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"Even up to the moment of truth, I waffled on how to make this simple pasta dish. Do I just go for it, tossing the beaten egg and grated Parmesan with the hot pasta? Or do I proceed with more caution, tempering the egg with a bit of the pasta water first? I had found a recipe for what is also called coal miner&amp;#039;s pasta from Tyler Florence, and he recommends just going for it, without all that fussing with tempering the eggs. The cooks who commented, however, were a careful bunch, and many of them tempered their egg mixtures to avoid ending up with scrambled eggs.   In the end I just went for it, and I didn&amp;#039;t end up with scrambled eggs. The &amp;quot;sauce&amp;quot; did seize up a bit, so I tossed in some pasta water and it loosened up. I do have to wonder, though, if the sauce would&amp;#039;ve been silkier if I&amp;#039;d gradually whisked a few tablespoons of pasta water with the egg mixture before tossing with the pasta. What do you think? While the pasta water came to a boil and the pasta cooked (I used \u00BD pound), I prepared the other ingredients. I diced a thick slice of pancetta and cooked it in olive oil. Once the fat had rendered and the meat was crispy, I added a minced garlic clove and cooked it for a minute more. (Take it off the heat if it&amp;#039;s done ahead so the garlic doesn&amp;#039;t burn.) Mixed 1 egg with \u00BC cup grated Parmesan in a small bowl.  When the pasta was cooked, I removed it from the cooking water with tongs and added it to the skillet with the garlic and meat. Tossed it over the heat for a minute or 2 to coat with the fat in the pan, then poured in the egg mixture, tossing with tongs. My sauce was too thick, so I added pasta cooking water. Try a classic pasta dish for dinner tonight: Pappardelle with Turkey Ragu  Fettuccine Alfredo  Penne Alla Vodka  \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44455/spaghetti-alla-carbonara-4453/>