Michel Boucher wrote:
> Michel Boucher > wrote in
> :
>
>> sf > wrote in
>> :
>>
>>> On Mon, 26 Jun 2006 10:04:35 -0500, Michel Boucher wrote:
>>>
>>>> We drained them and took out a quarter for my daughter's fresh
>>>> tomato sauce, then I mixed in the pancetta, stirred for 10-15
>>>> seconds, and poured in the egg mixture right away.
>>>
>>> 1. Mix the eggs with piping hot noodles *first*, then add the
>>> rest at your leisure.
>>>
>>> 2. Either take out your daughter's portion while the noodles are
>>> still in the water or return the remaining noodles to hot water
>>> for a quick rewarm, then proceed as above.
>>
>> Ok, sounds good. I'll try that later on in the week and report.
>
> Actually, I haven't gotten around to this yet (I know some of you are
> heartbroken to read this) but I have been thinking about it and it
> occurs to me that if one were to heat up (or possibly just warm up)
> the egg/cheese mixture in a bain-marie then add hot noodles to that
> inside the pot, it might bypass the problem caused by cooling
> noodles/cold sauce... You wouldn't need to put all the noodles, just
> enough for the sauce to take, then add the rest afterwards.
>
> Any comments?

Why on earth go to all that trouble when all you have to do is simply have
your egg mixture ready next to the stove and put the pasta in it when it's
HOT? There is no problem if you follow that simple step.