How do you make a carbonara sauce less salty?

_Carbonara sauce is a delicious and versatile sauce that can be used on a variety of pasta dishes. However, it can sometimes be too salty for some people's tastes. Here are a few tips on how to make a carbonara sauce less salty:_

1. Use less bacon or guanciale. Bacon and guanciale are two of the main ingredients in carbonara sauce, and they can both contribute a lot of saltiness to the dish. If you're looking to make a less salty carbonara sauce, try using less of these ingredients.

- A good rule of thumb is to use about 1/4 pound of bacon or guanciale for every 1 pound of pasta.

2. Don't add additional salt. It's tempting to add salt to carbonara sauce, especially if you're using less bacon or guanciale. However, adding salt will only make the sauce more salty. Instead, try using other ingredients to add flavor to the sauce, such as black pepper, garlic, or onion powder.

3. Use a dry white wine instead of water. Some carbonara recipes call for water to be added to the sauce. However, using a dry white wine instead of water can help to cut down on the saltiness of the sauce. The wine will also add a bit of acidity, which can help to balance the flavors in the sauce.

4. Rinse the pasta before adding it to the sauce. This will help to remove any excess starch that is on the pasta, which can make the sauce gloopy and salty.

5. Use less cheese. Cheese is another ingredient that can contribute a lot of saltiness to carbonara sauce. If you're looking to make a less salty sauce, try using less cheese.

- A good rule of thumb is to use about 1/2 cup of grated Parmesan cheese for every 1 pound of pasta.

_By following these tips, you can make a carbonara sauce that is less salty without compromising on flavor._