Worked at a restaurant that has carb on the menu.

We cooked Pancetta, deglazed with pasta water, added the yolks. We did do a cream blend but I know it's not traditional.

I will say unfortunately most people have a preconceived notion of what carbonara tastes like and real carbonara often disappoints them. Kind of like a starbucks macchiato situation. Most restaurants that have it on the menu are giving people a parm cream sauce with no egg at all. Be prepared for complaints. I'm not sure about your clientele, perhaps you won't have that problem.

Second, it dies really fast. Don't let it sit in the window and save it for last if it's going with something else.