In praise of spaghetti carbonara

I hadn't made my own spaghetti carbonara for a long time 'til last Saturday, but I thought this recipe worked pretty well and was similar to the last I had used from an old cookbook.   (Cookbook publishers must be hating the internet and its effect on sourcing recipes.)

I tend to like to a drier carbonara - some people prefer a wetter version.  It does seem to me that people can get very snooty about the right way to do this dish, a bit like those people who insist that country X's food here is nothing like the real thing when you actually go there.   (I usually find this is a greatly exaggerated claim.)

In any event, isn't it the case that Italians don't eat pasta as a main meal in quite the way we do?  I wouldn't mind betting that this may have changed in recent years too.

I like the way you can be non-trad with the recipe - adding some fresh asparagus and small sized bits of broccoli worked well on Saturday, and using just bacon was fine.   Many people like to add mushrooms too, it seems, and I would have if there were any in the refrigerator.

Left over reheats surprisingly well in the microwave too.

So yeah, I should make it more often.