Shrimps are not fish. Holsteiner Katenschinken is cured pig, Holsteiner Tilsiter is cheese.

Also, no, your argument is completely invalid for another reason: guanciale/pancetta and pecorino was not how the dish was created: It was created by half-starving Italians trading GIs for their ham and cheese provisions, then adding egg and pasta. Only after that, after they truly and actually ate carbonara made with of all things American ham and processed cheese, after the economy had recovered, did Italians nerd out as usual and decide on what would be the best type of meat and cheese to use for the recipe – but, fatally, they did not know about Holstein DOP products, they restricted their search to Italy. And that’s how they made, and continue to make, the grave mistake of thinking they found the ultimate meat and cheese for carbonara. Or rather two of them you can’t even agree among yourselves, one will deny that a carbonara can be made with pancetta, another that it can be made with guanciale.

Next up let me tell you about my recipe for Ragout Bolognese which I can just as well call Bourguignon, depending on which nation I want to argue with today. No to only a tiny bit of tomato, btw (depending on the acidity of the wine).