At high altitude, basic cooking skills have to be relearned. Here's the good news. But be ready to adjust your favorite recipes. Also, water boils at a lower temperature, because the air pressure is lower. At 8,000 feet, water hits a full boil at 196 degrees versus 212 degrees at sea level.
Pasta takes longer to cook.
Just getting the water to resume its boil after you've dumped in the linguine or rigatoni or spaghetti is a trick. Keep the pot mostly covered to get the water going again. Because liquids evaporate more quickly, you have to adjust the proportions. You also have to reduce leavening agents such as baking powder to prevent cake batters from rising too much and collapsing. Revving the oven a bit more helps, too.