Just call it ham and egg pasta. We all move on.
Carbonara is basically baby food, so you deserve it.
It tasted fine, but my sauce was lumpy instead of smooth and silky. Given I've made carbonara about a billion times before it's annoying that I made such a schoolboy error.
Assume the pan was well off the heat when you put your eggs/cheese in? The residual heat of the pan and pasta is enough to cook the egg to perfection.
I'm fully aware of how to cook carbonara correctly.
I'm beginning to sense the future wind-up potential in suggesting that Russ doesn't know how to cook a carbonara...
I'm sure in the early seventies there was a forfar 4 east fife 5. I have a memory of it from sports report at my great grandparents in hyson green. It remains my favourite score of all time.