I usually mix fridge cold eggs and cheese separately. Then I roughly and quickly drain pasta so some water remains and add meat and pasta back to the pot. I then add egg mixture slowly while constantly mixing and I get creamy sauce every time. It is not prescice but it doesn’t need to be.
Im sure it won’t reach peak creamyness but in exchange it’s quick, reliable and easy.
Mixing directly I got scrambled eggs far too often (no idea what I did wrong) so I switched methods. (Or runny sauce when I waited a moment before mixing)
If it works for you, perfect!
The bain marie is my workaround with the heat problems.
Scramble should be a result of too hot pasta or pot or not fast enough mixing. Maybe the difference is I almost never use spaghetti and always go for penne or fussilini. More air and faster cooling could make the difference.
I need to try your technique at some point too so thanks for writing about it!
I usually mix fridge cold eggs and cheese separately. Then I roughly and quickly drain pasta so some water remains and add meat and pasta back to the pot. I then add egg mixture slowly while constantly mixing and I get creamy sauce every time. It is not prescice but it doesn’t need to be.
Im sure it won’t reach peak creamyness but in exchange it’s quick, reliable and easy.
Mixing directly I got scrambled eggs far too often (no idea what I did wrong) so I switched methods. (Or runny sauce when I waited a moment before mixing)
If it works for you, perfect!
The bain marie is my workaround with the heat problems.
Scramble should be a result of too hot pasta or pot or not fast enough mixing. Maybe the difference is I almost never use spaghetti and always go for penne or fussilini. More air and faster cooling could make the difference. I need to try your technique at some point too so thanks for writing about it!