This is a question that has been discussed for years among chefs and by foodies around the world. Many people say that if the sauce is made the egg sauce without cream, is authentic and pure. There are others who argue that a good carbonara must be creamy and thick.u003cbr/u003eu003cbr/u003eFor them, leaving out the cream ruins the dish and one sacrifices the thickness of the sauce. I say that a no egg carbonara is not a carbonara, but it does sound delicious!