1) While the pasta boils, grate Parmesan, then fry bacon (whole bacon rashers, why will become clear) in a dry frying pan.
2)When the bacon is cooking thinly half the garlic remove any greenish parts from the middle. Slice finely up and down the length, then rotate 90 degrees and slice finely again. Salt the board and spread the garlic wide then rub into the board to turn it into mush. If the bacon is done turn off, cut up the bacon with scissors (haven’t touched raw meat so a quick rinse/wipe and they are what I call "clean" :)) and add the garlic.
3) The pasta should be ready now, put the water you used to boil it into the bowl you’re going to be eating of (this is to heat it, this Carbonnara relys on the heat of the pasta to cook the egg so otherwise it would cool too quickly) and add the pasta to the rapidly cooling bacon/garlic. Season at this point.
4) Tip out the water from the bowl, add the raw egg yokes and the Parmesan to the bowl, then add the rest. Mix. Season again. Done.
You now have only one bowl and a fork to clean, the rest is rinse-able (pasta pan/chopping board) frying pan I just leave. It’s important not to directly season the egg by the way before you mix/cook everything it’ll break it down into watery mush.