I’ve made this a half dozen times in the last year or so and I think I’ve finally got it down. The key to the recipe is temperature control – it needs to be warm but not so warm that the eggs scramble in the pan.
Here’s a pretty good video of a genial old man (not me!) preparing the dish, watching it is a good use of five minutes of your day.
We are really liking this dish. This is my second attempt, the first time I thought I may have needed more egg so I went with six eggs this time. I’m afraid I added them too quickly, or into too hot a pan, or was too slow tossing the pasta, or some other thing, because I have a fair amount of scrambled egg where there should be a nice creamy sauce. Or so they say! Really nice tasting dish as it was, the thought of it being any better has my toes curling.