This recipe has been inspired by a Cooks Illustrated traditional Pasta Carbonara recipe.
Ingredients
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)
Instructions
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!
Recipe by Swine + Wine at https://www.swineandwine.ca/deconstructed-pasta-carbonara/