ROMAN PASTA SAUCES 

In this class, we will prepare four classic pasta sauces from Rome.  Guanciale is cured pork jowl, an unsmoked bacon of sorts... and we are in love with at here at Dave's Fresh Pasta.  Nowhere in the world is this ingredient utilized as well as in the great pasta sauces of Rome.  Amatriciana from the town of Amatrice blends the perfect balance of pork, tomato and Roman sheep's milk cheese Pecorino Romano.  Pasta Carbonara, named for Roman charcoal workers, is made without tomato but with farm fresh eggs and Parmigino Reggiano.  Creamy Alfredo sauce was created for American actors in Rome to replicate the comfort of macaroni and cheese.  Cacio e Pepe, once known only to Romans and Italian Americans, has become one of the most talked about pasta dishes in the country. What's the secret to a great Cacio e Pepe?  It's all in the pasta water!  Come to the class to find out all the tricks to these beloved pasta dishes. class full