Sous vide Carbonara
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 3
2 egg yolk
1 egg (whole)
80 gr - Pecorino Romano cheese grated
20 gr - Parmigiano Reggiano cheese grated
Black pepper to taste
Directions
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Step 1
Mix the ingredients, the result must have a creamy texture (see picture). The result is not silky, so don't worry.
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Step 2
Put in a vacuum sealed bag
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Step 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.
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Finishing Steps
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Step 0
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
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Step 1
Put your favourite pasta (i suggest Spaghetti) in boiling salted water.
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Step 2
Mix the pasta with the cooked Guanciale and our carbonara cream.