How To Make The 4 Classic Roman Pastas

Tom and Mike talk about their love of the 4 Classic Roman Sauces, and then break it down as an easy to digest flowchart . After listening to this segment you will be a master of Roman Pasta and be able to impress all of your friends.

Mike’s Awesome Roman Pasta Flowchart

All Recipes are for 2

Cacio e Pepe: The Base
250 Grams of Fresh Pasta (8.8 oz)
3 Tbsp of Butter
1 Cup of Shredded Cheese (Blend of Parmigiano Reggiano, Grana Padano, Pecorino)
2 Tablespoons of Freshly Ground Black Pepper

Drop your fresh pasta into unsalted boiling water and cook noodles for a minute (This is how you will prepare the pasta for all recipes on this page). Strain but keep 3/4 of a cup of reserved pasta water to the side.
In a pan melt 3 Tbsp of Butter, add the pasta, 3/4 of the cheese, and black pepper. Add some pasta water sparingly to thin out sauce to desired thickness

Garnish with remaining cheese
Note:Even though this is the base sauce, Cacio E Pepe has significantly more black pepper than the rest of the sauces

Pasta a la Gricia: With Guanciale
250 Grams of Fresh Pasta (8.8 oz)
6 ounces of Cubed Guanciale or Pancetta
1 Cup of Shredded Cheese (Blend of Parmigiano Reggiano, Grana Padano, Pecorino)
1 Tablespoon of Freshly Ground Black Pepper

Prepare pasta the same way but instead of using butter, render the pork fat in a pan, incorporate the pasta, 3/4 cheese, and pepper into the pan.

Garnish with the rest of the cheese

Pasta a la Carbonara: With Egg
250 Grams of Fresh Pasta(8.8 oz)
6 ounces of Cubed Guanciale or Pancetta
1 Cup of Shredded Cheese(Blend of Parmigiano Reggiano, Grana Padano, Pecorino)
1 Tablespoon of Freshly Ground Black Pepper
3 Eggs

Before cooking any pasta crack 2 eggs and a 3rd yolk into a bowl, and 3/4 cup cheese of and black pepper. Mix all into a homogeneous mixture

Take another large bowl and keep hot water in it while you cook your pasta

Render your pork fat, boil fresh pasta for one minute and toss it into the pork fat pan. Dump water from the now hot bowl, add the pasta and then add the egg mixture. Toss pasta in carbonara sauce fast so it gets “cooked” but does not turn into scrambled eggs. This is the most challenging part of making any of the 4 pastas

Garnish with Remaining Cheese. Feel free to poach an egg and throw that bad boy on top of your pasta also. #YolkPorn

Note: If you are able to make Mafalde Pasta or buy fresh Mafalde pasta, this is my favorite type of pasta for Carbonara

Pasta Amatriciana: With Tomato
250 Grams of Fresh Pasta(8.8 oz)
6 ounces of Cubed Guanciale or Pancetta
1 Cup of Shredded Cheese(Blend of Parmigiano Reggiano, Grana Padano, Pecorino)
1 Tablespoon of Freshly Ground Black Pepper
1 Cup Tomato Sauce

Traditional Amatriciana is just tomatoes instead of egg, but feel free to make your tomato sauce recipe, render the fat, add the pasta, add the sauce. Feel free to put some guanciale aside and garnish the pasta with Guanciale and Cheese

Note: Classically this dish is served with Bucatini pasta, which is spaghetti with a hole running through it(like a Spaghetti Straw), but Fresh Spaghetti will still be delicious

If you decide to make one of these Pastas at home make sure to tag us on Instagram @notafoodieshow 
Also if you have any questions about the recipes please feel free to DM us as well, we would love to help

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