How can i make carbonara sauce without it turning into scrambled egg?

Question

I just cant seem to get the texture right, it always looks like scrambled eggs, please help.

Also whats your best recipie for making pasta carbonara?

Answer 1

First off cook off your chopped up pancetta, bacon, or prosciutto (one or the other) then add some previously caramelized onions, and a pinch of chopped garlic. Saute until the garlic is a light golden brown, then deglaze with about 1 1/2 cups of a nice white wine, no need for it to be expensive,, just one you like. Cook off the wine and add about 1/2 qt. of heavy cream,, get it simmering,, but not burning on the bottom, so it starts to reduce, then add a generous hand full of fresh grated Romano cheese, toss in your favorite pasta(previously Cooked and still somewhat hot) , fettuccine is preferred, while tossing, add a tablespoon full of real butter, and a hand full of frozen peas (optional, but adds great texture) toss in well. This is where I add the egg,, remove the pan from the heat, crack and drop the egg in on top of the pasta, and it's sauce, it is easiest to pop the yolk here with a fork, then toss well for a minute or so, then plate up your meal, garnish your plate with another hand full of fresh ground Romano cheese, and freshly chopped parsley.

Answer 2

I make the sauce without the eggs, and cook the pasta seperately.

When both are done, I add the sauce to the pasta and mix together.

I then add an egg yolk, and mix furiously untill the yolk is well mixed into the sauce and pasta.

It doesn't have time, and doesn't get hot enough to turn into scrambled egg.

Good luck, it's a very good question, and one that you will learn how to do before long.

Answer 3

It does look unusual, yet you're meant to operate the eggs on the top of the cooking once off the nice and cozy temperature. The residual warmth from the cooking procedure will "cook" the eggs so that they received't be raw. you in basic terms can not have the pot on the nice and cozy temperature once the eggs were further. imagine about hollandaise sauce... this is finished of eggs, yet this is under no circumstances cooked over direct warmth or it would want to be scrambled eggs. next time, try this recipe from Nigella Lawson. stick with it precisely. I make this in many circumstances and function under no circumstances had curdled or "scrambled" eggs. a million pound spaghetti 2 cups cubed pancetta rind bumped off two teaspoons olive oil a million/4 cup dry white wine or vermouth 4 eggs a million/2 cup freshly grated Parmesan a million/4 cup heavy cream Freshly floor black pepper Freshly floor nutmeg placed a large pan of water on to boil for the pasta. In yet another large pan which will in good structure the pasta later, cook the pancetta cubes contained in the oil till crispy yet not crunchy. Pour over the white wine or vermouth and enable it bubble away so as that, after a couple of minutes, you've a small quantity of salty winey syrup left. Take the pan off the nice and cozy temperature. In a bowl, beat at the same time the eggs, Parmesan, cream, and pepper. cook the pasta in accordance to the packet education, yet because you want it saved al dente initiate checking it 2 minutes before end of the advised cooking time. even as the pasta is done, get rid of about a million/2 cup of the pasta water before draining. placed the pan with the first Baron Beaverbrook cubes again on the nice and cozy temperature and upload the drained pasta, tossing nicely to coat with the syrupy pancetta. Take the pan off the nice and cozy temperature again and upload the eggs and cheese blend, instantly tossing each and every thing to blend. skinny with pasta water, if necessary. Grind over some extra pepper and grate over the nutmeg to serve. you'll love this dish! delight in ;-)

Answer 4

Try mixing your eggs with the (parmesan/romano) cheese. I put my eggs, cheese, parsley, garlic, sun-dried tomatoes, salt & pepper, all in a bowl and mix it together FIRST....
BEFORE I stir it into the pasta.
YOU MUST use precooked (cooled-down) pasta. It's like making fried rice (the pasta has to be 'left-over'...that's how this dish was discovered anyway...same as fried rice; i.e., a mother, attempting to 'stretch' the left-overs.
To your left-over pasta, add the above stuff to a pan or pot with 1/2 olive oil & 1/2 bacon fat (nauty nauty) but the flavour is necessary. In the oil (HOT), saute lightly cutup sweet onions or shallots, the mushrooms, some crumpled sausage, chicken bits, or bacon; then dump in the left-over pasta, & then, dump in the egg/cheese mixture and toss all over medium-hot heat, stirring all the time...until the egg cooks and the cheese melts. No scrambled eggs here!

Answer 5

Low heat and patience. temper your eggs before adding to the completed sauce. Tempering is done by adding the warm cream to the egg a little at a time stirring it in thoroughly after each addition, until your egg mix is about the same temp as the sauce in the pan, then add it in whisking all the while you're pouring it in.

Answer 6

gentle heat don't cook the sauce. it contains eggs so if you allow it to com to the boil the egg in the sauce will boil too. just heat it gently and you'll be fine.

Answer 7

All the recipes I checked on state that the butter, eggs and cream MUST BE room temperature. Maybe that's your problem.

Answer 8

dont cook it for too long!!!! just put it on the heat for literally 30 seconds, as it will keep cooking after you take it off the heat