Definitely a big yes to sparkling water - it's the only way I could contemplate drinking enough!
Did you order the shirataki noodles, Lighthousekeeping? There is a recipe on the recipe thread that I wrote - but I've also used them quite successfully to make a 'spaghetti' carbonara.
This is what I did -for one person:
Dice a rasher or two of smoked streaky bacon, and fry in oil with a finely chopped clove of garlic till it's the level of crispiness you prefer. If you have any white wine, a little sloosh of this added gives extra depth of flavour. Cook it until the alcohol is driven off and all the moisture has gone
Mix together one egg, a generous handful of grated Parmesan and a generous sloosh (a technical term, obviously - probably at least 2 tablespoons, but up to you) of double cream. Season well with black pepper. (You won't need salt because of the bacon and cheese)
Open and drain the noodles, and rinse well under cold water. (There is a very odd fishy smell when you open them - don't fear, this is from the liquid they are packed in and the noodles don't taste fishy at all!)
In a medium sauce pan, heat the noodles through. You won't need to add any fat. You need to heat them thoroughly so that all water is driven off. When they are properly dry and hot, take the pan off the heat and add the bacon and the egg/cream/cheese mixture and stir quickly. The sauce needs to coat the noodles quickly before the egg starts to scramble.
Serve with more grated Parmesan and black pepper.
It isn't quite the same as spaghetti, but it's good enough!