Is policing what defines authentic carbonara really the hill you want to die on? aWhen the New York Times recently published a recipe for carbonara made with bacon (not guanciale!) and fresh chopped tomatoes, the carbonara police were outraged. In response, Rome-based food writer Elizabeth Minchilli posted the standard Roman recipe on Facebook and was even quoted on RAI, the Italian national TV station, discussing what an abomination it was. The Coldiretti (National Confederation of Direct Growers), an Italian farmers’ union, described “Smoky Tomato Carbonara” as the “tip of the iceberg” in the “falsification” of traditional Italian dishes.