No, it's not burnt. That's pepper, and lots of it. Marinate a couple of whole chicken legs in half a cup of milk, tablespoon of lemon juice, two tablespoons of fresh ground black pepper, a tablespoon of fresh ground fennel seed, a little red pepper flakes, a couple tablespoons of chipotle Tabasco sauce, and a little salt, then sear both sides on the grill and cook for 25-30 minutes over indirect heat after pouring the remaining marinade on the chicken.
I used homemade fettucini for the pasta, but anything from the store will work. Saute some mushrooms and garlic clove in butter, then add a chopped tomato without the seeds. Whisk in a quarter or third of a cup of milk as well as some gorgonzola and simmer for a few minutes until it thickens a little, and season with salt and pepper. Cook the pasta, throw it in a big bowl with the sauce, add some more gorgonzola and some parmigiana, then while you're stirring that really hard, crack an egg into it and stir until it's creamy.
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