To ask how you make spaghetti carbonara without scrambling the fucking eggs?

[QueenOfTheAndals]

Every. Single. Time. I think it's going well and then wham - spaghetti with bacon and scrambled eggs! Anyone got a foolproof way of making it without scrambling?

Do you use a whole egg or just the yolk? I use cream then gently stir in an egg yolk to thicken at the end

mix the egg parmesan and cream.
fry lardons
cook pasta
switch off hob
drain pasta
add bacon
add egg mixture
stir & serve immediately

You must be adding it all to the pasta when it's too hot. Use Nigella's recipe from How to Eat, it's foolproof.

Add it off the heat - just use the heat of the food to cook the eggs (don't add cream to mine)

I drain the pasta and use the remaining heat to cook the eggs (off the heat) while keeping it moving.
Seems to work.

go to Prezzo

Also, no cream!

Set aside a ladle full or two of the pasta cooking water, and add this if it threatens to get scrambled eggsy. Makes for lovely silky sauce every time.

Your post made me laugh because same happens to me but lucky the 5yr old doesn't notice.

Never cream!

NO CREAM

Blasphemous. Shitty chain Italians use cream.

Pre-mix eggs, finely grated parmesan, parsley, white wine and black pepper. It should be a very wet mixture.

Drain pasta, take off heat, add the mixture and stir like crazy.

The good housekeeping recipe works every time.

It's supposed to scramble. Only fancy pants "Italian" restaurants make it a sauce. It's a pesants dish, made for miners.

oi, my sicilian ex boyfriend always made it with cream. recipe from his mama.

I suspect that there are many many variations of egg/cheese/cream...

Also, toss the pasta in the bacon fat before adding any of the egg/Parmesan mixture wine is equally blasphemous. I use tongs for all tossing manoeuvres.

^^This.

close the lid for tossing, that egg stain on the ceiling cannot be overpainted

It's not parmesan, it's pecorino. Everyone thinks they're such an authority, make it however you like. Ny late mum was Italian and could literally make a silk purse from a sow's ear.

3 egg yolks 1 full egg. Off the heat, and definitely not supposed to scramble.
Dp (Italian chef) uses carbonara as his test when he eats out. It gets very embarassing.

Eggs? I use garlic cream cheese and double cream I should probably look up an actual recipe for carbonara

I think that's a bastardised Alfredo Starky.

Make the egg mixture first and then add it off the heat, followed by furious mixing. Same as making custard in that sense, you want to add your eggs to indirect heat until incorporated.

I'm a late convert to home cooked spaghetti carbonara and really rate this recipe: http://www.theguardian.com/lifeandstyle/shortcuts/2016/apr/11/french-carbonara-travesty-italian-dish-outrage-recipe

No scrambling for me, and very easy.

No cream

spoonful of the pasta water

Bob's your uncle...

I don't use cream, I beat the eggs first and then add it to the hot pasta. But it's still scramblesville!