Talk:Pasta with Egg and Cheese/@comment-70.80.98.8-20170924190913

It's common practice to keep some of the noodle water for later use. It's full of starch that will help make the sauce better! I think the hard part of making Carbonara is getting the timing right. When you mix the cheese with the eggs and the noodles, you can add some of the water to get a more creamy sauce. Look up an italian chef do it. It's just a timing thing!!!

https://youtu.be/-r-Gzu2Vwmk?t=108