Harold McGee's Pasta Cooking Method and Cheddar Carbonara

Noted food scientist, Harold McGee, recently demonstrated how pasta can be cooked in a shallow pan starting with cold water and without stirring.  Many people doubted that this would be possible without sticking, developing to much starchiness and/or resulting in an end product that was less desirable than the traditional cooking method.  Watch the video to find out what my results were.

I really had no purpose for cooking the pasta except that I wanted to see if the method worked or not.  Since I shot this at breakfast time, I had cheddar, bacon and eggs in front of me so I decided to make a carbonara breakfast.