Good egg

[helenex]

I've always hated spaghetti carbonara - not the restaurant version but the various abominations I've eaten in the name of duplicating the recipe at home. Pasta and scrambled eggs anyone?

But I've finally found a recipe that works for me - care of Bill Buford's Heat (an exploration of different forms of professional food preparation subtitled An

Comments

[darth_tigger]

Sounds splendid. This is going straight in my memories, so I can come back to it when I've got the ingredients!

[f4f3]

Much the same as my own, except I leave out the onion and don't separate the egg.
(I also make a salmon version, with cream and onion - yum!)

[sha_d]

Valentina Harris does one very similar in her 'what pasta which sauce' book. Again not splitting the egg and no onion. I have made it up for 4, but would imagine more gets trickier. I didn't know about adding a bit of the pasta water, so may try that.

[fiendish_cat]

If you don't split the egg do you add the egg at the frying pan stage or in the bowl?

[sha_d]

frying pan stage, although she frys off the bacon (panacheta) cooks & drains the pasta returns the pasta to the saucepan & adds the bacon, beaten egg & cheese to the pan. I find a quick stir has it cooked from the residual heat from the bacon & pasta. It may be a bit more towards the scrambled egg, but is quick and as Helen says, not to calorific.