I love meat, but my favorite part of owning a sous vide is making sauces that otherwise require constant attention. I made my Italian step father a little carbonara using stuff I just had in the fridge and garden. 4 eggs, 1/2 cup pecorino, 1/2 cup Parm 145* for an hour and a half over bucatini with bacon and basil.
Sent him home happy for around 6$.
by Capital_Vanilla_1673
4 Comments
Wouldn’t have thought to use the sous vide to make carbonara, but if it works for you more power to you.
Isnt this way more effort than making a carbonara normally? But cool either way.
Remove the basil. Also buy guanciale if you can get it, its a huuuge difference. Also way more black pepper.
I typically use for a portion for one.
2 eggyolks, about 80g of guanciale, however much cheese (pecrom + parm) incorporates well, spaghetti and black pepper. Thats it.
I would have never thought of this but now I want to try it
Seems to me like it’s more effort and more time than regular carbonara, but if you like it and it tastes good, that’s all that matters!