Solo, Roman Pasta-Making Class works.
A fun, social few hours making fresh egg pasta by hand — usually tonnarelli or fettuccine — then turning it into a Roman classic like carbonara or cacio e pepe (the trick is the technique: emulsifying pecorino and pasta water without scrambling the egg or seizing the cheese) and eating it with wine. The case for doing it over just eating out is that Rome's signature pastas are about method as much as ingredients, so learning the hand will change how you cook them at home.