Carbonara, or perhaps more properly something masquerading as such, became a regular fixture at my childhood supper table in the late '60's when a family friend, a young priest who'd spent several years studying in Rome, described to my mother his best attempts to recreate that dish he missed greatly. This was rural, northern NY. There was bacon and ...gasp...cheese from a shaker can - supplemented with some extra sharp aged white cheddar! The farm-fresh eggs and tons of freshly ground pepper were as close as we got to authenticity. It became the classic "change of plans" meal that could be on the table in the time it took to boil water and cook the pasta and it was much loved. Though I can seek out good guanciale and pecorino these days, my 1st generation Irish-American mom nailed that silky, eggy, porky, peppery sauce with the best of them.
Maybe that's why I'm accepting of the variations? My intro was as cheap and cheerful student food, nothing iconic.
