There’s one thing I do differently: I prepare the eggs and cheese in a metal bowl which I slowly warm up on top of the cooking pasta (Bain marie) while whisking it. Shortly before the pasta is done I’ll add the right amount of pasta cooking water with a ladle to make it nice and creamy.
This gives me plenty of time to do things and reach the perfect temperature without stress.
With the bain marie way, just let the pasta cool a moment before adding the sauce, to prevent the sauce from curdling (as it already has the perfect creamyness).
With this technique I find it very easy to control the temperature.
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.
There’s one thing I do differently: I prepare the eggs and cheese in a metal bowl which I slowly warm up on top of the cooking pasta (Bain marie) while whisking it. Shortly before the pasta is done I’ll add the right amount of pasta cooking water with a ladle to make it nice and creamy.
This gives me plenty of time to do things and reach the perfect temperature without stress.
With the bain marie way, just let the pasta cool a moment before adding the sauce, to prevent the sauce from curdling (as it already has the perfect creamyness).
With this technique I find it very easy to control the temperature.
I actually also warm up the metal bowl with the cooking water, but I generally don’t add the cooking water to it (like I do for cacio e pepe).
I will try next time, it seems it might make it easier to nail the density.
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.