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The fun stops with the food – at least when it comes to the "right kind" of carbonara in Italy.
What happened: A food historian from Bologna has dug up what he calls the original recipe for the popular pasta sauce and tried to show how the recipe has evolved over the decades.
Luca Cesari, food historian:
I dared to take a historical recipe for carbonara from 1954, the first Italian recipe for carbonara published in the magazine 'Cucina Italiana', and just make it new.
Cesari dispenses with the usual ingredients such as Italian pecorino cheese and pork cheek. Instead, he relies on Swiss Gruyere cheese, garlic, bacon and scrambled eggs.
However, this does not go down well at all with fans of the traditional carbonara.
Danielle Belli, Italian
People like him should be locked up, locked up!
Journalist
Why?
Danielle Belli, Italian
Because it seems crazy. He changes the tradition. Then let him eat it alone.
Bruno Marie, Italian
Where does it come from? Nonsense... Everyone has their reasons, but what reason does they have? Tell me.
Even under the Instagram posts of the hobby chef, there is a lot of criticism from angry gourmets. But Cesari himself is not fazed by this.
Luca Cesari, food historian:
This has angered the carbonara fans who have not dealt with history and think that our beautiful recipe has always remained identical. Unfortunately, that's not the case and there have been hundreds of carbonara versions.
Other chefs doubt that the recipe from the Cucina Italiana was really the first and instead swear by their own family tradition. But which variant is actually the best – that's probably up to you in the end.