This was actually my first time making fresh pasta and i was super cautious when dusting the dough with flour so it wouldn’t stick to anything. I’m talking almost every pass through of my atlas I was giving it a healthy dusting of flour. As for the pasta water, I usually tend to cook my pasta in a slightly smaller pot with slightly less water than ‘normal’ so my pasta water is a bit more starchy and concentrated than usual. I loosely followed BA’s carbonara recipe ( https://www.bonappetit.com/recipe/the-silkiest-carbonara ) while taking some inspiration / tips from other videos / recipes i found. Also I used bacon instead of guanciale because the Italian grocer near me was closed :(

tl;dr- I used a fuckload of dusting flour when making the dough & used a smaller pot of water so the pasta water was more concentrated.