Mike Tommasi wrote in
:

Spaghetti carbonara - this staple that has kept many a student alive
through his studies is extremely simple and fast to prepare. You
quickly drain the cooked pasta, and while hot (but not over the fire)
you pour onto it egg yolks and fried bacon bits with lots of pepper
and grated pecorino or parmigiano and some olive oil, letting the heat
of the pasta gently cook the egg until it's creamy. The trick is to
get it creamy, if you miss it will dry up. In France, somebody has
decided that one needs to put lots of onions and... guess what! Crême
fraîche again! No guessing with how much to cook the egg yolk, just
throw cream. And with the onions and cream and egg, it looks like
somebody threw up on your plate. Most unattractive and unpleasant in
the mouth.

Mike,

I do quite a good carbonara (no cream) but I learnt that the best way to
get a creamy texture is to use bain-marie so the temperature of the egg
goes up so slowly that you can detect when to stop.

I learnt this from a TV show featuring Ignacio Luis Aduriz (chef at
"Mugaritz", a ** MIchelin restaurant) that gave this tip to make a
"revuelto" and I thought it would be great for carbonara. And it is. Just
perfect.

Now, ¿what to drink with spaghetti carbonara? egg is difficult, bacon is
easy, spaghetti is quite neutral in the context, black pepper is strong.
Rosso di Montalcino? Brunello?

s.