What are common mistakes when making Italian regional pasta sauces?

Question

Accepted Answer

Adding cream to carbonara — it doesn't exist in the dish. Using Parmesan instead of Pecorino Romano. Using bacon instead of guanciale. Adding garlic to bolognese — it's not traditional. Cooking pesto — it goes on pasta raw. Using a blender for pesto — the friction generates heat. Treating 'Italian seasoning' as a real thing — no Italian cook uses it. Cooking any pasta sauce separately and pouring it over drained pasta — the pasta finishes IN the sauce.