Alfredo vs Carbonara

After writing the review on New York New York, I am curious to know the difference between alfredo and carbonara. Both dishes look alike yet taste differently. The following are the info I found from Wikepedia:

Alfredo

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta.

In Italy, the name 'Alfredo' is rarely used and the sauce is never named or prepared separately from the dish. In American cuisine, it is often mixed with other ingredients such as parsley, garlic, shrimp and chicken.

Carbonara

Pasta alla carbonara (usually spaghetti, but occasionally linguine or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. It was invented in the middle of the 20th century.

Recipes vary. All agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Cream is not used in Italian recipes, but is used in the United States, and England.

Some American recipes add salt and/or garlic to taste; with peas added for color. Yet another American version includes mushrooms. Most of these preparations have more sauce than the Italian versions, and have more in common with a cream sauce such as that used for Fettuccine Alfredo.

In all versions of the recipe, the eggs are added to the sauce raw, and cook with the heat of the pasta itself.