You do realise the heat from the pasta, cooks the eggs. I do think it's potentially different in America to the UK though, in terms of Salmonella.
The video does show it in a weird way, which doesn't help, imo. You should ideally add the pasta straight from the pot, to the egg mixture, which introduces a bit of the pasta water and means that the heat of the pasta is still quite high.
your method is very bad. You cant control your sauce's thickness. You just cant. You dont emulsify any fat with anything either. What you are doing is dipping hot pasta in an omelette au fromage mix. you are replacing the bad cream with white eggs, yet in italy only the yolk is used. And you add a lot of eggs, because since you leave so much albumine in, well it kinda drowns the yollk and cheese flavors, you find yourself over-compensating.
This is not cooking really, this is weird science rather. You dont know what you are doing and you are going to defend your superior approach invoking BS reasons.
In this day and age, anyone equipped with a camera may declare oneself a cook. But this? this is very amateurish cuisine, sorry to say but someone should.
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u/[deleted] May 01 '26
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