This was delicious. We paired it with a fresh tomato and basil salad and haricot verts. Will definitely make it again.
Spaghetti alla Carbonara
From EatingWell: October/November 2005
In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta).