>>2776267Traditionally, there isn't cream or butter. There is simply the pork flavored drippings, either just the rendered fat or the olive oil used to cook the guanciale. Since bacon is substituted, an obvious choice outside of Italy, this isn't a traditional carbonara. But it's common practice to substitute cream for the richness of raw eggs as well. Adding butter on top of cream and bacon fat would just be ridiculous, so stop acting like OP did something wrong. The whole thing is homage to spaghetti carbonara, and he never once called it by that title. You did.