Bucatini with sous vide egg, prosciutto di Parma powder and Parmigiano cheese 1​​box @barillaus collezione bucatini 6​​slices prosciutto di Parma 6​​TBS grass fed Irish butter 5 ​​organic eggs 2/3​​cup Parmigiano cheese, grated 10​​pepper corns 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. Meanwhile cook eggs sous vide at 154.5F for one hour. Cook pasta according to directions. 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. 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. #pasta #parmigianoreggiano #eggs #butter #prosciuttodiparma #recipe #videorecipe #cucinaitaliana