Roman Pastas

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!

What are we making in this on-demand cooking class? 

– Rigatoni Carbonara

– Bucatini all'Amatriciana

Who is teaching this class?

Chef Paul C. Reilly of Coperta in Denver, Colorado. 

Ingredients and quantities will be provided once this class has been purchased.

Special Equipment

- Large pot

- Spice grinder, mortar and pestle, or molcajete