghetti and Meatballs Recipe: The Italian Way We Teach in Rome
The spaghetti and meatballs recipe we teach in Rome: 30 g meatballs of beef and pork, bread soaked in milk, passata, and why the plate is American.
Spaghetti alla Nerano Recipe: Fried Zucchini, Provolone and No Cream
The spaghetti alla Nerano recipe we teach in Rome: 175 g of fried zucchini and 37.5 g of provolone per person, cheese melted off the heat, no cream.