I love pasta with carbonara sauce. It’s a simple pasta dressing that I managed to make much more complex. In it’s basic form it’s just pancetta, eggs and cheese. I decided to make this version with pancetta, bacon, garlic, wine, cheese and a sous-vide egg yolk.
I bought a Sansaire Sous Vide Machine and it inspired me to cook a whole bunch of things in new ways. One of those new things is to cook the egg part of the carbonara separately and incorporate it at the end right on top of the finished pasta. Bursting the yolk and letting it incorporate with the warm pasta and the rest of the carbonara components makes a wonderful sauce that totally brings the whole dish together. This was, without a doubt, the best version of this dish I’ve made.
Shortly after getting my sous vide machine I found the ChefSteps website. They have a sous vide egg calculator that will give you the proper time and temperature to achieve whatever you want with your sous vide eggs. My egg was cooked at 63 degrees for 28 minutes leaving me with totally runny white and a nice runny yolk. The white was a gelatinous mess but that wasn’t a big deal to me since I was only planning on using the yolk.
I like the combination of both bacon and pancetta in this dish. The bacon adds a smokiness that’s not there in pancetta. The pancetta hit the pan first to render it’s fat and caramelize a bit. Once it was mostly done I threw in the bacon and garlic. Just before I thew the cooked pasta in the pan I gave it a splash of white wine to incorporate the fat with the ingredients and make a little steam. The pasta went in the pan to steam. I grated some asiago cheese on top of the whole mess and gave it a toss in the pan. The pasta and sauce was place in a bowl and the egg yolk was nestled on top and sprinkled with a chiffonade of fresh basil. Some toast points were added to the bowl to make it look extra special.
- Pancetta - this was two 1/4 inch discs of diced pancetta
- Bacon bits - about table spoon
- Garlic - 2 cloves
- Egg - 1 egg in shell
- White wine - just a splash to make some steam
- Asiago cheese - grated - about 2 tablespoons
- Basil - 3 or 4 fresh leaves
- Linguine - enough for one person, cooked until al dente (about 10 minutes)
- Pepper - a crack of fresh ground pepper to finish things off
- The sous-vide egg takes the most time so it's started first. Set the sous vide machine to 63 degrees celsius and once the water has come up to temperature cook the egg for 28 minutes.
- Put a pot of water on to boil while the egg is cooking. My dried pasta took about 10 minutes to cook to al dente so I decided to put it in the water once the egg had been cooking for 14 minutes.
- The pancetta was cooked in a pan at medium-high heat. The pancetta was flipped and shortly after that the bacon and garlic was added to get warm and fragrant.
- Once the egg was done cooking it was removed from the water bath and cracked over a slotted spoon and the gelatinous white was carefully removed.
- The pasta was drained and set aside.
- The heat was turned off on the pan and a splash of white wine was added to make some steam and incorporate with the other ingredients.
- The pasta was added to the warm pan given a toss.
- The pasta and sauce were placed in a bowl. The finished egg yolk was placed on top and a crack of fresh ground pepper and some fresh basil completed the dish.
- Don't have a fancy sous vide machine? You could forgo the whole sous vide egg thing and incorporate the egg yolk with the pasta in the warm pan like a traditional carbonara. The idea is to have the pan off the heat but still warm. You want to warm the yolk but not make scrambled eggs.