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Reply to "Carbonara - sauce consistency"
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[quote=Anonymous]I made spaghetti carbonara for the first time last night and accidentally overlooked the egg (I wanted to make sure it was really cooked)! It ended up making the sauce more of a thick paste. Still tasted good, but is there any way to make it more sauce-like for when we eat leftovers tonight? If I throw it all back in a skillet on low and mix in some water, will that do the trick? It's currently mixed in with the pasta/bacon/etc.[/quote]
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