I have long been looking for a superb spaghetti carbonara in the city (outer boroughs count as well, even though I'm on the Manhattan board).
My interest is less in the pasta itself (could be linguine or penne for all I care) but the sauce, which I am very rarely happy with.
I've had a tasty carbonara at Manducatis in Queens, but I'm still looking for that perfect specimen, namely, a sauce that isn't too thick or too thin, with generous pieces of bacon/pancetta, and not too much onion. I've found that many carbonara sauces are rubbery, onion-y, skimpy on the pork and tasteless without salt and pepper.
I'm by no means a knowledgable connisseur of Italian food, but I'm hoping someone out there is...and wants to share his/her thoughts.