Apart from not cooking AT ALL during the heat wave (which, thanks heavens, seems to be finally over) and sufficing to salads and other light meals during summer time, I hardly ever cook a proper comfort food during my usual routine. Comfort food asks for decent amount of fat, carbs and sugar, which I feel too guilty to put in a dish for one person. Mind you, I do get my sugar, carbs and fat when I eat out (which happens a lot lately, because work, and heatwave, again). All that foreword to say that carbonara — one of the signature pasta dishes of Roman cooking together with Amatriciana — is not something I would cook at home normally. However, I have had some very good carbonaras in my life, and I have learned from the bests how to perfect it: from friends (and their moms), to the ladies in the market, and top chefs of great restaurants. Yesterday for a Rome edible experience, I took my clients to Testaccio market (which was delightfully deserted, but open) to do our grocery shopping. With bagfuls of fresh summer produce, eggs, pasta and pecorino cheese, we headed back to #LatteriaStudio and started our #CookingClass. First we bathed our sliced peaches in fizzy white wine with a dash of sugar and mint leaves, then stewed ribbons of bell peppers with an onion, a clove of garlic and fresh tomatoes that turned into a beautiful peperonata. Sliced the tenderest Roman zucchinis and barely cooked them in loads of fine olive oil, added mint leaves and garlic. And in the end, we made the most perfect, most delicious #carbonara pasta I have eaten in my life. A mixture of perfectly cooked guanciale (pork cheek bacon), fresh egg yolks, and roman pecorino (sheep) cheese, a lot of black pepper, and quite a few tricks learned here and there and too many food memories of good (and not so good) carabonaras. I made the perfect carbonara. That one is going into my CV. (#MarketToTable cooking class in collaboration with @thetravellerchef) #LabNoonFood #FlavorsAndEncounters

labnoonさん(@labnoon)が投稿した動画 - 2017/08/12 05:07:13