Learn to make all four canonical Roman pastas — cacio e pepe, carbonara, amatriciana and gricia — with a Roman chef who demystifies the techniques that make or break these deceptively simple dishes.
The Roman Pasta Masterclass is a hands-on cooking class devoted to the four canonical pastas of Rome — cacio e pepe, carbonara, amatriciana and gricia — the so-called quartet that shares a common DNA of pecorino romano, guanciale and black pepper yet diverges into four distinct dishes. Over roughly three hours a Roman chef guides a small group through each recipe in a working kitchen, demystifying the techniques that make or break these deceptively simple plates: emulsifying pecorino and starchy pasta water into a glossy cacio e pepe sauce without it clumping, building carbonara's silken egg-and-cheese cream off the heat, rendering guanciale to the right crispness, and balancing the tomato and chilli of a proper amatriciana. The €80 price covers the instruction, all ingredients, the pasta the group cooks and eats, and usually a glass of wine to accompany the tasting; transport to the kitchen and gratuities are not included. Participants cook hands-on rather than watch a demonstration, and the chef explains why Roman cooks insist on guanciale over pancetta and pecorino over parmesan, along with the role of pasta water as the kitchen's most underrated ingredient. Classes are kept small so each person works at the stove, and sessions are generally run in English at a pace suited to home cooks of any level. Because all four signature dishes rely on cured pork and aged sheep's cheese, the class is not ideally suited to vegetarians, though the chef can sometimes adapt one or two recipes when dietary needs are flagged at booking. The class suits travellers who want to take a repeatable skill home rather than simply eat, leaving with the confidence to recreate Rome's most iconic pastas in their own kitchen.
| Price | €80 |
|---|---|
| Duration | 3h |
Weather through the year in Lazio
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Lazio.
Highlights
- Cook all four classic Roman pastas: cacio e pepe, carbonara, amatriciana and gricia
- Master the pecorino-and-pasta-water emulsion behind a silky cacio e pepe
- Learn why Roman cooks use guanciale and pecorino rather than pancetta and parmesan
- Sit down to eat the pasta you make, paired with a glass of wine
Tips for visiting
- Come with a light appetite; the class finishes with a full tasting of the four pastas you cook.
- The recipes rely on guanciale and pecorino, so vegetarians should raise dietary needs at booking.
- Take notes or photos of the pasta-water emulsion step, the technique most likely to trip you up at home.
- Wear clothes you can cook in; aprons are usually provided in the kitchen.
Frequently asked questions
Which dishes are taught in the Roman Pasta Masterclass?
The class covers all four canonical Roman pastas — cacio e pepe, carbonara, amatriciana and gricia — with hands-on practice of each technique.
Do participants eat the pasta they make?
Yes. After cooking each dish hands-on, the group sits down to eat the pasta, usually accompanied by a glass of wine included in the €80 price.
Is the pasta class suitable for vegetarians?
Not ideally, since the four signature dishes rely on guanciale and pecorino. The chef can sometimes adapt one or two recipes when dietary needs are noted at booking.