Start with boiling the pasta. I used Greek kofto makaronaki - delicious! Choose a good brand to make sure they don't get sticky or break. Boil them al dente and wash. Be sure to have kept the half cup of water from the boiling pasta. No carbonara without that!
In a non sticky pan (avoid teflon, go for an iron one if you own one) add the butter and slightly roast the bacon. Add fresh pepper in the end and milk cream.
Mix the pasta together with the bacon, warm on low heat and add the parmesan cheese and the water. When the sauce is created and the pasta warm, take off the hear and add the 2-3 egg yolks.
Stir, add more parmesan for serving and salt only if necessary and serve hot!
Eat the dish in the same day. The hot pasta will cook the egg yolk but the dish looses beauty when eaten the second day.
This dish is our favorite weekend dish! The people who tried it, say it's the best they ate and I learned it from Italian cooks. Try it and enjoy!