Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.
Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.