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Spaghetti Carbonara

I have a friend who is extremely proud of his version of Carbonara. Every time I’m having dinner at his place, I know he’ll be breaking out the pancetta and cream.

Yet, Italians seldom use cream in their version. For my recipe I chose to go with the original - using egg yolks. The perfectly formed egg yolk crown is this dish’s pièce de résistance and the volcanic explosion of yolk magma is just fun to watch. Isn't little things like this that makes life (and food) worth savouring a little more?

Recipe: Spaghetti Carbonara (Sous-Vide)

Serves 2
Active prep time: 15 minutes
Total time: 2 hours 15 minutes

Ingredients

Egg topping
2 medium eggs 

Spaghetti & sauce
2 large free range eggs
180g (6 oz) spaghetti
Salt & black pepper
30g (1 oz) pecorino cheese, finely grated
30g (1 oz) Parmesan, finely grated

    To finish
    50g (1.7oz) Parma ham
    Dried thyme

      Method

      2 hours 15 minutes before

      Set Codlo to preheat water bath to 61.5°C (143°F) with 1 hour cooking time. Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook. This will be used for the sauce. 

      1 hour before
      Repeat the same steps above with the other 2 eggs at 63°C (145°F). Set aside.

      15 minutes before
      Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente.

      Whisk the two 61.5°C (143°F) eggs in a bowl and season with salt and pepper. Add in most of the pecorino cheese and Parmesan. Finally, add the cooked spaghetti to the mixture and toss to coat evenly.

      Warm the plates in preparation for plating.

      Crack and place a 63°C (145°F) egg in a ladle and roll it under running water to gently shave off the egg white, leaving the yolk. Repeat for the other egg and set aside.

      To plate
      Use a long-pronged fork to twist the pasta into a nest in the center of a warm plate. Carefully place an egg yolk on top of the pasta nest with some parma ham strands on the side. Finish with a sprinkle of thyme and some remaining cheese.

      Notes & Tips

      61.5°C (143°F) eggs have liquid yolks and lightly set egg whites. Using this instead of the usual raw eggs for your sauce will guarantee results.

      With 63°C (145°F) eggs, you’ll get thicker, viscous yolks that bursts and slowly glides down the tower of spaghetti when pierced with a fork. Eggasmic!