Ready to learn why Romans have been flexing their pasta game for centuries? Join us for an intimate masterclass on two deceptively simple yet notoriously tricky pasta dishes: Carbonara and Cacio e Pepe. In this hands-on class, we'll show you how these beloved Roman dishes actually work – and yes, we promise you'll never reach for the cream again.

We're focusing purely on technique using premium dried pasta and traditional ingredients. You'll learn why pasta water is liquid gold, how to emulsify cheese without clumping, and the crucial timing that makes or breaks a carbonara. No shortcuts, no compromises – just the real deal.

What you'll learn:

• Temperature control that prevents scrambled eggs in carbonara
• The essential pasta water-to-cheese ratio for silky cacio e pepe
• How to build depth of flavor using guanciale and pecorino
• An inauthentic but delicious vegetarian version of carbonara 
• Proper pasta cooking for the perfect bite

Fair warning: After this class, you might become that person who gets a little judgy about "carbonara" made with cream. We're not sorry.

All ingredients provided – just bring your appetite and curiosity.

During this interactive session, you'll discover the art of preparing Carbonara, blending eggs, cheese, pancetta, and black pepper to achieve its distinctive creamy sauce. Then, you'll embrace the simplicity of Cacio e Pepe, utilizing only Pecorino Romano cheese and freshly cracked black pepper to give the spaghetti unforgettable flavor.

Whether you're an avid cooking enthusiast or simply drawn to the allure of authentic Italian fare, our class promises an engaging and delicious journey into the heart of Rome's culinary traditions. Join us for an educational and memorable culinary experience.