Tonight, I made my first real spaghetti carbonara. I've made pasta dishes that call themselves carbonara before, but they've involved bechamel type white sauces instead of the saucy eggs the traditional recipe calls for. I have to say, I was nervous about that part. I expected the eggs to scramble or curdle on me and make a big old mess. But, magically, the pan was the right temperature as I swirled in the eggs and it created this lovely creamy sauce, just as planned. Of course, my dish wasn't perfect... I used turkey bacon instead of pig bacon, so it wasn't really crispy and there wasn't that real bacony flavor, which, for a recipe with so few ingredients, is pretty important. But it was still tasty in a slightly less fattening way, and super quick. This will definitely grace my table again.