What is today a traditional carbonara? Eggs, guanciale, pecorino, Pepper, salt, water, pasta (and not all kind of paste)

Then if you want to male variation, better for you.

In my country we fight between cities about what is a Focaccia pomodoro mozzarella Pizzetta Pizza rossa

And they are all basically the same.

BTW we use guanciale for the very high fat content , what you are using is lower in fat, it looks like speck, different flavor