Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

TWO SPOTS LEFT!