am i losing my mind or is this total gibberishthis at differnet but most specialy no heat to cooking the egg in the mix and it always end up as
anyway, eggs turn into scrambled eggs at something like 75 Degrees celsius
I see what you mean now its all about keeping the right temprature., emulsifies with the starchy water and forms into a thick creamy sauce, without exceeding 75C.
Thats called trial and error; surly learning how to do it right from first would be a better option. As stated above! 75C and the egg goes hardThe only way to do it right is to keep doing it until you get it right. There is no magic bullet that will grant someone new and inexperienced the ability to magically make Carbonara perfectly every time.