Had dinner at Crispo last night and ordered the spaghetti carbonara for the first time. They claim to make it the "classic" way. So tell me, WHY IS THERE NO BLACK PEPPER IN IT? For that matter, how come I have yet to find a place in NY that puts sufficient black pepper in it? That's the point of carbonara...that's why it's called CARBONara.
Can anyone direct me to a place that makes this dish the right way?