How can you cook a Spaghetti Carbonara sous-vide?

spark_sara

I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current plan is to cook the pasta and bacon as normal (boil the pasta and fry the meat etc.) and just sous-vide the cheese and egg yolk mixture. What would be the optimum time and temperature combination for the egg-cheese mixture? Alternatively, should I...

Originally asked by Greybeard on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

The answer appears to be 63C for around 1 hour. You should never exceed 65C because the sauce will break. Having answered your question, I want to point out some problems with doing Carbonara sous-vide. First, the necessary temperature is below the 68C "safe" temperature for holding undercooked eggs according to some authorities , so you're exposing yourself to some contamination risk that a regular recipe does not have. Second, unlike Cacio e Pepe, Carbonara is very reliable and easy. More importantly, tossing pasta with a sous vide sauce packet isn't any faster than doing it with the hot pasta and eggs.

Full answer by FuzzyChef: https://cooking.stackexchange.com/a/125837 (CC BY-SA 4.0).

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