Introducing the kings of Roman pasta in a two-part series where we will make two of the four techniques that make pasta delicious. The focus of this class is on the sauce. The pastas of Rome are divided into four regions and these two sauces will reflect two of those regions.
In this class:
Spaghetti alla Cacio e Pepe
Bucatini alla Amatriciana
Watch the Class Below:
More About the Class:
Amatriciana is a rich and delicious sauce made with tomatoes, Guanciale (cured pork cheek), and freshly grated Pecorino Romano (a sheep’s milk cheese). Chef Dom will also demonstrate a fresh cacio e pepe made with two beautiful cheeses, Pecornio Romano and Parmigiano Reggiano. The art of the sauce is as important as the pasta!
The Menu:
Spaghetti alla Cacio e Pepe
Bucatini alla Amatriciana