Recipe(tried): Carbonara Sauce/Spicy Fish Sauce

I have been eating by msyself since I returned to Australia on Sunday morning. (Chris is away in the country hospital and his brother is staying with a friend due to the up-coming exam...) I have been making pasta for myself as it is easier for one person. I like the 2 sauces I have tried so far. They aren't something exotic for many of you, I believe. (But I had only eaten these in the restaurants before I made them myself.) Since the recipes are for 4 people. I cut the amount by half and make each one into 2 meals. I freeze one portion for lunch the next day. (But I don't cook the pasta until needed.) Hoep you like them too. The recipes are from Sally Griffiths' "Great Pasta Sauces".
================================================
Both recipes are for 4 servings

Carbonara Sauce
Serve this sauce with bucatini or spaghetti, and a tomato salad.

4 T. butter or olive oil
lb. pancetta or smoked bacon, any rind removed, cut in small strips
4 egg yolks
1 T. milk
1/3 cup freshly grated pecorino romano cheese
salt and freshly black pepper
freshly grated Parmesan cheese

Heat the butter or oil in a heavy-based pan over a low heat and fry the pancetta until lightly browned, about 10 minutes. (If using bacon, omit the butter or oil.) Remove the pancetta or bacon with a slotted spoon and place in a deep, warm bowl. Put the egg yolks, milk, and pecorino romano in a small bowl and lightly beat with a fork to mix. Pour the mixture over the bacon, add the hot pasta, and toss together well. Season and sprinkle with grated Parmesan.

Spicy Fish Sauce
This strong-flavored sauce looks and tastes wonderful. Serve with bucatini and a crisp green salad.

2 can (16 oz. Each) chopped tomatoes
1/3 cup roughly chopped fresh parsley, plus more for garnish
1 T. chopped fresh dill
1 small fresh chili pepper, seeded and minced
3 cloves garlic, peeled and roughly chopped
1 fish bouillon cube, dissolved in 7 T. hot water
2 T. Pernod
salt and freshly ground black pepper
1 lb. mixed seafood: squid cut in inch rings, monkfish cut in 10-inch cubes and large shrimp in their shells.(shell add flavor) or peeled

Put all the ingredients except the seafood in a food processor and blend for 1 minute. Pour into a saucepan, bring to a boil, and simmer for 10 minutes. Add the seafood and cook for a further 4 minutes. Toss with hot pasta and sprinkle with parsley.
*If any of the recommended seafood is unavailable, substitute with a firm-fleshed white fish.
*For the ultimate indulgence, add chunk of fresh lobster.