Sous-vide spaghetti carbonara


  • 100g dry long pasta (e.g. spaghetti, linguine or tagliatelle)
  • 1 egg
  • 2 egg yolks
  • 40g Parmesan (Pecorino)
  • 50g fried bacon
  • Salt
  • Pepper


Add the egg yolks, egg, cheese and pepper to a bowl and mix until combined.

Place in a bag and seal. Cook at 65 °C for 30 minutes, shaking the bag occasionally.

Cook the pasta in plenty of water and set it aside with a little of the cooking water. Pour the mixture over the pasta and stir. Add a little of the cooking water if necessary. Serve and finish by adding the bacon and grating a little more cheese.

In this recipe, sous-vide cooking helps us control the temperature very accurately and standardise the recipe.