Please..can you help me with my spaghetti carbonara?

Question

I have a recipe for spaghetti alla carbonara that always turns out great, EXCEPT for the texture of the eggs that go into the sauce. I know the heat from the pasta is meant to "cook" the eggs, but they always seem to end up more like tiny bits of scrambled egg. I take the pasta off the heat before putting in the egg/cheese mixture, but the way, so that's not the problem. I'm wondering if I can get around this by adding some dairy (cream maybe?) But then is it still a "real" carbonara? Can anyone help me out here? Thanks so much!

Answer 1

You can add some fresh cooking cream, and it will still be a carbonara...
When making it for 4 persons I use 4 small eggs or 3 large, 80 to 100 grms. of parmesan and I usually add a small container (250 ml.) of cream which I beat into the egg mixture along with the parmesan cheese, (I like it nice and creamy, but if you prefer it more "eggy" just use 2 or 3 tablespoons) plus salt and a little pepper to tast.
I fry the chopped bacon until crisp and mix it (gease included) with the pasta (al dente) just before adding the other mixture..
This gives the pasta a minute or two to reduce the heat once it is cooked, and the bacon fat coats the pasta, that also helps to keep your egg mixture from curdling.
Mine turns out fairly smooth.

If you don't have bacon, you can replace it with diced ham sautéed in a little oil, but this is not a true Carbonara...

Answer 2

Eww, I really don't like carbonara, but may you have the heat on too high? Maybe you should lower the heat to the pasta before taking it off. Or maybe you're adding the egg in to quickly? You should reread the directions to the recipe.

Answer 3

You might be putting the egg in too quickly.

Try adding the pasta to the egg, but small amounts of pasta at a time, until its all mixed.

Answer 4

I want your recipe. My carbonara turns out like dog food.