When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.
In this on-demand cooking class, Chef Paul C. Reilly will teach you how to make two quintessential Roman Pastas: Rigatoni Carbonara and Bucatini all’Amatriciana. These two dishes are staples on his menu at Coperta in Denver. Both dishes utilize guanciale (cured pork jowl), Pecorino Romano, and black peppercorns.
Chef Paul loves bucatini all’Amatriciana so much he will sometimes go to his restaurant on a day off and ask the kitchen to make it for him. After eating it myself, I now know why. The acidity the wine gives the sauce really plays off of the fat from the guanciale and makes it a totally addicting and memorable plate of pasta. These are two classics after all!
Bucatini all’Amatriciana
What are we making in this on-demand cooking class?
Rigatoni Carbonara
Bucatini all’Amatriciana
Who is teaching this on-demand cooking class?
Chef Paul C. Reilly of Coperta in Denver, Colorado.
How long will this class take?
The longest element in this class is the Amatriciana sauce, but that will only take you about 40 minutes. If you plan to make both dishes in the same cooking session, you should be able to make everything in about an hour. While the Amatriciana sauce is simmer you can prep the guanciale, butter cheese, egg custard, and black peppercorns. Then you can cook the carbonara. Be sure to save that pasta water so that you don’t have to wait as long for the water to come back to a boil when you need to cook the bucatini!
What ingredients and equipment do I need?
Ingredients and quantities will be provided once the class has been purchased
Special Equipment:
Spice grinder, mortar and pestle, or molcajete
Large pot with lid