Egg yolks are used for spaghetti carbonara. Some people add a whole egg (along with the protein) sometimes, but the base is definitely the yolk. It is thanks to him that the sauce has a creamy texture. The most difficult thing in preparing spaghetti carbonara is feeling the temperature and timing. When you pour the yolks into the pan and mix them with the noodles, the temperature must not be too high. Otherwise the yolks will set too quickly and there will be scrambled eggs. That is why Italians mix yolk sauce with noodles and hot water in a warm but not hot dish. Spaghetti carbonara tastes best immediately after preparation. If you don't like garlic, you can skip this step.