Continuing on our journey through the four Roman pastas in the conclusion to our two-part series. The focus of this class is about the technique to finish pasta in sauces. These two sauces are the juggernauts of Italian cuisine. Pasta alla Carbonara and Pasta alla Gricia.
In this class:
Chitarra alla Carbonara
Rigatoni alla Gricia
Watch the Class Below:
More About the Class:
Carbonara is a classic Italian pasta dish that’s made by whisking a mixture of egg yolks into hot pasta to create a creamy sauce. If you’ve never had it before or have had bad experiences curdling the eggs when you’ve made it, let this recipe be your guide. Rigatoni alla Gricia was created from the cheapness and abundance of the two ingredients that give this dish its flavor, which are guanciale and Pecorino.
The Menu:
Chitarra alla Carbonara
Rigatoni alla Gricia