One of the most famous first courses of Roman cuisine is undoubtedly Carbonara. Even today, his birth is a great dilemma. There are various versions, the most accredited seem to be two. The first is connected to the liberation of Rome by the American allies in the Second World War, while the second takes up an old Abruzzese recipe of the “carbonari”, the charcoal workers.
Nowadays in Rome, there are many restaurants that compete for the best carbonara award in the city and since there is no real recipe, everyone makes it his way. In this cooking class, Riccardo will show you his recipe that uses only egg yolks, pecorino romano, guanciale, and black pepper. Of course, in the class, you will learn how to make fresh pasta rolled out by hand.
For the pasta:
For the sauce: