The authority in the English language is Marcella Hazan. Her "Essentials of Classic Italian Cooking" is probably the most comprehensive if you check out only one.
> As an example, I made the carbonara in this book which calls for (among other ingredients) ... "4 cloves of garlic" & "1/4 cup dry white wine" & "2 Large Eggs".
> Upon further research, an authentic Italian carbonara has no garlic, no white wine and only the yolks of eggs.
> I have found several recipes in this book already which are not true to the original recipes. Granted, this may not worry some people, but please bare in mind that if you are looking for true authentic Italian recipes ... look elsewhere. This book will not give it to you.