While it's true that you won't find published Carbonara recipes pre dating 1952, the Lazio region has had for centuries pasta dishes based on the same ingredients. And they are thoroughly documented.

Both gricia and amatriciana, too other famous pasta dishes from the same region use the same cheese (pecorino) and guanciale. In fact carbonara is nothing more than a gricia with egg yolks.

It just makes no sense to have parmiggiano or french cheese in a recipe coming from a region that did not have these ingredients in the first place and are not part of its culinary history.

And thus the point of authenticity is into rooting where the recipe originated with local ingredients.

Anybody's free to change the recipe all they want, but to call it carbonara when ingredients don't match is misleading the customer expecting a roman dish with roman ingredients.