Huh. I guess I just got really lucky the last (and first) time I made it. I grated the pecorino, added it to the drained spaghetti, added a ladle of pasta water, tossed, added black pepper*… et voilà: perfection (if a bit bland, TBH — 'tis a simple dish after all).
But now I’m wondering if it was just beginner’s luck… 
*toasted the whole peppercorns and bashed them up in a mortar & pestle, which made it slightly more interesting.
I find carbonara more difficult, what with more moving parts/ingredients 
