From my carbonara days, I remember that every restaurant had their own interpretation. Two stood out as being interesting. Sorrentos in Fenway and Groceria in Cambridge. I think Sorrentos used prosciutto instead of pancetta and had the noodles swimming in this very flavorful, eggy sauce. Groceria made their own noodles, which was yummy. Their portions was a bit small. I also remember being overwhelmed and surprised by the amount of parsley they had on it.