Whisk eggs, milk or cream, half of the Parmesan and seasonings in a small bowl.
This last part happens very quickly, so Be Prepared!! When the pasta is done, drain it thoroughly and immediately put it back into the pan over very low heat. Drizzle the egg mixture quickly into the hot pasta, tossing it all constantly with tongs as you do. You want the eggs to set, but not curdle or get all chunky. (It’s OK if this happens though – it still tastes just fine.) Throw in the chopped sun-dried tomatoes, most of the basil and the remaining Parmesan and continue tossing until the mixture thickens and the eggs have set. Garnish with additional freshly ground pepper and fresh basil.
This is not a fancy-smancy Pasta Carbonara recipe – it is a fast, easy family-friendly weeknight go-to. Enjoy!