I think (no dogma here) that the heart of Italian cooking is its simplicity and its dependence on getting the best ingredients you can lay your hands on. There are fierce culinary battles in Italy about how you make bolognese sauce, puttanesca, arrabbiata, and pizza. Numerous trips to Italy have taught me that it's best not to do battle with the people who really are in the know. If you choose the finest ingredients then you don't need to waste money on a load of herbs, spices and other flavourings. So, no cream in carbonara, no garlic in bolognese or carbonara, no onion in carbonara, no pineapple on pizza, no minced garlic and no ready-grated Parmesan, ever.

I'm not being prescriptive, just telling you like it is. But it's great to do your own thing, and if it works for you no-one has the right to complain. Just try not to say that you're making carbonara when you're not, that's all.