With regard to the poached egg in your carbonara recipe. The texture you describe can be avoided buy holding back a cup of the paste cooking liquid and adding it back slowly along with the egg, cheese mixture. Also you can temper the egg, chesse mixture by running hot tap water into a container and placing the bowl of mixture in it for 5 minutes. It works great.
With regard to the poached egg in your carbonara recipe. The texture you describe can be avoided buy holding back a cup of the paste cooking liquid and adding it back slowly along with the egg, cheese mixture. Also you can temper the egg, chesse mixture by running hot tap water into a container and placing the bowl of mixture in it for 5 minutes. It works great.