Bucatini Recipe with Sous Vide Egg and Crispy Guanciale
The hollow center in each strand of Barilla's Collezione bucatini holds pasta sauce perfectly in this savory pasta recipe created by Barilla Executive Chef Lorenzo Boni. Bulk up on your culinary skills and put a sous vide to work for you to cook eggs to perfection for your high quality bucatini pasta to that's cooked to an ideal al dente pasta texture. This bucatini recipe also stars guanciale, a high class Italian cured meat. Get your refined taste buds a workout!
Barilla Collezione Bucatini with Sous Vide Organic Eggs, Romano Cheese, Broccoli Florets & Crispy GuancialeIngredients
1 box Barilla® Collezione Bucatini
6 tablespoons extra virgin olive oil, divided
6 organic eggs
1 pound broccoli florets
1 cup guanciale, julienne
1 cup Romano cheese
Salt and black pepper, to taste
1. Bring a pot of water to boil, preheat the oven to 450°F and set the sous vide machine to 145.5°F. Cook eggs in the sous vide for one hour.
2. Meanwhile, season broccoli florets with half of the olive oil, salt and pepper. Roast in the oven until slightly brown, set aside.
3. Render guanciale until crispy, discard extra fat, set aside.
4. Cook bucatini pasta according to directions, drain and toss with oil, roasted broccoli and black pepper. Serve plated in single bowls topped with egg, grated cheese and crispy guanciale
Photo Credit: Yumi Matsuo