I've only had carbonara two, maybe three times ever. I lucked out the first time, with a nicely done bacon component and a sauce that was perfectly creamy, not too much, not too little. I don't remember much about the others, but I am in total agreement on the issues BK noted. It's really got to be done just right. There's very little wiggle room. And yes, spaghetti - or linguini, too, for me.