Carbonara Sauce Test
Carbonara egg and cheese sauce Sous Vide
Author
creamincarbonaraisharam
Prep Time: 00:15
Recipe Time: 00:30
Temperature :
145.4F / 63C
Ingredients
- 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
Directions
- 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.