Spaghetti Carbonara with Sous Vide Egg
Recipe courtesy of Jennifer Che at tinyurbankitchen.com
(Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan)
- 4 large eggs
- 1 pound (453 g) pasta
- 1/3 pound (136 g) pancetta
- 2 tablespoons (30 ml) extra virgin olive oil
- 3 cloves garlic, smashed and peeled
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (45 g) grated Romano
- 1/2 cup (90 g) grated Parmigiano-Reggiano
- 2 tablespoons (30 ml) chopped fresh parsley
- Black pepper, freshly ground, to taste
- Fill and preheat the SousVide Supreme to 147F/ 64C.
- Gently put the eggs, in their shells, onto the bottom perforated grill of the water oven and cook for 45 minutes.
- Bring a large pot of water to a boil and, when ready, cook the pasta.
- Meanwhile, cut the pancetta into 1/4-inch (0.6 cm) wide strips.
- In a skillet over medium heat, warm the olive oil and sauté the garlic until it is golden brown.
- Remove garlic with a slotted spoon to a paper towel to hold.
- Add pancetta to the skillet and cook until the edges begin to crisp.
- Deglaze the pan with wine, scraping up all the flavorful brown bits, about 1 to 2 minutes.
- Return the garlic to the skillet, add the cheeses, parsley, and pepper to pancetta and mix well.
- Add the cooked (well-drained) pasta and toss to combine.
- At presentation, divide the pasta among four bowls, make a little well in the center of the pasta, and crack a sous vide egg into each.