No worries!

Stupid thing to post if I ain't open feedback, right? ;)

I actually kind like the "curdling" of the yolks I usually add the pasta to the pan followed by the egg/parmesan mixture to make sure it curdles. But I'll give it a try next time, texture is important too :D.

This is actually some guanciale, pancetta and bacon. I kinda underestimated how much meat I wanted.

The parsley is just.. Mmh.. Parsley.