Spaghetti Carbonara with Sous Vide Poached Egg

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

Directions

• 

  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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