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Reply to "Carbonara - sauce consistency"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Thin it with some water the pasta cooked in.[/quote] +1 We always save a cup or so of the pasta water to help thin things out if needed. I love carbonara![/quote] The pasta water has starch in it. So it adds creaminess. [/quote] Actually, in the carbonara the starch prevents the egg from overcooking - the shape of the starch molecules prevent the egg from coiling up. Or so says America's Test Kitchen who have a pasta episode on Neflix. (Their recipe works out great, but I would ditch the extra yolk and would not use pecorino. Evidently I really hate pecorino.) [/quote]
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