I believe that us, Americans are pretty good at bending international food to our limited ingredients, our own favorite chemicals, sweeteners (corn syrup in everything), our flour and butter (good luck to make pastries like in Europe, with our poor flour and butter).
So I get it when Italians get offended by our poor rendering of carbonara... and feel that what we get here is off.
So I get it when Italians get offended by our poor rendering of carbonara... and feel that what we get here is off.