This turned out rather well (my noodles were chewy, whatever) but I ended up using a rather easy recipe when it comes to Carbonara. I think the trick is that you have to be rather fast at what you're doing. The point of Carbonara is that the raw eggs cook from the heat of the noodles.. Instead, in this recipe the eggs yolks get mixed into a cheese sauce.
Oh and there's pancetta in there! It's like fancy bacon. I love it.
1 tablespoon Olive Oil
Pancetta (use as much as you want, that shit is fantastic.)
1 lb ziti (or any other noodle you like
4 egg yolks
10 1/2 fl oz light whipping cream (or 1 1/4 cup)
1/2 cup grated parmesan cheese, & extra to serve.
2 tablespoons finely chopped parsley
Heat the olive oil in a pan and then cook the pancetta - the same way you'd fry bacon. They're round and like to curl up, so it's fun.
Meanwhile (that's where the speed comes in) cook the pasta in a large sauce pan in boiling salted water. Drain well and return them to the pan to keep them heated. They need to stay hot, so you have to be quick with all the other stuff you're doing.
Beat the egg yolks, cream and parmesan together in a bowl. Pour over the noodles and toss. Add pancetta and parsley. Cook over very low heat for 30-60 seconds until the sauce has thickened. Don't overheat because you don't want the eggs to scramble. Voilà!