Duck Egg Fettuccine Carbonara and Fresh Pasta

For the Carbonara:

1. Set circulator to 145.8°F (63.2°C). In a mixing bowl, crack open two duck eggs and mix with heavy cream, grated Parmesan cheese, 2 tablespoons minced shallots, and chopped garlic. Pour mixture into a sous vide pouch and seal.
2. Carefully place the pouch and remaining four duck eggs into the water bath and cook for 45 minutes to pasteurize the egg. (You may want to place the eggs into a smaller perforated strainer to prevent cracking against the side of the container.) Shake the pouch every 15 minutes to ensure the egg mix is cooked evenly.
3. Let the pouch mixture rest at room temperature for 15 minutes before chilling in an ice bath for 15 minutes. If not using immediately, chill in refrigerator until serving. To reheat the eggs before serving, place in water bath set at 145.8°F (63.2°C) for 10 minutes.
4. Once the eggs are done cooking, increase the temperature of the water bath to 177.8°F (81°C). In a mixing bowl, combine the butternut squash with a teaspoon of salt, a pinch of black pepper, and a tablespoon of olive oil. Transfer into a sous vide pouch, spreading squash into a flat, even layer (you may need more than one bag), then seal and cook for 50 minutes. Chill in an ice bath and set aside.
5. Bring a large pot of salted water and a tablespoon of olive oil to a boil.
6. Separately, in a hot pan, add a tablespoon of olive oil, followed by the duck prosciutto. Render the prosciutto, about two minutes, then add the remaining shallots and sauté briefly, about 30 seconds. Add the butternut squash and sauté until golden brown. Drop pasta in the water and cook for about three minutes, gently stirring halfway through to avoid sticking. Drain pasta and add to the pan of squash, then add the peas. Reduce heat to medium-low, then add the egg mix and begin stirring immediately, until a thick sauce forms. Make sure the heat is medium-low, or the eggs will curdle. Remove from heat.

For the Pasta:

1. Using a food processor, pulse together the flour and salt. Add whole eggs, yolks, and oil, and process using the machine until the dough holds together and is tacky and elastic. If it looks dry, add another teaspoon of olive oil; if it looks too wet, add a bit of flour.
2. Transfer dough to a work surface and knead briefly until smooth. Place in a sous vide pouch and let rest at room temperature for an hour, or in the refrigerator overnight. (If short on time, the dough can be used after 30 minutes, but will be harder to roll flat.)
3. Cut into four pieces, keeping the dough covered with plastic wrap or a kitchen towel when not using. Using a pasta roller, set to the thickest setting and roll one piece of dough into a sheet. Fold into thirds, like a letter, then pass it through the machine two more times on the same setting. Reduce the setting, and repeat the folding and rolling process two to three more times before reducing the setting again. Stop rolling when the dough is about one or two settings wider than the thinnest setting.
4. To shape the pasta, cut an 8-foot-long sheet and fold in half four times. Trim the sides and cut about a quarter width to achieve a fettuccini shape. Place the cut pasta on a flour-dusted sheet tray and cover with a kitchen towel while rolling and cutting the rest of the dough. Make sure to sprinkle flour over the cut pasta before placing any more on top. If not using immediately, cover the sheet pan with a kitchen towel to keep the dough supple.

To Serve:

1. Place each portion of the pasta into a bowl and create a small hole in the center of the noodles. Crack a duck egg into the center of each hole without breaking the yolk. Finish with freshly cracked black pepper and shaved Parmesan cheese.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.