From Thomas Keller's MasterClass

Agnolotti with Peas and Bacon

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

Topics include: Agnolotti with Peas and Bacon


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

Topics include: Agnolotti with Peas and Bacon

Thomas Keller

Teaches Cooking Techniques

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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.

It was a great opportunity to learn the basics of cooking from chef Thomas Keller. The classes not only showed me the technical skills to accomplish the best result in the kitchen through the demos but also his philosophy of cooking, valuable advice, and beyond.

Chef Keller is a true master of his craft. His manner, skills, technique, and overall personality is one for other Chefs/ cooks/students to emulate and appreciate. Outstanding course.

It was great!! I loved every chapter of this Masterclass, chef Thomas Keller did a great job in teaching the cooking techniques, I´d recommend it 100%

amazing basics of cooking that leads to great preparations. Wish we had more from him!


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.

Carolyn T.

I LOVE how he handled the teaching moment with the Parmesan Crisp. Chef Keller is an excellent teacher!

A fellow student

Great lesson! And a good reminder to make mistakes work in a meal. But, speaking as a vegetarian, I can substitute vegetable broth for the chicken. But I struggle to find the smoky savory substitute for bacon. Ideas?

A fellow student

Amazing lesson, one of my favs so far. I'm gonna make this recipe next Friday as a wedding anniversary gift for my husband, he gave me this course as a gift and now I'll have the chance to retribute it. Looking forward to cooking, will post pics here later! <3

Ian M.

A terrific, very manageable recipe! Set the Marcato Atlas pasta machine at #6 max for the dough. I recommend in addition to the vinegar, a little lemon zest for additional acid and to balance the richness of the butter sauce. I used a chunky diced pancetta instead of regular American bacon.

George K.

Amazing!! What a nice mixture of flavors!! But.... In my family I have to make plenty of it! Thank you for the mouthful experiences!!


Just fabulous. The parmesan crisp: what a quick way to take a dish a knotch up