Toss pasta with the sauce in a wok
How do you finish off fresh pasta? Drain into colander, then add sauce precooked in a small skillet into the pasta pan, ending up with so much washing up? Use a frying pan and have sauce/pasta spilling over the sides? Use a bowl (okay - that's still valid for carbonara) and let pasta get cold?
Wok is fantastically versatile and made in heaven to mix pasta with its sauce. The tall sides keep everything in, you can start off the sauce in it just as well as in a pan, and stirring (well it would be...) and tossing is dead easy.
I have a cheap light wok with a long handle specially reserved for that purpose. Non-stick is fine, as well as flat bottom - pasta is not as demanding as proper stir-fries!