February 16, 2013 by aoifebrennan
Help! Every time I try my hand at this favourite I screw it up. It is one of the easiest (sic) pasta dishes to do. A little bacon fried, pasta lightly cooked and then beaten egg added at the end. You remove the concoction from the heat once the egg is poured in, as the heat of the pasta should be sufficient to stiffen the egg mixture. Stiffen? Stiffen? Curdle more like! Every time I try this dish I end up with pasta with bits of curdled and cooked egg sticking to it in a very unappetising look. It tastes fine but there is none of the runny smooth consistency promised in the recipe book. If someone could explain this to me I’d be very grateful.