Carbonara with Thyme: eating it anyway

Well THAT sounds inappropriate.  It isn't.  I'm referring to eating what you make even if you may happen to screw it up a little bit.  I'm not talking about scorched-to-the-pan disasters or something that would give you food poisoning, but if, say, your carbonara sauce broke a little bit when you made Carbonara with Thyme, as mine may happen to have done, that you don't throw out what is essentially still a perfectly good meal, and just... eat it anyway.

Is that something that you do?  Will you accept a less-than-stellar outcome on a recipe you cook, or do you reach for the take-out menus when something doesn't turn out as expected?  To be clear, this still tasted great - its appearance could have been better, and I'm sure a purist would have thrown out the entire thing with a horrified expression on their face, but as I believe we've established, a food snob I am not.  I similarly had a yeast failure (at least, that's what I'm going to assume was the cause) when baking some bread a few weeks ago, and it turned out a flat, wide loaf instead of a nice high ball.  I ate it anyway.  It tasted fine.

Today's song is about eating it anyway under way, way worse conditions.  Instead of a slightly clumpy but still smooth and bacony carbonara, I give you .

So if you would like to try your hand at carbonara, even though you know you have to be really good with timing everything so the pasta's piping hot and fresh out of the water right when the bacon is ready and right when the sauce is ready to pour over so the egg cooks the salmonella out of itself - that sounds more challenging than it is - this Carbonara with Thyme is a nice way to try it.  You've got the subtle sweetness of the thyme paired with the saltiness of the bacon, farfalle's fun, and, if you do it right, you get that creamy, glossy sauce over everything rather than little clumpettes thither and yon.  Pretend I didn't have those.