Thanks, I super appreciate that! And yea I honestly did not expect as much advice as I received, I’m grateful! Lots of things to try/consider while I work to perfect our version of the recipe! Haha.

Ah okay, that makes sense. The parm we got was marked “aged over 10 months” and it did seem a bit less dry than some of the more aged ones we’ve used in the past. We did just use the smallest side on the box grater though, not a microplane, so it’s definitely possible that it needed to be more finely grated. And that’s a great tip about just doing it w the pasta water at first, then adding in the butter, that sounds like a safer way to do it. And I’ve heard folks talking about using the sodium citrate in cheese dishes before but I’ve never actually tried it… Thanks so much! :)

Good thought, thank you, this method definitely called for grated parm (not the shakey canister kind), but I think maybe I didn’t have enough pasta water to start with, and I kinda suspect my temperature may have not been quite right as well. I’m probably going to try the more “traditional” version next time, I didn’t realize this method was kinda unusual! Haha. fingers crossed

Yeaaa I think you’re right that I didn’t start with enough pasta water so it didn’t come together properly when I added the cheese! Another commenter shared a more “traditional” method, I think maybe I’ll try it that way next time. Thanks for sharing your thoughts!

Ohh okay! Maybe I’ll just try that more “traditional” method next time, your explanation of it sounds less difficult than I thought it’d be haha. I like that your way would use all the flavor that’s still in the pan from our chicken, too! Thank you for sharing your experience! :)

Ah yea, that makes sense. If I try using this method again I’ll def keep this in mind! Thank you! :)

Hmm when we started adding the cheese, it was just the carry-over pasta water from scooping it out of pot (and the melted butter), so probably just like a 1/4 cup or so? Then we ended up adding about 3/4 of a cup while mixing in the cheese after realizing it was getting gloopy.

Should we have added more pasta waster before the cheese?! I will feel so silly if it turns out that’s all we needed to do, because the big pot of pasta water was right there… Haha.

Ohh, okay! So you think it’s possible we did lose too much heat while trying to do it via the bowl huh? It’s funny it sounds like if it’s too cold or too hot it’ll make it gloopy/stringy! Haha.

Yea, I definitely don’t care about impressing anyone/showiness, just going for yummy & easy, heh, and if doing the sauce in a separate lil pot’s working well for you, I’ll probably try that out next time! fingers crossed

Thank you for sharing! :)

Oh! So maybe it still had too much heat when we added the cheese then!

The butter melted within about ~30-45 seconds and I thought we needed to hurry, so the pasta had only been out of the water for a minute or so before we started added the cheese… It was definitely giving squishy gloops and watery whey! Haha.

Do you usually wait like 2mins or more before adding the cheese? Thank your for sharing your experience!

Yea, I don’t think anyone’s suing over this…

https://www.forbes.com/sites/maryroeloffs/2026/09/05/most-game-publishers-are-ignoring-trumps-arcadegov-site-heres-why/

Damn indeed, this all looks delicious! The eggs look like they’re cooked perfectly (for how I like them at least haha)! Well done! :)