Originally Posted by Mylegsbig
why would you scramble the eggs?
Re scramble - whisk the eggs to combine them, prior to pouring the beaten raw eggs over the pasta. You don't want the eggs to cook. Here's an example:
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta (or bacon)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
4 oz sun dried tomatoes
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain pasta, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute about 3 minutes, until crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Add sun dried tomatoes to spaghetti.
Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove pan from the heat and pour egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. The bacon/pancetta is salty, so you may want to taste before adding more salt. Garnish with chopped parsley.
Here is the link to Tyler Florence's recipe bev posted above.