For me it's mostly about knowing what you're getting when craving the flavour of a particular dish. Carbonara is perhaps an example of a recipe that's turned too rigid, but I've also ordered it and been served diced boiled ham in bechamel - an affront to anyone with their sights set on pan-fried pork and a rich, fatty mouthfeel.
Everyone has their own personal limit and variations are allowed within certain unwritten boundaries. Swedish meatballs, for example, can be varied in many ways - but if you put garlic in them, I think you should call them something else.
Everyone has their own personal limit and variations are allowed within certain unwritten boundaries. Swedish meatballs, for example, can be varied in many ways - but if you put garlic in them, I think you should call them something else.