I love a good Spaghetti Carbonara. What ever form it comes in, creamy to dry, garlicky to meaty - I love it all!
I often make Carbonara and from time to time, while being slightly mindful of my health, I'll throw some form of vegetables in it.
Makes me feel like I am trying to be healthy which normally means I have a glass of wine with it. Red, because that's supposed to be healthy too!
This version has the addition of leeks and mushrooms as I made it in the Fall and they were in the fridge.
I also used wholewheat pasta as I like the nuttiness especially with the Parmesan cheese. It also makes the dish a bit meatier.
You can substitute the eggs and creme fraiche for cream if you prefer the dish creamier or leave out the creme fraiche if you are a Carbonara purist and don't like the creamy stuff.