If carbonara is supposed to never have cream, explain the addition of cream in Gualtiero Marchesi’s carbonara recipe?

So Gualtiero Marchesi is said to be the father of modern italian cuisine, and the first italian chef to win two and three michelin stars. However, his carbonaro recipe, which was written in 1989, has the addition of cream alongside the pecorino and guanciale. I have heard that carbonara gatekeeping like this is a very modern thing, as for the strict recipe of carbonara as a whole. But then why do italians like vincenzo's plate always detest having cream in carbonara? I mean, it's with so many Italians, why are they like this and are the vast majority of italians like this or is it just a minority of which get very popular on social media? In fact, the very first recipe for carbonara is in the 1952 edition of La Cucina Italiana. It consists of eggs, pancetta, gruyere, and garlic. Calling this, a carbonara would make an italian puke his guts out i think, but it's literally an ITALIAN MAGAZINE. I just want the answer to all of this and this entire dilemma.
Gualtiero Marchesi recipe:https://www.tiktok.com/t/ZTjXuQRDJ/
La Cucina recipe:https://www.gamberorossointernational.com/news/food-news/carbonara-from-1954-the-first-recipe-for-romes-iconic-dish-which-comes-from-milan-and-is-made-with-garlic/

EDIT: Okay I understand now that the recipe I gave with cream it was a special version he made, he never intended to make it the carbonara, although my point still stands that modern carbonara is different from original carbonara, and I wonder why people treat it as if it's the only carbonara.