Hello today I will tell you the best recipe for carbonara sauce. For cooking traditional carbonara sauce, pancetta or guanchiale is used, as well as pecorino romano cheese from sheep's milk. In our area, meat products can be replaced with fatty bacon, and Italian cheese - with parmesan. And remember: no cream in carbonara! Ingredients 450 g spaghetti; salt - to taste; 200 g of bacon; 2 tablespoons of olive oil; 3 egg yolks; 100 g of finely grated Parmesan; ground black pepper - to taste. Cooking Boil spaghetti in salted water according to the package instructions until al dente. Meanwhile, cut the bacon into small strips and fry in hot oil until golden brown. Beat yolks and mix them with half grated cheese and a pinch of pepper. Discard the spaghetti in a colander and leave about a glass of water in which they are boiled. Immediately put them in a pan with bacon, mix and remove from heat. Add some spaghetti water, season with pepper and pour in egg sauce. M...