pasta carbonara

much as i love pasta carbonara, i have never made a point of working out how i wanted my version of the dish to turn out...until now. miss c loves pasta with all the different sauces, but not miss k, so i don't often have pasta on the menu in our household. a few days ago, miss c was craving pasta and let me know on no uncertain terms that she was missing it. so i thought that i had better sort something out for miss k, lest she had another bowl of pasta unadorned. miss k doesn't like tomatoes. period. since most pasta sauce is derived from the tomato, it was a no go zone. but then miss k more recently let it be known that she did actually like pasta and wouldn't mind it with a sauce...perhaps a cream sauce... nothing with mushrooms....bacon would be good. ahhhh. carbonara, perhaps? sounds good (read: acceptable), mum.
so after some thought, i decided that if i ate carbonara, i'd want the sauce to be hot, but i wouldn't want my eggs dry and over cooked. so this is what i came up with.

2 eggs
1/4-1/2 cup cream
dry fried bacon, to taste
freshly ground pepper
butter
sufficient pasta for one person, just cooked and drained

place the eggs, cream, bacon and pepper in a bowl a lightly mix together.
place the butter in a hot place and when bubbling, pour the eggs into the pan, followed by the very hot pasta. remove from the heat immediately.
stir the eggs through the pasta very quickly and into the serving dish.

for me, the essence of this dish is split second timing. have the pasta al dente the minute the eggs are in the pan and remove the pan off the heat immediately, so the eggs stay creamy and don't over cook. it's easy to get it wrong, but then by the same token, it's also easy to get it right. timing...timing...timing....