2. Eggs Make the Difference
The secret to a great traditional carbonara sauce is the eggs. The key to a great sauce for carbonara is to ensure the ingredients cohere properly and that the sauce stick to the pasta. Eggs act as a powerful emulsifier and create a smooth sauce. The eggs should be added at the end and the pasta should be at the right temperature so you don’t accidentally end up with scrambled eggs.
Use a food thermometer and make sure the pasta is at 145 degrees. Some people suggest whisking the eggs a certain way, but for a very rich carbonara sauce, use only yolks. If you want to use the whites as well as as the yolks, make sure you whisk the mixture thoroughly. Some food experts recommend beating eggs in a heated bowl. Simply put the bowl in an oven a few minutes.