Carbonara Sauce Test

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Recipe Temp 145.4 F / 63 C
Recipe Time
Prep Time
Carbonara egg and cheese sauce Sous Vide

Ingredients for 1

  • 2.5 Egg yolks (50g)

  • 35g pecorino

  • 50g guanciale (if guanciale isn’t available use pancetta, and bacon as last resort)

  • 150g pasta of your choice

  • Freshly cracked black pepper

  • Pasta water

  • Salt


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.

  • Step 2

    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.

  • Step 3

    Fry guanciale until fat has been rendered and golden brown (don’t throw the fat away), and place guanciale on paper towel.

  • Step 4

    Halfway through guanciale is ready, boil pasta a few minutes prior to being done (see pasta bag for cook time).

  • Step 5

    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).

  • Step 6

    Add egg cheese mixture and stir vigorously. Add more pasta water if needed to make sauce more creamy.

  • Step 7

    Add guanciale and mix.

  • Step 8

    Finish with grated pecorino and freshly cracked black pepper.

    • Step 0

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145.4 F / 63 C Recipe Temp
Recipe Time
Prep Time