Making Carbonara in Canada; what kind of cream should I use?
"Authentic" carbonara does not have cream.  It's made with just guanciale, egg (yolks and whites), pecorino romano, and black pepper.  Thanks to @GiuppeP for the clarification.  

However, at least in the US (and, it appears, Canada) there is tremendous variation to what folks call "carbonara". What is more relevant to the question is technique.  Whether you choose to use cream or not, in either case, add egg white and cheese (or cream, or half and half...) gradually, and more importantly, off the heat and with some added pasta cooking water.  There is a bit of a knack to achieving the proper consistency.  If it breaks, no sweat.  It might not look pretty, but it is still fine to eat.