None of that is true though. What you're attempting to overexplain is the concept of "dilution", in which adding anything to anything 'reduces' the impact of the thing that was diluted, but this only makes sense if you're actually DILUTING it and not adding an ingredient that enhances the dish. Adding cream to a steak sauce doesn't mask the flavor or make it milder, a steak au poivre sauce is distinctly meaty because the addition of the cream is complimentary, not contradictory or diluting in its effect. Your point is further addressed in my response to the next guy.
>don't call it carbonara, becase it's not.
Ok, I'll bite. How do you make that creamy sauce for carbonara? Cheese, which will always be present of course, and a little pasta water + butter, right? What do you think butter is, exactly? It's just cream that has been churned. Why mix butter water and starch (from the pasta water) to make a quasi cream when you can just add the cream, beyond pure food autism? Both results emulsify and make a creamy sauce, but the pure cream is a bit creamier and produces a fuller flavor. The guy in the first reply wants to say the cream is DILUTING the flavor, when the cream just takes the place of the pasta water - how does water not dilute flavor, but cream does?
At the end of the day, it's pure mental gymnastics. Cream in carbonara is delicious, and it's still carbonara.