Eggs start to set at around 150°F (65°C), and a skillet straight off the burner is far hotter than that. Pour them in and they turn to curds in seconds.
The fix for next time
- Take the pan off the heat and wait about 30 seconds, until it stops sizzling.
- Add the egg and cheese mixture with a splash of hot pasta water.
- Keep tossing. The pasta's own heat cooks the sauce gently.
Can I save it?
Not fully, because cooked egg won't turn back into sauce. If it's only slightly grainy, toss it with a little warm pasta water off the heat and extra cheese. If it's full-on scrambled, call it a rustic pasta with eggs and eat it anyway.
Other things that help
- Use room-temperature eggs, which blend in more smoothly.
- Save more pasta water than you think you'll need.
- Serve it immediately. It thickens as it sits.
