the secret isas follows
1boil the pasta in only half the amt of water than usual
2mix up ALL THE UNCOOKKED INGREIENTS
3take only about T of the bacon grease to DD TO HE SUCE
4 Add the boiling greaSE, THE 1/2 CUP OF BOILING Pasta WATER (ITS concentrated the starches to prevent the whole thing from getting gluey) and pour this over the whole egg cheese/pasta mix
All the ingreients that were cooked hould be dded while boiling hot 9the past is al dente of course
6some people fry up some small amts of onion chunks and add this to the carbonara(Rigotoni or Penne are the pastas for this dish)
Also, some restaurants add some uncooked prosciutto squares to the mix and toss it in.
Al Carbonara and clams with white sauce re my two fav pasta dishes (the clams dish is made with an oil grlic cheese and chicken stock base, to which is dded a1/4 C dry sherry and cooked down bit.) Linguini is the pasta.
BTW, all these recipes are done by TASTE, not an exact measurement of ingredients