Pasta alla Carbonara

This has become almost as much of a cliché as spag bol, and for the same damn fine reason: It’s a great dish. Named for the coal-burners (i carbonari) of Rome, the amount of black pepper is said to be reminiscent of a typical charcoal-carrier’s meal - the little black bits presumably having fallen into the dish. I add a little cream to the original, but you probably shouldn’t.