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The eggs
Traditional carbonara is thickened with eggs only. Cream might stop them from scrambling, but they also change the texture of the sauce. Some recipes use whole eggs, but for the best results, use just yolks as they are the richer part of the egg which thickens the sauce – also, egg whites can become streaky and slimy when under-cooked. Do not season the yolks with salt or mix with the cheese before adding to the pasta, as this may cause them to seize.
The bacon