Sous Vide Pasta Carbonara

I do not thing Sous Vide was essentially designed for this, yet I think it could be an interesting application to get the pasta sauce gently cooked and on point.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 144.5F / 62.5C

Ingredients

• 2 whole eggs
• 2 egg yolks
• 120g Parmigiano Reggiano
• 80g Pecorino
• 8 rashes of bacon
• Spaghetti
• Chives to garnish
• Pepper as needed

Directions

1. Set your Anova Sous Vide Precision Cooker to 62.5ºC / 144.5ºF
2. Mix all the ingredients for the sauce - Eggs, grated Parmigiano, grated Pecorino - and whisk, then fill them in a Zip-Loc bag and seal with the water immersion technique. Then let the sauce bathe for 60 minutes at 62.5°C.
3. Shortly before the sauce is done, begin boiling the pasta and frying the bacon. Also get the chives ready and chopped. When fried well, put the bacon on some kitchen towels, to absorb excess oil and the chop into cubes.

Dressing the pasta

1. When finished, take the sauce out of the water bath and the bag, whisk through properly and season with pepper. When the pasta is ready, strain and put it back in its pot, add the sauce and mix generously, then add the bacon and stir. Serve to plates and then garnish with chives.