One-to-one masterclass · over video call

The Art of Perfect Carbonara: Secrets, Technique & Tradition

Duration

90′

Format

1:1

Language

🇮🇹 Italian

with subtitles

Price

From € 35.78

Master the art of authentic Roman Carbonara without the mistakes! Our chefs will reveal the secrets to creating a rich, velvety sauce with no scrambling. Learn proper emulsification, how to crisp guanciale, and the exact balance of Pecorino and pepper. Join us and elevate your pasta game!

The Art of Perfect Carbonara: Secrets, Technique & Tradition

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What you'll learn

Carbonara is one of the most iconic dishes in Italian cuisine, but it is also one of the most misunderstood. Just a handful of ingredients, zero cream, and pure technique. In this hands-on workshop led by our expert chefs, you will learn how to transform five simple ingredients into a creamy, flavor-packed masterpiece.

Throughout the lesson, we will cover every key step of the traditional Roman recipe: from frying the guanciale so it turns out crispy on the outside and tender on the inside, to creating the egg yolk and Pecorino Romano base (pastello). You will master temperature control to smoothly emulsify the rendered fats with starchy pasta water—completely avoiding the dreaded scrambled egg effect. Whether you are a beginner or a passionate home cook aiming for restaurant-level execution, this class equips you with the exact skills to recreate an authentic Roman Carbonara at home.

The lesson step by step

1

Slicing and Crisping the Guanciale

Trim the hard rind off the guanciale and slice it into strips about 1 cm (1/2 inch) thick. Render it in a skillet over medium-low heat without adding oil, letting the fat melt slowly until the strips are golden and crispy. Set the guanciale aside and keep the rendered fat in the pan.

2

The Egg and Pecorino Paste

In a large mixing bowl, whisk together the egg yolks, finely grated Pecorino Romano, and a generous amount of freshly cracked black pepper. Mix with a hand whisk, incorporating a tablespoon or two of the warm rendered guanciale fat to form a smooth, thick paste.

3

Boiling and Finishing the Pasta

Boil the spaghetti in lightly salted water and drain it al dente, transferring it directly into the skillet with the rendered fat. Toss the pasta over high heat for one minute with a splash of pasta water to create a starter emulsion with the pan juices.

4

Creamy Emulsification and Plating

Remove the pan from the heat source (or transfer the hot pasta straight into the bowl with the egg mixture) to prevent the eggs from cooking into scrambles. Pour in the egg paste along with a ladle of hot pasta water, tossing vigorously to form a glossy, velvety cream. Serve immediately, topped with crispy guanciale, extra Pecorino, and freshly cracked pepper.

Real-time translated subtitles

The lesson is taught in Italian: during the video call you'll get subtitles translated in real time into the language you choose at booking.

Available languages

🇮🇹 Italian🇬🇧 English🇩🇪 German🇫🇷 French🇪🇸 Spanish🇵🇹 Portuguese🇳🇱 Dutch🇵🇱 Polish🇹🇷 Turkish🇷🇺 Russian🇸🇦 Arabic🇮🇳 Hindi🇯🇵 Japanese🇰🇷 Korean🇨🇳 Chinese

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The Art of Perfect Carbonara: Secrets, Technique & Tradition