3. Skip the Cream
Given the creamy flavor of pasta carbonara, many people think you need to use loads of cream. However, there is no need to use cream at all. The use of cream in spaghetti carbonara is a new variation, but traditional carbonara is creamy because of the eggs and the use of pasta water. For the right consistency, use egg yolks instead of both parts of the egg and also add a tablespoon of pasta water to help the mixture cohere into a rich, velvety sauce.
The yellowish look of carbonara is not from cream but is a telltale sign of the right amount of egg yolks. If you feel you want to add a bit of cream, do so after beating the eggs before adding the eggs to the pasta. To make the sauce extra creamy, heat the bowl in the oven before beating the eggs.