The traditional carbonara sauce it is facile, ma non troppo, which translated means something like that it is easy to prepare, but not as easy as it seems, since although the steps are simple, they must be executed with precision to achieve the desired result. At the beginning, we put plenty of salted water in a large pot, cut the bacon into strips and put it to brown in a pan. We reserve the bacon when it is golden brown.
On the other hand, in a bowl beat the yolks of the two eggs and add the grated cheese along with a pinch of salt and pepper. Some people also use the egg whites (or only half of the egg whites), but I like it only with the yolks, reserving the whites to make a dessert or an omelette with them another day.
When the water boils, add the pasta, cook for the time indicated on the package so that it remains al dente and we drain it. Without letting the pasta cool We put it back in the casserole and mix it with the beaten egg and cheese.
These ingredients will cook with the remaining heat of the pasta, which will take on its characteristic yellow color. We add the bacon that you had browned, a little more pecorino or Parmesan cheese and finish with a few turns of the pepper mill to give our carbonara the final touch.