If you ask a French, a Swede or an American what a Pasta alla carbonara is, they'll likely describe it as a cream sauce. That's interesting, considering that cream is not an ingredient in the original recipe being served in its country of origin. I am, however, a fan of the cream based one. Infusing the cream and milk with caramelized onions, using chives and a generous amount of parmesan cheese, makes this variation of the classic dish a masterpiece.