Credit for the recipe goes to Vincenzo's Plate from the YT channel of the same name, I believe he's done various Carbonara recipes, I've tried them all, along with many others, but this one always seems to give consistantly the best results (though if someone knows a better one, I'm always in the market for even nicer Carbonara)

I'll say, even though it's not traditional, most do use at least some parmigiano reggiano. Half and half is what you see most often.