Spaghetti Carbonara......

[Flowertop]

Hi can you please advise. Cooked the above for tea for the very first time. The recipie asked that I put 2 egg yolks into a bowl and mix with some cheese. Then I was to pour the cooked spaghetti onto this mixture, add the bacon, mix up and then serve. I was concerned that the egg would not be cooked so put the mixture back on the cooker. I noticed that the end result was dry. Did I need to put it back on the cooker? Would the cooked spaghetti have cooked the egg yolks sufficiently without the need for extra cooking? Can you let me know what you do please?
Thanks

Sounds bizzare.

I cook pasta in one pan.

In other pan I cook bacon adn onions, when browned/cooked I add cream and cheese then when all heated through properly and cheese mixed in I take off heat and stir through 1 beaten egg (but am only cooking for 2). Then mix with pasta.

If the eggs are in a cold bowl I'm not sure whether they would cook properly or not. I do mine in the hot pan as the heat of the pan helps cook them.

(Mines adapted from jamie Oliver recipe btw)

I make mine by:

whisking up two whole eggs and combining with parmesan cheese (it ends up being a thick paste)

cooking bacon/lardons and adding cream to them

When the pasta is cooked, I drain it and then stir in the egg mixture, and let it cook for a minute or two. I then stir in the bacon mixture. If the result is too thick or strong tasting, I add in more cream or a knob of butter.

Thanks all. But if the eggs are actually cooked do you not end up with something looking like scrambled egg and spaghetti?

scrambled eggs mean you have cooked it too much.

Eggs are cooked before they reach that stage.

They actually only take about 1 minute to cook.

no becasue the cream and cheese and moisture from the spaghetti will mean the eggs don't go lumpy. If you are using fresh grated parmesan it is more grainy. We sometimes use cheddar if stuck

Proper Carbonara does use egg, I know, but I just use cream and bacon/pancetta with lots of black pepper. Divine.