Recipe courtesy of Jennifer Che at tinyurbankitchen.com
(Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan)

INGREDIENTS

• 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

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 147F/ 64C. 
2. Gently put the eggs, in their shells, onto the bottom perforated grill of the water oven and cook for 45 minutes.
3. Bring a large pot of water to a boil and, when ready, cook the pasta.
4. Meanwhile, cut the pancetta into 1/4-inch (0.6 cm) wide strips.
5. In a skillet over medium heat, warm the olive oil and sauté the garlic until it is golden brown.
6. Remove garlic with a slotted spoon to a paper towel to hold.
7. Add pancetta to the skillet and cook until the edges begin to crisp.
8. Deglaze the pan with wine, scraping up all the flavorful brown bits, about 1 to 2 minutes.
9. Return the garlic to the skillet, add the cheeses, parsley, and pepper to pancetta and mix well.
10. Add the cooked (well-drained) pasta and toss to combine.
11. 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.