There have been many nights on the farm, where we have guests and I want to cook something delicious for dinner, but I'm sweaty, dirty, tired, and didn't finish chores until after a time when most people would already be eating dessert. Luckily, I have a go-to recipe for just that kind of night -  Pasta alla Carbonara. It's so delicious though that I'll make it a few times a month, regardless of timing or situation. It's fast, unique, drool worthy, and does the special trick of highlighting the amazing eggs our chickens have laid fresh that day. In fact, I'm not so sure I'd make this recipe if I didn't have my own eggs or couldn't get my eggs from a source I trusted. You see, the key to this dish is that the eggs are practically raw. The raw eggs in the sauce are only ever so delicately cooked by the heat of the hot pasta fresh out of the colander. Just enough to give real density, but not so much that someone squeamish about raw eggs wouldn't be a bit weirded out.