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While good eggs are key to making a good pasta, eggs can also be used to accompany a good pasta, and make it even better! Especially when they’re sous vide! Check out this incredible recipe from the even more incredible Morgan Berrington @forkmylifechi, and discover it for yourself!
4 eggs
1 tbsp evoo
1/2 tbsp butter
2 cloves garlic, finely chopped
2 cherry bomb peppers or 2 tsp crushed red pepper flakes
1 pint cherry tomatoes
herbs like basil, oregano or thyme
1# pasta (I like spaghetti but any shape will work)
1/4 cup grated parmesan
1/2 cup pecorino romano
basil for garnish
Sous Vide Eggs
Step 1
Heat your sous vide to 63 degrees Celsius.
Step 2
Add your eggs and cook for 45 minutes.
Step 3
Once cooked, place them in an ice bath to cool.
Step 4
Remove after 2 minutes and set aside.
For the Pasta
Step 1
In a large skillet, add garlic cloves and chopped cherry bomb peppers (or crushed red pepper flakes).
Step 2
Then turn heat on low/medium-low to allow garlic and chiles to perfume to the oil and slowly cook.
Step 3
Once the garlic is light golden on the edges only, add your tomatoes.
Step 4
Turn the heat to medium-high, add your herbs and cover with a lid. Season with s/p.
Step 5
Cook for 7-10 minutes or until cherry tomatoes have burst. Set aside.
Step 6
Cook for your pasta in salted boiling water. Drain your pasta 2 minutes before being cooked and save 1.5 cups of pasta water.
Step 7
Add your pasta to the skillet with tomatoes and add 1/2 cup of water. Bring to a gentle simmer and allow sauce to thicken and noodles to absorb the sauce. Add more water if necessary
Step 8
Once the pasta is done to your liking, add another 1/4 or so of pasta water and all the cheese. Stir quickly to emulsify cheese into sauce. Turn the heat off and add basil.
Step 9
Crack the sous vide on the long side gently and allow the egg to rest into a spoon. Place the egg on top of the pasta and add more herbs and cheese if you like. Dig in!
