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 an alternative recipe to his traditional Carbonara. This recipe was born from the need to let everyone try Carbonara. Ok, it's true ... there is only one Carbonara! But who forbids us to add a veg touch and make this dish accessible to everyone?
Joining the class, you won’t learn only how to make vegetarian Carbonara, Riccardo will also show you how to make a famous fresh pasta shape called Garganelli, which the dried version is Penne.
For the pasta:
For the sauce: