Bucatini with Sous Vide Egg, Prosciutto di Parma Powder and Parmigiano Cheese
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Recipe Intro From cheflorenzoboni
Who doesn't love a cheesy pasta dish? This classic Italian recipe only requires a handful of ingredients and a bit of time.
Want more Italian recipes? Try this Fig Leaf Panna Cotta and this Bruschetta.
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Recipe Card
ingredients
- 1 box bucatini
- 6 slices prosciutto di parma
- 6 tablespoons grass-fed butter
- 5 organic eggs
- 2/3 cup parmesan cheese
- 10 pepper corns
Method
Step 1
Dry prosciutto di Parma on parchment paper at 130F for several hours. Let cool down, get rid of any extra fat, and process only the lean part with black pepper in a spice grinder until it turns into powder, set aside.
Step 2
Meanwhile cook eggs sous vide at 154.5F for one hour. Cook pasta according to directions.
Step 3
Meanwhile melt butter in a bowl with half cup of pasta cooking water. Drain bucatini and toss with butter. Add Parmigiano and stir constantly until creamy consistency.
Step 4
If needed add a bit of reserved cooking liquid. Serve on individual dishes topped with one sous vide egg for each person, more Parmigiano and prosciutto powder.