Michel Boucher wrote:
> Ok, I cooked the noodles, fried the pancetta, then drained the noodles
> and quickly mixed the pancetta in, then added the egg/cheese
> (peccorino romano) to the noodles, but it did not take. It remained
> somewhat liquid. I have made carbonara before and successfully, but
> it was only in single portions for myself. This time I was trying to
> make enough for three.
>
> I am thinking a number of things might be wrong he
>
> 1. Not enough cheese (but putting more just makes the dish saltier)
>
> 2. The noodles were cooler than they should be
>
> 3. Making more than one portion at a time is not a good idea
>
> Perhaps microwaving noodles and egg mixture together on low setting
> for 30 seconds or so might fix it, but I'm only guessing. Does
> anyone have any idea how to fix this?

Try this:

Fry pancetta or bacon. Set aside. (I'd use about 3/4 lb, but it's up to
you.)
Meanwhile, put salted water for pasta on to boil.
Whisk three large eggs in a heat-proof serving bowl with a lot of freshly
ground black pepper.
Add about 1/2 cup grated Romano (not less) and whisk some more.
Place bowl next to burner where pasta water is about to boil to warm it
slightly.
Cook 3/4 lb pasta, and IMMEDIATELY fork into the egg mixture (Or drain it
quickly and immediately add to egg mixture.) The pasta has to be HOT. Add a
handful of bacon and toss.

Divide among serving plates and top with remaining bacon. Serve cheese on
the side.