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 fry the bacon black pepper in olive oil, leave this to cool, then add this to the egg-cheese mixture before submersion?
I want to replicate as closely as possible a genuine Carbonara, while at the same time not abandoning my dinner guests while I cook.