Your best Pasta Carbonara recipe...

I don't even make it- I just go to Gino's

I just read a Tyler Florence recipe that sounded well. You can Google it.

Ingredient, 2 packages of prosciutto, one lb of fettucine, one mediumish onion(or true shallots) finely minced, one package of button mushrooms sliced thinly(use about half), one quart of half and half, one half pint of heavy cream, three egg yolks. Cut the proscuiutto leaves in half along its center, then slice it into essentially strings. Saute these strings till they show a bit of carameliztion, toss in the onions and shrooms, let the onion get to an opaque state. Pour in the half and half along with half of the pint of cream, then let that reduce for a while. Take the egg yolks and beat them and then into the left over cream(this is called a liason and acts as a thickener), stir this mixture into the pan stirring it a bit vigorously to not let the yolks to turn into scrambled egggs. Let this simmer a bit to thicken up then pour it over the cooked fettucine(and mix it in).

Have package with pigeon, in case it's too wet for pigeon to fly far today, if pigeon stays close to native nest or just flys south or west for any short distance after pigeons lunch.

Dubbl Aught Sevin

Bacon
Onions/shallots
Heavy cream
Parm/reggiano
Lots of the above
Black pepper
Salt to taste

That's our Easter go to with roasted lamb.

If you use cream in carbonara you're doing it wrong.

It is wrong. It's Alfredo with bacon not carbonara. Carbonara uses only the eggs added at the end in the bowl for the cream sauce.

I don't need to taste yours to know it's wrong. If it has cream it in, it's not carbonara. I'm sure it tastes fine, but that's not the point. If you want to make carbonara, make carbonara. If you want to make pasta with cream and other stuff, then do that. There's a real benefit to learning how to make it properly. If you render the guanciale or pancetta, whichever you're using, and use the pasta water, the egg, and the cheese, you'll get a nice emulsion and a creamy sauce, without using cream. Learning how those ingredients interact with each other, starch, water, fat, is essential in cooking pasta and is a great basic skill. Using cream is overkill and it's neither necessary, nor authentic. If you make a dish using cream and it tastes good, great, but it's not carbonara any more than fettuccine with cream and cheese is Alfredo.

Y'all give me an hour or so...I'm about to start drankin' and I'll get all up in this thread...

Well after reading that recipe with a quart and a half of cream and milk I'd have to say that Italian guy that taught you must have been jimidouchebag11's fresh off the boat grandfather. And yes, he was wrong.