I have two questions if somebody is interested in answering them. First, is Spaghetti aglio olio suppossed to be swimming in oil? That is how I remember eating it as a kid. Also, I tried making Penne alla carbonara the other day and it came out more like penne wiht scrambled eggs than an egg sauce. How long should it take to mix the eggs and pasta before it becomes creamy buit not scrambbled.

Thanks a lot :)

I would noy say swiming in oil - It has to be oily of course.

About the carbonara - No it should not be like scrambled eggs. One trick is to add and melt some butter in the pasta before you add the eggs so when you cook it together it comes out creamy.

Well I am travelling in Italy at the moment but I can do a video or just wite the recipe as soon s I return in the US

Where are you traveling in Italy?