Spaghetti Carbonara with the Momofuku Egg
  • 1 Package of Spaghetti
  • 6 rashers of bacon, cut into slivers
  • ½ cup of Vidalia onion, diced finely
  • 3 eggs (large)
  • ½ cup of Parmesan cheese, grated
  • salt and pepper to taste
  1. Set your sous vide to 140 degrees Fahrenheit. Or if you don't have a sous vide, set a large pan to boil with water. Insert a meat thermometer, preferably the kind with a remote sensor, and bring the temperature to 140 degrees. Carefully add your eggs to the sous vide or the pot. Simmer for 45 minutes.
  2. At the 20 minute mark, set your pasta water to boil in a large pasta pot.
  3. Measure and cut all of your ingredients.
  4. In a large frying pan, cook the onions and bacon.
  5. Add the onions and bacon to the bottom of a large pasta bowl.
  6. Cook the pasta and add to the onions and bacon. Toss well.
  7. Remove the eggs once the 45 minutes are up. Crack into the pasta. Toss well.
  8. Add the parmesan cheese and toss again. Serve immediately.
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