[danpalmer]

> The Spaghetti Carbonara recipe actually has multiple mistakes

One of them being that it's called "Spahetti Carbonara".

Separately, the recipe calls for whole eggs rather than egg yolks. This is a somewhat contentious issue, and many chefs have opinions one way or another. This recipe appears like it's The Definitive Spa(g)hetti Carbonara, but doesn't acknowledge that many consider it to be incorrect.

For me this is an issue with all recipe sites – my level of cooking ability, my ingredient preferences, how "authentic" I want to be, opinions I've formed on particular dishes – these are all very personal to me and unlikely to be fully represented in recipe sites.

I've started keeping my own recipe collection comprised of recipes I've made and enjoyed, I make no attempt to make them publishable, and I edit them as much as I feel necessary.

[smoe]

I think it is a bit less of an issue for normal cooking site, where it may say “Bob’s Spahetti Carbonara”. Whether it is authentic or not doesn’t really matter.

Whereas a site like this I reckon would aim for having definite versions of recipes, which is a) I think impossible for any dish and b) pretty much useless if you don’t happen to live in the exact region where it is from.

E.g. I have 3 different versions of the recipe for a Finnish blueberry pie. The original (well nothing original about it, just how my mother learned to make it), a Swiss version and a Colombian one. Because for the latter two I need different substitutes for the filling and slightly different measurements and baking time over all.

For me, recipe sites are just a starting point and inspiration for the personal collection. And I prefer having many different versions, some traditional, some sacrilegious available to compare and try rather than trying to get them into a single lowest common denominator version.