This salumeria (deli) is a charming place to load up on baked goods, cheeses and salamis but the dining room in the back is a Roman treasure and the Carbonara is a revelation. Originally brought to Rome by Umbrian coal sellers (Carbonari), Carbonara was adopted and made famous in Rome. This example is a far cry from the goopy versions sold around the world. Thick spaghetti with a soft exterior and perfectly al dente interior serves as a base for the eggs, thickly grated parmesan and crushed black pepper. This is a bold dish that will be remembered long after it has been eaten.