Sous vide Carbonara

Everytime you want to eat spaghetti alla carbonara, you make a disaster?! Do you want that the last bite of pasta tastes like the first?! Let's make a fantastic and authentic carbonara sauce!

Author

Silvestro Comito

Prep Time: 00:30

Recipe Time: 00:25

Temperature : 144.5F / 62.5C

Ingredients

• 2 egg yolk
• 1 egg (whole)
• 80 gr - Pecorino Romano cheese grated
• 20 gr - Parmigiano Reggiano cheese grated
• Black pepper to taste

Directions

1. Mix the ingredients, the result must have a creamy texture (see picture). The result is not silky, so don't worry.
2. Put in a vacuum sealed bag
3. After 25 minututes at 62.5° celsius, the result will be smooth and creamy liquid, if you want tge eggs more sold, just leave it 10 minutes more.

Finishing Steps

1. Cut in thin slice the Guanciale (a sort of pancetta made from the pork cheek), put in a pan and let it gently roast at low fire
2. Put your favourite pasta (i suggest Spaghetti) in boiling salted water.
3. Mix the pasta with the cooked Guanciale and our carbonara cream.