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My Pork ragu ( iPot'd ) , De Cecco Linguini ( pre-tariff ) 

the ragu is under the green onion garnish

Ive started using one beaten egg on the hot linguini ( I use two w the fresh tomato linguini ) a la Carbonara.  I add it to the hot linguini after a little bit of EVOO and butter .  So have , it hasn't scrambled and add a silkiness to the linguini :

the EVOO and butter side

Ragu side of the dish.   the EVOO//Butter//beaten egg    adds fine flavor, richness and mouth feel , if you will ,to the Linguini.

My Pork ragu ( iPot'd ) , De Cecco Linguini ( pre-tariff ) 

the ragu is under the green onion garnish

Ive started using one beaten egg a the ragu ( I use two w the fresh tomato linguini ) a la Carbonara.  I add it to the hot linguini after a little bit of EVOO and butter .  So have , it hasnt scrambled and add a silkiness to the linguini :

the EVOO and butter side

Ragu side of the dish.   the EVOO//Butter//beaten egg    adds fine flavor, richness and mouth feel , if you will ,to the Linguini.