'Stop this madness': NYT angers Italians with 'smoky tomato carbonara' recipe

Recipe using bacon and parmesan cheese attracts ire of chefs, foodies and farmers' association

The New York Times has cooked up a controversy in Italy after tinkering with the recipe for the classic Roman dish pasta carbonara.

Called Smoky Tomato Carbonara", the recipe, by Kay Chun, was published by NYT Cooking. To be fair to Chun, she did premise her version of the recipe by saying that tomatoes are not traditional in carbonara, but they lend a bright tang to the dish".