Carbonara

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Fuck the original recipe. I've never had better Alfredo or Carbonara than cooking the sauce myself using garlic, heavy cream, parmesan, and a bit of cornstarch slurry to help keep it from breaking.

Either that or we can give the cream version a different name and acknowledge it as a better dish than traditional Alfredo.

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I have some terrible news for you.

People will continue to do that. It happens all over the world, one group calling something they've invented a "Spanish" this or "American" that.

I've seen "American Pizza" served in Japan with hot dogs and corn and a bbq sauce. I've seen "Korean beef" as basically a spicy alternative to Mongolian beef. None of these dishes originate in the country they're named for, and the people from those countries would probably recoil at the thought of all of them.

It's just a thing people do, have always done, and will continue to do.

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That's how I make it.

/has no Italian friends

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Huh. It's never occurred to me to put cream in carbonara, always just thinking of it as the bacon and eggs pasta, don't think I'd like it literally creamy; but I will put a pat of butter in cacio e pepe, to help it emulsify, and was just reading about how that is some sort of heresy too.

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Not as cringe as someone who likes pineapple on pizza.

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Yeah...that's disgusting