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Agnolotti with Peas and Bacon

Thomas Keller

Lesson time 12:03 min

Learn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Excellent programe. It changed how I choose ingredients. I am sure many of my friends and family members will be rewarded by wonderful food come out of my kitchen. Mahalo.

As a cook fan, a better way to prepare products and a new flavor palette for the already worn out ones

Thomas Keller was amazing. I learned a few tricks that I didn't recieve in Culinary School. I look forward to more of his classes.

This class helped know more about the fundamentals of cooking and the lesson of doing every plate over and over again until perfection.



Lovely dish. I used crispy fried salsiccia instead of squashy bacon, much better.

Markus D.

A fantastic recipe that came out really well. One thing - you DO NOT need a pasta machine, let alone a $2000 restaurant machine. Just a $10 rolling pin will do fine - practice your rolling skills!

A fellow student

strongly agree the small pieces of chess is also beautiful. its really true that chef or any industry master can turn any disadvantage into advantage

Clare M.

I had a few broken agnolotti so I knocked up a quick bowl for me to practice the parm crisp....

Maria A.

WOW !! Chef Keller never misses a beat. I will do this recipe. Seriously thinking of getting the electric Imperia Restaurant pasta machine. Why not?!

A fellow student

Excellent teaching moment with the Parmesan crisp and the self reflection. It's the commitment to continued learning the defines excellence.

Rob S.

First time making homemade pasta. We would never have tried making it if it wasn't for this class and how easy Chef Keller made it look! Turned out above all our expectations. Yum!

Ben C.

How does TK get that “tented” shape to the parm crisp at the end of the video? Anyone know?

Shirl T.

I love this and I can't wait to try it out. Just wondering if you have to use that much butter? It seems a lot for one portion...

Eduard M.

Will the pasta get cooked if only halfway into the liquid ? It was my understanding that the pasta has to be always fully immersed to get properly cooked.