Spaghetti Carbonara with Sous Vide Poached Egg


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Spaghetti Carbonara is pretty much our favorite pasta dish ever. It’s ten times better when topped with an egg that’s been perfectly poached in the Anova Sous Vide Precision Cooker. Serve and enjoy!
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Ingredients for 4

  • 4 large eggs, in shell, plus 4 large egg yolks

  • 1 pound dry spaghetti

  • 8 ounces guanciale, pancetta, or bacon, cubed

  • 2/3 cup grated Pecorino cheese

  • 1/3 cup grated Parmigiano-Reggiano

  • Kosher salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

  • Step 2

    Gently place the eggs into the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, gently remove the eggs from the water bath. Set aside. Bring a large pot of salted water to a boil over high heat.

    • Step 1

      Add the spaghetti and cook until al dente, about 10 minutes. Drain, reserving 1 cup pasta water.

    • Step 2

      Meanwhile, heat a large skillet over medium heat. Add the guanciale and cook, stirring frequently, until crisp, about 10 minutes.

    • Step 3

      Transfer the cooked pasta and 1/2 cup reserved pasta water to the skillet with the guanciale. Toss and cook until beginning to thicken, about 1 minute.

    • Step 4

      At the same time, whisk together the egg yolks, Pecorino, and Parmesan in a small bowl.

    • Step 5

      Remove the skillet from the heat and stir in the egg-cheese mixture, tossing until a cohesive sauce forms. Use additional pasta water if needed to thin the sauce.

    • Step 6

      Season pasta with pepper and divide between four serving plates. Gently crack each poached egg over each serving of pasta. Serve.

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146 F / 63.3 C Recipe Temp
Recipe Time
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