Thanks everyone for joining! A few quick notes before we begin. There are quite a few recipes below, and cooking through each one start to plate with pasta would take more time than we have, and be somewhat repetitive.

Instead I think it will be more beneficial to guide everyone through the histories and evolutions of each of the dishes, seeing cacio e pepe transform into la gricia, and how the Sasto family red sauce can become alla vodka. That being said, this is not necessarily designed to be a cook along making everything with me in real time - rather it would be ideal to pick one or two dishes you want to try, and make those - otherwise you’ll end up with a lot of extra pasta! (never a bad thing). And then the next time your craving pasta, refer here and the video, and try a something else.

**A note on guanciale - A quick glance at these recipes will tell you one thing, pork is king in Roman cuisine, but more specifically guanciale. Albeit delicious and often irreplaceable. Due to its lack of availability and high price point, here in the US - I am going to substitute a variety of other cured pork products that are more readily accessible and more economical. But if you want to stay true to tradition - you can’t go wrong with a well made guanciale.

***all of the sauces will be finished with either dried or fresh pasta, some lend better to dried pasta because it allows the noodle to cook longer in the sauce. the pastas will not be listed in any of the ingredients.

****since all of the sauces focus more on the technique than anything else, and I will be demonstrating and teaching everything start to finish, I did not include the 1,2,3… of each recipe, be sure to ask questions, take notes, and watch the entire process in the video.

Cacio e Pepe & La Gricia

1/2 cup parmigiano reggiano, grated

1/4c pecorino romano, grated

freshly ground black pepper or peppercorn blend

2tb butter

1tb evoo

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4oz guanciale, skin off (substitute country ham)

Matriciana & Arrabbiata

1 tablespoon (15ml) extra-virgin olive oil

5 ounces guanciale, skin off (substitute pancetta)

pinch red pepper flakes

1/4 cup (60ml) dry white wine

1tb shallot, minced

28-ounce can whole peeled tomatoes, crushed

kosher salt and freshly ground black pepper

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

——————-

3 tablespoons (45ml) extra-virgin olive oil, plus more as desired

1 medium clove garlic, crushed

as much crushed red pepper as you can handle

28-ounce can whole peeled tomatoes, crushed

2 ounces (60g) finely grated parmigiano reggiano cheese, plus more for serving

small handful minced flat-leaf parsley leaves

Carbonara

4oz guanciale, skin off (substitute bacon)

freshly cracked black pepper

3oz pecorino or parmigiano (or combination), grated

3ea egg yolks

Pesto

This condiment will focus more on the technique than the ingredients, and allow everyone to substitute whatever herbs or greens they have available.

1 clove, garlic

4oz basil, picked

1cup parsley, picked

1cup mint, picked

1/2c pistachios (optional - can substitute any other nut or seed)

1c arugula (substitute or omit any green - kale, spinach, fennel fronds, etc)

1/3c grated parmigiano (substitute or omit - any cheese, feta, goat, cheddar, pecorino, etc.)

1/2c-1cup olive oil

lemon or lime zest

black pepper | salt | honey

ice

Pomodoro d’Oro

2oz butter (optional)

1ea medium white onion, sliced thick (1/4")

(approx) 1/2-1cup olive oil

1tsp dried oregano

1/2tsp dried or fresh thyme

1tsp dried parsley

1-2cup fresh basil, picked

4 clove garlic

28oz can tomato, crushed

alla Vodka

3 tablespoons (45g) unsalted butter

1 medium (8-ounce; 225g) white onion, diced

4 medium cloves garlic, thinly sliced

pinch red pepper flakes

salt

4oz tomato paste

14oz can whole peeled tomatoes

1 cup (240ml) heavy cream

1/4 cup (60ml) vodka, plus more if desired

2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving

Aglio e Olio

1/2 cup (120ml) extra-virgin olive oil, divided

4 medium cloves garlic, thinly sliced

Red pepper flakes, to taste (optional)

Minced flat-leaf parsley, for serving (optional)

kitchen equipment

large mixing bowl (for carbonara)

tongs / tweezers (for pasta)

slotted spot or spider (for pasta)

blender Or food processor (for pesto)

bowl & ice bath setup (for pesto)

pasta pot (for boiling water)

multiple saute pans (for sauces)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)

Sauced with Sasto