Cooking Class: Carbonara with Gina Tringali - Context Travel

Cooking Class: Carbonara with Gina Tringali


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April 6 is Carbonara Day! The Roman classic pasta dish is creamy and satisfying and one of the symbols of Roman cuisine loved far beyond the Eternal City. There are diverse theories about its origins: some speculate that it was created by coal workers, others attribute it to American soldiers who arrived in Italy during the Second World War. Whichever theory we choose, one thing is for certain, it’s delicious.

Today we celebrate Italy’s beloved Carbonara. If you are a purist, the recipe requires only five ingredients for the silky sauce: guanciale, Pecorino Romano PDO, egg, salt, and pepper without exception. The most accepted pasta shapes are spaghetti, rigatoni, and mezze maniche. Deceivingly simple, the secret to the success of this dish is in the sauce. In this cooking seminar, we will make an authentic carbonara recipe and talk about the carbonara trends happening in Italy.

In this hands-on conversation, we will learn how to prepare this iconic Roman pasta dish. Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making carbonara like a pro. Designed to deliver a taste of Rome, participants will come away with an understanding of how to make this beloved pasta and learn about its different cooking methods, pasta shapes, and flavors.

 

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining.

Ingredients for Carbonara

  • Yield: 4 servings
  • 400 g (2 cups) pasta
  • 150 g (3/4 cup) guanciale or pancetta, cubed
  • 4 eggs
  • 1/2 cup Pecorino Romano, grated, plus more for the table
  • Salt & black pepper

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible.

  • 1 large heatproof bowl
  • sauté pan
  • 12-quart pasta pot
  • tongs or skimmer
  • wire whisk

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

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Love cooking with Gina!

Another great cooking class with Gina - as a result, I am becoming addicted to pasta!

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
E
E.
Love cooking with Gina!

Another great cooking class with Gina - as a result, I am becoming addicted to pasta!