Join me in unraveling the secrets behind cooking three iconic Italian pasta dishes and their exquisite sauces: aglio e olio (garlic and olive oil), carbonara (guanciale and egg sauce), and cacio e pepe (cheese and pepper). While these recipes boast simplicity with their few, but high-quality ingredients, mastering the proper cooking techniques are often a challenge home cooks have trouble with. Fear not! We'll delve into understanding how to prevent these sauces from splitting or curdling and the proper way to cook, sauce, and serve these insanely delectable and comforting dishes.
Class Length
3 hours
Skills Learned & Practiced
- how to identify quality, dried pasta
- ingredients required and choosing olive oils
- proper pasta cooking and testing
- emulsions and preventing the splitting of sauces
- proper plating and serving
Price
- $175 per person (minimum 2 people)
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
- Plus 5% GST
Practice Recipe Examples
Cacio e Pepe, Carbonara, Aglio e Olio, and Panzanella or a seasonal salad. Dishes to be determined upon booking.
