While the meat is fried, and the pasta is brewed, let's take care of the carbonara sauce itself. To do this, combine the yolks, grated cheese (hard varieties – parmesan, pecorino), pepper and mix everything thoroughly. There is a legend that the same coal miners peppered the paste so much that it was coal dust that covered the dish completely. They can be understood, pepper is really not just a spice, but an important ingredient. One subtlety – many of us now do not represent carbonara without cream – 50 ml per serving will be enough. If the plate is not removed – the eggs begin to fold, turning into an omelet - we do not need it. Spread on plates and generously sprinkle with cheese and pepper.