← Replies in Gennaro's classic spaghetti carbonara Recipe

It may have been claggy, because you may not have taken out of heat when mixing the egg mixture? Or perhaps you didn't use the extra cooking pasta that Jamie suggests you could use to make it a bit looser (obviously all according to taste). We do this recipe quite often and have always got the right result, or identified where we got it wrong because we steered away from recipe instructions. Additionally, my personal preference is to use bacon instead of pancetta as bacon is a bit saltier and has a more appealing taste to me.