Do you “sous-vide”? We do!
One of my favourite tools in my kitchen is our PolyScience immersion circulator. It makes cooking protein, any protein, fail proof. No more overcooked meat, fish or eggs.
So what is “sous vide”? It is a cooking method where food is sealed in an airtight (‘sous vide’) plastic bag that is placed in a water bath at a very specific and accurate temperature (thanks to our immersion circulator). Immersion circulators are not cheap. And until recently, they were mainly available for industrial use (i.e. restaurants). However, over the last few years, smaller and cheaper home-use models have made it to the market. You can now pick one up for about $200 which I think is well worth it.
One of my favourite things to cook sous-vide are eggs because you can accurately determine the consistency of your yolk with no guess work. Just go online and there are all sorts of guides to help you pick the right temperature for your sous-vide egg.
For this recipe, I decided to sous-vide my egg at 147 degrees for 45 minutes and it was perfect. Placing the egg on top of the pasta gives the dish a pretty and up-scale look making it a dish that I would happily serve to guests.
If you don’t have an immersion circulator, you can still make this dish. Substitute the sous-vide egg with a poached egg and voilà!
- 175 grams smoked bacon cut into lardon (small strips)
- 1 medium onion diced
- 4 garlic cloves minced
- ½ cup dry white wine
- ¾ cup parmesan cheese grated
- 1 package spaghetti
- 2 tablespoons parsley finely chopped
- 4 eggs cooked sous vide to 147 degrees for 45 minutes (or 4 poached eggs with a runny yolk)
- Place bacon and ½ cup water over medium heat in a pan. Once water has evaporated and bacon starts to sizzle, add onion and cook until translucent and bacon is crispy, about 5 minutes. Add garlic and cook for 30 seconds. Add wine and let it cook down and evaporate. Remove the pan from the heat, let it cool for a few minutes and then add the parmesan. Set it aside.
- Cook pasta according to package instructions. Reserve one cup of the pasta cooking water and then drain the pasta, add it to the pan with the bacon and cheese and coat the pasta well. Add about ½ cup of the pasta water or as needed to make sure that you are able to coat the pasta with the bacon mixture.
- Plate the pasta on a shallow bowl, place the egg on top and sprinkle with parsley and more parmesan. Enjoy!
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