Carbonara is not meant to be scrambled.
The goal of the eggs or egg yolk in carbonara is to create a creamy sauce by emulsifying the eggs and the cheese together with the pasta water and rendered fat from the guanciale or pancetta depending on which one you use.
You don't want to scramble the eggs into a clumpy mess.
When you make carbonara properly it should have a silky, glossy sauce which coats the pasta and not a scrambled egg texture.
Egg Yolks are primarily used in carbonara instead of the whole eggs for the creamy sauce.
Although some recipes for carbonara include the whole eggs, but the traditional carbonara recipe relies on the heat of the cooked pasta to cook the eggs gently, which results in a rich emulsified sauce.
For richness, egg yolks contribute a great amunt of fat and flavor, which results in a luxurious creamy sauce.
The 5 ingredients in creamy carbonara are spaghetti pasta, guanciale, "cured pork jowl", Pecorino Romano cheese, eggs, "specifically the yolks for richness", and black pepper.
Some recipes for creamy carbonara also include a splash of pasta water for creamier sauce.
You can also use bucatini or rigatoni pasta in place of spaghetti if you prefer.
Classic or traditional carbonara is made with eggs, pecorino romano cheese or Parmesan cheese, and cured pork jowl also called guanciale or pancetta and black pepper.
Traditional carbonara is made with 4 main ingredients which include guanciale "cured pork cheek", black pepper, Pecorino Romano Cheese and eggs.
Spaghetti is the most common type of pasta that is used in traditional carbonara.
Some recipes for carbonara also include a small amount of some pasta water, which helps to create a creamy sauce.
Guanciale is a type of cured pork that is made from pig's jowl, and is prized for it's rich flavor, and although guanciale is traditional in carbonara, pancetta or even bacon can also be used as substitutes for pig's jowl.
The eggs used in carbonara, create a creamy and emulsified sauce when they are combined with the hot pasta and cheese.
And pecorino Romano is a salty, hard Italian cheese that is made from sheep milk, and it adds a distinct flavor and also contributes to the richness of the sauce.
Freshly cracked black pepper is a key ingredient in traditional carbonara, which adds a pungent flavor which complements other ingredients.
And spaghetti is the most common pasta choice for carbonara, although bucatini can also be used and is also a popular option.
And pasta water which is option, can be used to help create a smooth and emulsified sauce due to the starch in the pasta water.