freshly shredded parmesan and 3 egg yolks when I put the sauce in the pan it cooked instantly, help
by kambustgawr
5 Comments
watoosh
Your pan was too hot. Pan should be off the heat when you add the egg/cheese mixture. Add a bit of water and stir constantly allowing to cook with residual heat.
Honestly there are too many videos on YouTube about this that will probably serve you better.
Daswiftone22
The pan was too hot. I literally just made carbonara tonight, so this is fresh for me lol
Get your egg and cheese mixture set to the side. Once the pasta is cooked, toss in pan with guanciale (or whatever you had) and some pasta water. Turn the heat **OFF**, then add in the egg mixture while stirring **FAST**. If you let it sit for even a second, the eggs will scramble. Add pasta water if it’s too thick, cheese if it’s too loose.
An easier way to do it is to add the pasta to the eggs instead of the other way around, in a separate bowl.
Keep working at it.
maRthbaum_kEkstyniCe
You have to let the pan cool before thworing in the sauce, or the egg will curdle! Easiest and safest way is to just mix it all in a separate bowl at the end, that’s what I do.
It’s probably still edible, just not as good.
For next time, also consider using pecorino instead of parmesan (but that’s not nearly as important as the letting it cool thing)
valsplays
I think the temperature of the pan was too high when you added the sauce. Usually, I make the sauce of the consistency of a paste and keep a bit of pasta water, then add the sauce and water and mix vigorously without turning the stove on or on veeery low heat so the temperature isn’t too high ☺️☺️
5 Comments
Your pan was too hot. Pan should be off the heat when you add the egg/cheese mixture. Add a bit of water and stir constantly allowing to cook with residual heat.
Honestly there are too many videos on YouTube about this that will probably serve you better.
The pan was too hot. I literally just made carbonara tonight, so this is fresh for me lol
Get your egg and cheese mixture set to the side. Once the pasta is cooked, toss in pan with guanciale (or whatever you had) and some pasta water. Turn the heat **OFF**, then add in the egg mixture while stirring **FAST**. If you let it sit for even a second, the eggs will scramble. Add pasta water if it’s too thick, cheese if it’s too loose.
An easier way to do it is to add the pasta to the eggs instead of the other way around, in a separate bowl.
Keep working at it.
You have to let the pan cool before thworing in the sauce, or the egg will curdle! Easiest and safest way is to just mix it all in a separate bowl at the end, that’s what I do.
It’s probably still edible, just not as good.
For next time, also consider using pecorino instead of parmesan (but that’s not nearly as important as the letting it cool thing)
I think the temperature of the pan was too high when you added the sauce. Usually, I make the sauce of the consistency of a paste and keep a bit of pasta water, then add the sauce and water and mix vigorously without turning the stove on or on veeery low heat so the temperature isn’t too high ☺️☺️
Yeah that’s looks good and delicious as well 🙂