In this live cooking session, Iron Chef Marc Forgione will show us how to make Pasta Three Ways.
Marc Forgione
Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione, Peasant and is the co-owner/partner of Khe-Yo. He is a renowned, respected and award winning chef. He rose to fame as the youngest winner of Season 3 of Food Network's 'Next Iron Chef.'
Meal Details
Dish: Pasta Three Ways
Yield: Serves 4
Duration: 60 minutes
About the Hosts
Marc Forgione
Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione is also the author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” In addition to supporting numerous charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.
Jackie Gebel - Event Host
In 2012, Gebel — who says repurposing food makes her feel at her most creative — turned her passion into a project when she launched a monthly email blast to friends and family with restaurant recommendations. Her emails quickly developed a following, and two years later, Gebel created the No Leftovers Instagram account and blog. Today, she shares her dining experiences and recipes with her 369,000 followers
Gebel’s former side hustle is now a full-fledged business. Her success has led to appearances on Food Network and “The Dr. Oz Show,” and to mentions in various publications including Bon Appetit. Gebel was also recognized as a 2017 “Foodie of the Year” by Zagat.
About the Event
On the evening of October 7th you will be learning with Marc how to make one of his favorite signature dishes, Pasta Three Ways. Once you sign up for the event you will receive a Zoom link to join the event on the ‘night of’ and a menu with all of the ingredients you’ll need for the dish you’ll be cooking as well as a list of utensils, pots/pans and tools. Instead of going to the store, you can opt to order a meal kit by clicking the button below that includes all of the ingredients for the event, specially measured, and delivered to your home just in time for the cooking event. Get ready to create a memorable evening!
What’s Included
You will cook alongside Marc as he creates Pasta Three Ways from his home kitchen. He will recount some of his favorite stories and share tips for making this special recipe. You will tune-in LIVE so you will be able to ask questions in real-time and you might even be chosen by the evening’s host to be on camera and engage with Marc in front of the AP community!
Kitchen Equipment Needed
For all recipes:
cutting board
chef's knife
For the pesto:
small skillet/pan
food processor or blender
rubber spatula
plate
bowl
For the Carbonara:
pot or dutch oven
wooden spoon
large glass jar(s) with lids (16 oz or 32 oz)
For the Arrabiata:
deep saute pan or pot
wooden spoon
Ingredients Needed
For the Pesto:
[1/4] cup pine nuts
2 cloves garlic
4 cups chopped fresh basil (or a mixture of basil and parsley)
1 cup extra-virgin olive oil
[1/2] cup finely-grated Parmigiano-Reggiano
1 teaspoon red pepper flakes
For the Carbonara
2 tablespoons pancetta or bacon
1 tablespoon unsalted butter
Extra-virgin olive oil
2 farm fresh egg yolks, whole*
2 tablespoons grated pecorino cheese, plus additional
freshly-ground black pepper (5-6 turns of pepper mill)
For the Arrabiata (vegan/vegetarian):
3 tablespoons extra virgin olive oil
3 teaspoons red pepper flakes, or more/less to taste
1 small yellow onion, chopped
4 large cloves garlic, minced
2 (28-ounce) cans whole tomatoes, preferably San Marzano, crushed with your hands
fresh basil leaves, torn or roughly chopped
kosher salt
freshly-ground black pepper
*Pantry item not included in purchased meal kit.
Allergen info: contains tree nuts, dairy, wheat, eggs, and pork.