Yes, I have visited Italian pasta restaurants that sell curdled sauce. One would have thought they would not send it to the customers but they did. Anyways, it is all about technique! Slowly tempering the eggs and then emulsifying the sauce. It is a bit of a show-off dish!
Oh that sounds delightful! I am literally salivating reading all the comments about pasta dishes tonight. I am with you on that, pasta dish on the menu very soon!