I can't seem to get enough carbonara in my life these days. It's kind of the perfect dish if you think about it – butter, eggs, bacon, cheese, what more could you ask for, really? I never grew up eating it though, I guess that's why I have a new found appreciation for it at age 36. We were a red gravy house, Southern Italian ruled the roost. Every now and then I long for a tomato based pasta, but I'll almost always choose a non-lycopene option if given a choice. The thing I love most about carbonara is that 90% of the time, I have all the things I need in my fridge to make it. I sometimes vary in the things that I add to it, but I don't think that changes the fact that it's still carbonara at its core. For example, in the top version I caramelized some shallots with my garlic and then added it to my egg mixture. In the second image I was generous with crushed red pepper, in the third image I used chopped chives instead of basil. Heck, I always add some sort of herb. Sometimes I use pancetta, sometimes bacon. I always use a hint of cream. I don't really give a shit if I'm not adhering to the legal laws of a proper Roman carbonara but I know it's good and I would not be sent to prison for this.
Since it's just the two of us in the house, I try to make half portions. For the egg mixture I usually use two yolks, about 3/4 cup to a cup of fresh parm, a splash of cream (which by the way I sometimes cheat with half & half if I don't have full cream, no one is the wiser). I mix it with some fresh pepper and set it aside. When the pasta is done, I add butter, bit of salt, unholy amounts of extra virgin, and start pouring in the eggs so it cooks just a bit in the hot pot. Toss in the bacon, top with a bit more cheese, sea salt and you're good to go.
The photo below in the pan, I reheated this for breakfast today. Glad I had the willpower to preserve the leftovers from last night.