You missed one important step: you need to add starchy water from the spaghetti and stir for quite some time so you get a creamy texture/sauce. Keep adding water, and stir until you have a whiteish, creamy sauce.…it’s best done with yolks only, no egg whites. Also add some nutmeg. Because you will stir the pasta a few minutes, you need to cook it less, to have it Al dente.
fdxcaralho on
The egg cooked…
letsgetrandy on
This is a pretty lousy video, honestly. I would never serve that to a guest in my home.
1. Where’s the garlic?
2. Not enough parmigiano-reggiano
3. You fried your eggs! What?
4. You need to splash in some of the pasta water.
5. Boxed pasta? No thanks.
3 Comments
You missed one important step: you need to add starchy water from the spaghetti and stir for quite some time so you get a creamy texture/sauce. Keep adding water, and stir until you have a whiteish, creamy sauce.…it’s best done with yolks only, no egg whites. Also add some nutmeg. Because you will stir the pasta a few minutes, you need to cook it less, to have it Al dente.
The egg cooked…
This is a pretty lousy video, honestly. I would never serve that to a guest in my home.
1. Where’s the garlic?
2. Not enough parmigiano-reggiano
3. You fried your eggs! What?
4. You need to splash in some of the pasta water.
5. Boxed pasta? No thanks.