Well said, Mrrzy. Maggie's recipe is probably utterly delicious, but carbonara it ain't. Hey, Maggie, I love onions and garlic. I don't know where you got that from, but true carbonara has neither. Most Italian chefs suggest pancetta cut into small cubes if guanciale isn't available. The eggs are one per person plus one extra yolk the way I do it, and a key step is to add the egg/cheese mix to the pasta/ bacon mix only when you've taken the pasta bacon mixture off the heat in order to avoid scrambled egg. You also need to save plenty of pasta water in order to loosen the sauce. I've made carbonara many times according to Carluccio's recipe, more or less, and it's super-simple and super-easy as long as you don't scramble the eggs!