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.
Pecorino Romano: recipes and guides
3 articles about Pecorino Romano from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Authentic Amatriciana Recipe: The Amatrice Method We Cook in Rome
The amatriciana we teach in Rome: one slice of guanciale for two, tomato sauce in its fat for twenty minutes, lid on, a handful of pecorino, pepper. No onion.
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.