Funny you mention Spaghetti Carbonara, DC. Last night we had it's southern Italian cousin, Perciatelli Filetto Pomodoro, which is one of my favorites (pancetta, onions and garlic, simmered in a light tomato, basil sauce) topped off with some fresh locatelli, mmmmmmmm. The leftover sauce makes a great pasta fagioli, by adding some broth, white beans and ditalini. That's what we're having tonight.