Spaghetti Alla Carbonara
The first thing, is to have the pasta already cooking as timing at the end of this dish is crucial for success and the right emulsion binding effect as well as texture. The water for the pasta must have salt and no oil, (Pasta never sticks when supervised), and to put oil in any pasta water is wrong and not Italian.
[please check: http://it.wikipedia.org/wiki/Pasta_alla_carbonara]
The real legend claims that Carbonara, a derivative of the word carbon in Italian, was made for charcoal workers. Who really knew how eggs and butter could become a nice emulsion cream and adding bacon became transformed into a distinctively Roman pasta dish. The effect of Carbon or Charcoal that was flying around the area where these charcoal workers were eating their pasta at the time is given when adding the ground pepper.
Pancetta or its smoked version (which comes from the Pancia or Belly part of the pork) is crucial for this dish. In some versions of this dish peas and/or cream are added (But this for us Italians is a terrible thing to do as peas and cream conflict with the texture, health and real flavors of this dish).