Spaghetti alla Carbonara Class
Let’s cook pasta alla carbonara, a legendary recipe whose fame is renown all over the world.
It’s made with a few basic ingredients: guanciale (cured pork jowl, which can be substituted with pancetta) and eggs. The chemistry between this couple guarantees an enduring love. Add cheese and pasta, and the harmony is perfect.
Certain steps are crucial to achieve a glossy, creamy sauce and avoid ending up with a scrambled egg. Try my recipe, discover the magic of food chemistry, and your carbonara will be golden.
– durum wheat spaghetti noodles
– guanciale, pancetta, or bacon
– egg yolks
– pecorino romano cheese
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here
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