Carbonara Sauce Test
Ingredients for 1
2.5 Egg yolks (50g)
50g guanciale (if guanciale isn’t available use pancetta, and bacon as last resort)
150g pasta of your choice
Freshly cracked black pepper
Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.
Fill your vacuum/ziplock bag with the egg, cheese and pepper and place it in water bath for 30 minutes or until the rest is ready.
Fry guanciale until fat has been rendered and golden brown (don’t throw the fat away), and place guanciale on paper towel.
Halfway through guanciale is ready, boil pasta a few minutes prior to being done (see pasta bag for cook time).
Move pasta over to pan with fat from guanciale and coat the pasta. Add a ladle of pasta water to create creamy emulsion with fat (due to the starch from the pasta).
Add egg cheese mixture and stir vigorously. Add more pasta water if needed to make sauce more creamy.
Add guanciale and mix.
Finish with grated pecorino and freshly cracked black pepper.