Three Roman chefs comment on videos purporting to show how to make carbonara:
Ironically, none of the three makes carbonara in a traditional manner himself:
That was entertaining. In both videos, the three chefs seem to agree that no garlic, no added fat is the way to go. As for myself, I think all the preparations - Italian and otherwise - are over-cheesed. And I LOVE cheese.
I’ve been making M. Hazan’s carbonara for ages and think IT’S perfect 
Marcella Hazan's Carbonara Sauce
I suspect they mean Perilli.