Carbonara is simple and quick to make and is never a disappointment if done in the right way. There is much debate about what actualy goes into it with bacon and cream not normally being used. However, a dash of cream adds to the silky richness and british dry cured bacon cooked till the point of utter crispness can rival any pancetta.
The key step here is the when adding the egg yolks to the pasta. When adding the yolks the pasta needs to be continually stirred to prevent making scambled eggs. After this add a dash of cold cream to lower the temperature, also preventing scrambling. If you are not feeling guilty about your weight take the dripping from the bacon and add it to the sauce to further the taste.