Michel Boucher wrote:
> "Janet Puistonen" > wrote in
> newsXwpg.1096$J47.272@trndny02:
>
>> 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.
>
> Next to stove would not have much impact. Do you mean next to the
> element?

No, I just mean that if you have the more-or-less room temperature egg
mixture ready and close at hand, when the pasta is done you can either
quickly fork it into the eggs straight out of the boiling water, or quickly
dump it in a colander in the sink and then **immediately** dump it into the
eggs. Speed is of the essence. the pasta must be HOT.

You really don't need to fool around with heating the eggs. Hot pasta will
do that for you.

And by the way, what is this "noodles" you refer to? Are you actually using
noodles? As in egg noodles? I have found that carbonara works best with
spaghetti. Preferably thick spaghetti. Which is probably why if you check
out Italian cookbooks they always refer to "Spaghetti Carbonara," not some
other pasta shape. They are good at matching shapes and sauces.