Sous Vide Eggs
Heat your sous vide to 63 degrees Celsius.
Add your eggs and cook for 45 minutes.
Once cooked, place them in an ice bath to cool.
Remove after 2 minutes and set aside.
For the Pasta
In a large skillet, add garlic cloves and chopped cherry bomb peppers (or crushed red pepper flakes).
Then turn heat on low/medium-low to allow garlic and chiles to perfume to the oil and slowly cook.
Once the garlic is light golden on the edges only, add your tomatoes.
Turn the heat to medium-high, add your herbs and cover with a lid. Season with s/p.
Cook for 7-10 minutes or until cherry tomatoes have burst. Set aside.
Cook for your pasta in salted boiling water. Drain your pasta 2 minutes before being cooked and save 1.5 cups of pasta water.
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
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.
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!