Longer pasta is ideal for twirling to pick up all the sauce, he says.
I have to agree with the Null, the previous poster.
Turn off the heat when you add the eggs.
I made it exactly as written, only I doubled it so I would have leftovers for lunches something I usually do but have since realized may not be a good thing to do with carbonara due to the eggs; haven't tried reheating yet, so I guess we'll see! Either adding milk or cream or letting the eggs become scrambled! Some alternative alla carbonara history! Energično promešajte 1-2 pa sklonite sa ringle i odozgo sipajte slaninu i još malo sira po ukusu.
So many days I only have certian things in my ref.
Then pour over the hot pasta and toss to coat.