Well I used the recipe, near enough sort of thing as i was using 2/3rds of the portions.  Cut meat off a $1 "on special" set of 5 chicken drumsticks, used the bones to make stock for another time.

It was great, almost had a citrus bite to it.

The kids mopped it all up, including the rice cause that's where the sauce ended up.

Will be making this again for sure.

With real carbonara you add the egg off the heat and fold in, well I do, so I guess with the TM on 100C the first egg to hit the pasta will cook .  While the first egg of the pour mmentarily cools down the spots it hits, the egg following does not get to the 70C setting stage so flows even through the pasta.

So how to avoid fully scambled egg bits beyond all possible doubt?  I'd turn the TM off and fold in by hand while it is off the heat, but allowing a few moments for it to cool down, just a bit.

Maybe even pour it all straight out into a pot and then stir the egg in.

Also, with my 33% comments, I think although I put in 33% more water this was probably too much because don't forget I mistakenly forgot to add the cream at that stage.  So factor in that cream is like 80% water or so then that part of the H20 that is in the cream would have assisted in the reydration of the pasta in which case as my pasta turned out great, though a tad on the watery side, it perhaps would have been drowned if I have actually put in 33% more water and 33% more cream at the time intended by the original recipe.

Anyhow, time to experiment.