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.
Roman pasta: recipes and guides
5 articles about Roman pasta from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
What to Eat in Rome: The Dishes to Try and How to Spot a Good One
What to eat in Rome, from a cooking school's kitchen: carbonara, cacio e pepe, supplì, artichokes, pizza, maritozzo, gelato, and how to spot good ones.
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.
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.