Set the pot over low heat and toss the mixture with tongs, adding
a little reserved pasta water to loosen the sauce, until the eggs are thoroughly cooked.
Not exact matches
Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh
pasta),
reserving a
little of the
pasta cooking
water.
Drain,
reserving a
little pasta water, and set aside.
If the
pasta is too thick add a
little reserved water to desired taste and consistency.
If the
pasta is a
little dry, add some of the
reserved water, 1 tablespoon at a time, until moistened to your preference.
4 Before draining the spaghetti, scoop out a
little pasta - cooking liquid and
reserve, then toss the drained
pasta into the bowl of tuna, scallions, etc., and mix together really well, adding a spoonful or so of
pasta - cooking
water to bring some starchy creaminess to the sauce.